Guinness Chili
Rich Guinness chili with mushrooms, spices and black beans. Brown beef, simmer at least 1 hour, add beans at the end. Great for make-ahead meals.
This recipe was created for the 2nd Annual Milwaukee Spice House Chili Cook-off.
Submitted by: David Laack from Milwaukee, WI
Yield: about 1 gallon
- Use dark beer and dried shiitake to build deep, savory flavor.
- Brown meat separately, then simmer uncovered at least one hour.
- Add canned beans last to keep texture; cool and freeze extras.
Spices
Featured in this Recipe
Preparation Instructions:
thespicehouse.com
Frequently Asked Questions
How long should I simmer the chili?
After browning the beef and combining ingredients, simmer uncovered for at least one hour. For richer flavor cook 2 to 3 hours on low heat, stirring occasionally and adding a little beef broth if it gets too thick.
Can I use a different beer instead of Guinness?
Yes. Use another stout or dark ale for similar depth. Avoid very light lagers because they will not add the same roasted, malty notes.
When should I add the black beans?
Add the canned black beans near the end or just before serving so they hold their shape and do not become mushy. If you are using soaked dried beans, cook them separately and add when tender.
Can I make this chili in a slow cooker?
Yes. Brown onions, garlic and beef first, then transfer everything except the beans to the slow cooker. Cook on low 4 to 6 hours or high 2 to 3 hours. Stir in beans for the last 15 to 30 minutes.
How spicy is this chili and how can I adjust the heat?
This recipe includes cayenne and Aleppo flakes so it has a medium heat. Reduce or omit the cayenne for milder chili. Add more flakes or a pinch of cayenne near the end to increase heat.
Can I make a vegetarian version?
Yes. Swap the ground chuck for plant-based crumbles, extra mushrooms, or lentils. Use vegetable broth instead of beef broth and follow the same seasoning and simmering steps.
How many people does this recipe serve?
With about 3.5 pounds of meat, two cans of beans, and the sauce, expect roughly 10 to 12 one-cup servings, depending on portion size and toppings.
How should I store and reheat leftovers?
Cool to room temperature, refrigerate up to 3 to 4 days, or freeze up to 3 months in airtight containers. Reheat gently on the stove over low to medium heat, stirring occasionally, or microwave in short intervals until hot.
How long should I simmer the chili?
After browning the beef and combining ingredients, simmer uncovered for at least one hour. For richer flavor cook 2 to 3 hours on low heat, stirring occasionally and adding a little beef broth if it gets too thick.
Can I use a different beer instead of Guinness?
Yes. Use another stout or dark ale for similar depth. Avoid very light lagers because they will not add the same roasted, malty notes.
When should I add the black beans?
Add the canned black beans near the end or just before serving so they hold their shape and do not become mushy. If you are using soaked dried beans, cook them separately and add when tender.
Can I make this chili in a slow cooker?
Yes. Brown onions, garlic and beef first, then transfer everything except the beans to the slow cooker. Cook on low 4 to 6 hours or high 2 to 3 hours. Stir in beans for the last 15 to 30 minutes.
How spicy is this chili and how can I adjust the heat?
This recipe includes cayenne and Aleppo flakes so it has a medium heat. Reduce or omit the cayenne for milder chili. Add more flakes or a pinch of cayenne near the end to increase heat.
Can I make a vegetarian version?
Yes. Swap the ground chuck for plant-based crumbles, extra mushrooms, or lentils. Use vegetable broth instead of beef broth and follow the same seasoning and simmering steps.
How many people does this recipe serve?
With about 3.5 pounds of meat, two cans of beans, and the sauce, expect roughly 10 to 12 one-cup servings, depending on portion size and toppings.
How should I store and reheat leftovers?
Cool to room temperature, refrigerate up to 3 to 4 days, or freeze up to 3 months in airtight containers. Reheat gently on the stove over low to medium heat, stirring occasionally, or microwave in short intervals until hot.
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