The air is crisp, the leaves are starting to change colors and football season is in full swing. For me, nothing says, “fall” like a steaming hot bowl of hearty homemade chili. I’m a big fan of making a huge batch on a Sunday morning, having it for the game that afternoon and enjoying leftovers all week long.
My dad has a stellar recipe that I like to use but when I came across a recipe for Guinness Chili I was too intrigued not to try it.
Turns out it makes a thick and tasty blend with just enough spice. Add a little Frank’s Red Hot on top and it’s pure chili perfection. Try it for yourself!
1½ lbs beef chuck, cut into ½-inch cubes
3 tbsp olive oil, divided
1 tsp salt
½ tsp ground pepper
1 tsp chili powder
½ tsp ancho powder
½ tsp ground cumin
1 onion, diced small
2 cloves garlic, minced
28 oz can crushed tomatoes or tomato sauce
Bottle of Guinness
2 oz bittersweet chocolate
In a Ziploc baggie or a bowl, marinate the beef in 2 tbsp of the olive oil, salt, pepper, chili powder, ancho powder, and cumin. Marinate at least 4 hours.
Heat remaining 1 tbsp olive oil in a stockpot or Dutch oven. Brown the beef (with all the seasonings) and add the onion and garlic. Pour in the tomatoes and the bottle of Guinness. Bring up to a simmer and stir in the chocolate. Adjust seasonings to taste—you’ll probably need more salt and pepper and maybe some more chili powder. Simmer 2-3 hours on low heat.
**If you would like to make this in a crock-pot, just add all the ingredients to the crock-pot and simmer on low for 4-5 hours or until the meat is tender.
[techtags:GUINNESS, CHILI, RECIPES, AUTUMN, FALL]