Guinness Chili
This Guinness chili might just be the ultimate comfort food! Made in one pot, it’s hearty, satisfying, and just perfect for everything from family dinners to hosting a crowd and game days. Leftovers freeze beautifully so it’s a great one for batch cooking, and it comes back into my rotation every year without fail for fall and winter.
Don’t worry, it doesn’t taste strongly of beer. The Guinness simply adds a deeper, richer flavor that makes the whole pot taste a little more special!
Why You’ll Love This Recipe:
- Rich, hearty comfort food that’s perfect for cooler days
- Great for feeding a crowd
- Made with simple ingredients and pantry staples
- Easy enough for a weeknight but special enough for guests
- Tastes even better the next day
- Freezer-friendly and great for meal prep
- Perfect with cornbread, tortilla chips, or a pile of toppings on top
What You’ll Need
This chili starts with ground beef and red onion cooked together until nicely browned, then a blend of chili seasoning, cumin, and garlic powder adds plenty of classic chili flavor.
The real twist is (of course!) the Guinness, which gets poured in to deglaze the pot and adds a rich, savory depth to the chili without making it taste overly beer-forward. Diced tomatoes, kidney beans, and a touch of brown sugar round everything out, creating a hearty chili that’s packed with flavor.
Guinness Chili
Ingredients
- 1 tablespoon olive oil
- 1.5 lbs ground beef
- 1 large red onion chopped
- 2 teaspoons chili seasoning
- 2 teaspoons ground cumin
- 2 teaspoons garlic powder
- 11.2 ounces Guinness Draught beer 1 can
- 28 ounces diced tomatoes with juice
- 2 tablespoons brown sugar
- 15 ounces kidney beans rinsed and drained
- Salt and pepper to taste
- Fresh parsley for serving
- Sour cream for serving
Instructions
- Heat the olive oil in a large pot or Dutch oven over medium-high heat.
- Add the ground beef and cook until browned, breaking it up with a spoon as it cooks.
- Stir in the red onion and cook for another 3–4 minutes, until softened.
- Add the chili seasoning, cumin, and garlic powder. Stir for about 30 seconds until fragrant.
- Pour in the Guinness and use your spoon to scrape up any browned bits from the bottom of the pot.
- Add the diced tomatoes, brown sugar, and kidney beans. Stir everything together.
- Bring the chili to a gentle simmer, then reduce the heat to low and cook for about 20 minutes, stirring occasionally.
- Taste and season with salt and pepper as needed.
- Serve warm with a dollop of sour cream and a sprinkle of fresh parsley if desired.