On a cold winter day in the city, a group of friends gathered for a chili cook-off. With pots bubbling on the stove, the competition was fierce, but the winner’s bold and complex flavors stole the show.
It was a blustery winter day in the heart of the city, and the wind whipped through the streets like a frenzied banshee. Pedestrians huddled in their coats, their breaths visible in the icy air. But inside a cozy apartment, a group of friends had gathered for a chili cook-off.
As the pots of chili bubbled away on the stove, the air was filled with the fragrant scent of spices and slow-cooked meat. Each pot was a work of art, with its own unique blend of flavors and textures. The competition was fierce, but the mood was lighthearted and fun. 
As the judges tasted each chili, they scribbled notes on their scorecards, deliberating over the nuances of each recipe. But as they reached the last pot, they were struck by its bold and complex flavors. This stout beer chili was rich and hearty, with just the right amount of spice and a subtle sweetness that lingered on the tongue.
As they crowned the winner, the friends gathered around the kitchen island, filling their bowls with steaming hot chili and topping them with shredded cheese, scallions, and a dollop of sour cream. They savored each bite, relishing in the warmth and comfort of the chili on this chilly day.
And as they chatted and laughed, their bellies warmed by the hearty stew, they knew that this was the perfect way to spend a winter afternoon in the city.
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Stout Beer Chili
- Total Time: 60 minutes
- Yield: Serves 6
- Diet: Omnivore
Description
A hearty chili recipe perfect for a cold night. Bold flavors from stout beer and warming spices make this a crowd-pleaser.
Ingredients
- 2 tbsp olive oil
- 2 cups (473 ml) yellow onions chopped
- 1 1/2 tsp salt and pepper
- 4 cloves garlic
- 2 tbsp (30 ml) fresh oregano
- 1/3 cup (79 ml) chili powder
- 2 tbsp (30 ml) ground cumin
- 1 tbsp (15 ml) coriander
- 3/4 tsp cayenne
- 2 lbs (907 g) lean ground beef
- 2 cans (30 ounce) kidney beans
- 1 can (28 ounce) fire roasted diced tomatoes
- 4 tbsp (60 ml) tomato paste
- 2 tbsp (30 ml) molasses
- 1 tbsp (15 ml) brown sugar
- 18 ounces (510 g) stout beer
- Shredded cheddar cheese
- Sliced scallions
- Sour cream
- Cilantro
- Fresh or jarred jalpenos
Instructions
- Heat the oil in a large pot.
- Add the onions and season with ½ teaspoon salt and pepper. Cook on medium-high heat, stirring occasionally, until softened, about 6 minutes.
- Stir in the garlic and oregano and cook for 1 more minute.
- Add chili powder, cumin, coriander, and cayenne, and stir for about 1 minute.
- Add the ground beef and another ½ teaspoon salt and pepper. Break the meat into small pieces with a spatula, and cook for 8 minutes, or until meat is no longer pink.
- Stir in the kidney beans, diced tomatoes, and tomato paste, and bring to a simmer.
- Mix in the stout beer, molasses, brown sugar, and final ½ teaspoon salt and pepper and return to a simmer.
- Serve with shredded cheddar cheese, chopped green onions, cilantro, sour cream, and jalapenos.
Notes
- For a richer flavor, use a high-quality, dark stout beer.
- If you prefer a less spicy chili, reduce or omit the cayenne pepper.
- Leftover chili can be frozen for up to 3 months; allow to thaw completely before reheating.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Braising
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 450
- Sugar: 15
- Sodium: 800
- Fat: 25
- Saturated Fat: 10
- Unsaturated Fat: 12
- Carbohydrates: 45
- Fiber: 10
- Protein: 30
- Cholesterol: 80
Frequently Asked Questions
What type of stout beer should I use for this chili?
You can use any stout beer you prefer, but a dry stout like Guinness will add a rich depth of flavor that complements the spices well.
How can I adjust the spice level in the stout beer chili?
To adjust the spice level, you can either reduce the amount of chili powder or add more canned diced tomatoes to mellow the heat.
Is it necessary to top the chili with sour cream and scallions?
While it’s not necessary, topping the chili with shredded cheese, scallions, and a dollop of sour cream enhances the flavor and adds a nice creaminess to balance the spices.
