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Stout Beer Chili

Stout Beer Chili

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.

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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

  • Author: Kalle Bergman
  • Yield: 10 1x


On a cold winter day, a group of friends gathered for a chili cook-off. The winner’s bold and complex flavors stole the show.


Units Scale

For The Chili:

  • 2 tablespoons olive oil
  • 2 cups yellow onions chopped (2 medium onions)
  • 1 1/2 teaspoons salt and pepper
  • 4 cloves garlic (minced)
  • 2 tablespoons fresh oregano (or 1 teaspoon dried)
  • 1/3 cup chili powder
  • 2 tablespoons ground cumin
  • 1 tablespoon coriander
  • 3/4 teaspoon cayenne
  • 2 pounds lean ground beef (or ground turkey)
  • 2 15ounce cans kidney beans (drained & rinsed)
  • 1 28ounce can fire roasted diced tomatoes
  • 4 tablespoons tomato paste
  • 2 tablespoons molasses
  • 1 tablespoon brown sugar
  • 18 ounces stout beer (about 1 1/2 bottles)

For Serving:

  • Shredded cheddar cheese
  • Sliced scallions
  • Sour cream
  • Cilantro
  • Fresh or jarred jalpenos


  1. 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.
  2. Stir in the garlic and oregano and cook for 1 more minute.
  3. Add chili powder, cumin, coriander, and cayenne, and stir for about 1 minute.
  4. Add the ground beef and another ½ teaspoon salt & pepper. Break the meat into small pieces with a spatula, and cook for 8 minutes or until meat is no longer pink.
  5. Stir in the kidney beans, diced tomatoes and the tomato paste, and bring to a simmer. Mix in the stout beer, molasses, brown sugar, and final 1/2 teaspoon salt and pepper and return to a simmer.
  6. Serve with shredded cheddar cheese, chopped green onions, cilantro, sour cream and jalapenos.


The flavors continue to develop as the chili sits, so you can make it a day or two in advance.

  • Category: Entree
  • Cuisine: American


  • Calories: 430
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