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Holly Sander
Course Entree
Cuisine American
Servings 10
Calories 430 kcal


For The Chili:

  • 2 tablespoons olive oil
  • 2 cups yellow onions chopped 2 medium onions
  • 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 15- ounce cans kidney beans drained & rinsed
  • 1 28- ounce 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


  • 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 & 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 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.
  • 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.