Guinness and Black Bean Chili Con Carne

Beer’s not just for drinking you know… and the Irish have known for years the power of Guinness. And a can of the famous stout (or other dark beer) adds a richness to this classic Chili con Carne recipe that you won’t find with your average, everyday bouillon.

Servings

Serves 4 to 6

Guinness & Black Bean Chili Con Carne

You’ll Need

1 vidalia onion, chopped
3 tbsp olive oil
2 tbsp ground cumin
1 tbsp dried oregano
1 tsp each sea salt and cracked black pepper
2 lb lean ground beef
2 tbsp smoked paprika
2 tbsp chili powder
4 tbsp malt vinegar
6 tbsp tomato paste
2 14oz cans of diced plum tomatoes
1 19 oz can black beans
1 can Guinness stout or other dark beer
2 cups sliced cremini mushrooms
Steamed basmati rice (for serving)
1/2 cup sour cream
1 cup grated aged cheddar
sliced green onions

Prep and Cook

1

Heat olive oil in a large heavy saucepan or casserole dish.
Add onion and sauté until softened.
Add cumin, oregano, sea salt, and pepper and stir for 1 to 2 minutes.
Add ground beef and break apart with wooden spoon.
Continue to cook until beef is browned all over.
2

Meanwhile, in a small bowl mix together malt vinegar, paprika, and chili powder to make a paste.
Stir into beef until well combined, about 1 minute.
Stir in tomato paste, diced tomatoes, beans, and can of guinness.
Add mushrooms if using and bring to a boil.
Reduce heat to medium low and allow chili to simmer for 1.5 to 2 hours, stirring often.
Add more beer or water if necessary.
3

Spoon rice into the bottom of bowls, top with chili and serve with dollops of sour cream and lots of grated cheddar and sliced green onions.