Guinness Beer Chili

Posted on Oct 11, 2012 in Favorite, Lunch, Main Dish, Recipes, Soup, Stew | 24 comments

The weather has been kind of funky lately. Some days start out cold and gloomy but then warm up to humid and warm. In a way it’s driving me insane. Most of the mornings I am freezing when I leave early in the morning but by the time 1 pm comes around I am overheating. It’s slowly driving me insane as I can’t figure out what to wear – long sleeves, short sleeves, scarf, jacket? I wish it would stabilize a little. I know soon enough I’ll be reading this post, wishing I had this problem but until then it will continue making me mad. :)


Temperatures have really dropped this week and i wanted to make a hearty meal to go along with the first fire of the season and Monday night football. So i decided to make a Guinness Beer Chili. Can’t say it was the healthiest thing I could have cooked but quite frankly I didn’t care, after all I spend an entire day fasting and drinking freshly squeezed vegetable juice and water.

Don’t you just love the chilly nights when you can be cozy on the couch with a bowl of something amazing in front of the TV? I certainly do.


I first made this chili a few weeks ago and it was the first time I put Guinness Beer into it. At first I wasn’t sure how it was going to come out since Guinness is a pretty strong brew. Let me tell you, Hubby and I loved it so much I was told that this is the only way I am to make chili from now on.


The great part is you can make this on the stove in a Dutch oven or in the slow cooker. And the combination of sirloin tips and ground chuck is awesome.


So make this delicious dish for the next football game and your crowd will love it. You can also make a large pot, freeze it in batches and you’ll have dinner in no time.

Guinness Beer Chili

Guinness Beer Chili Recipe
Cooks in   
  • 1 lb ground chuck
  • 1 sirloin tip steak, cut into small chunks
  • 1 bottle of Guinness
  • 1 large onion, chopped
  • 2 cans kidney beans
  • 1 28oz can crushed tomatoes
  • 1/4 cup water
  • 2 tbsp cumin
  • 1 tbsp paprika
  • 8 tbsp chili powder
  • 1 tbsp red pepper flakes or habanero flakes (depending on how spicy you like it)
  • 1 tbsp olive oil
  • 1. Saute ground beef until cooked, drain the juice. Set aside
  • 2. Add olive oil to a Dutch oven and sauté sirloin tip until brown on each side. Don\'t overcrowd the pot as you will end up steaming the meat instead of browning it. Remove and set aside
  • 3. Reduce heat to medium, add onion and saute about 3 min.
  • 4. Add cumin and red pepper flakes and cook another minute.
  • 5. Return meat to the pot and add the rest of the ingredients. Simmer about 1 1/2 hours.
  • Serve with cheese and a dollop of sour cream.


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  1. Yum, this looks delicious! And fantastic photographs!!

    • Thank you Mai-Lis. :) slowly figuring out Lightroom.

  2. This looks so hearty and comforting!

  3. This chilly really made me hungry! It looks amazing!

  4. How many oz. In your “bottle” of Guinness? Thx!

    • Sorry I should have specified. One glass bottle of Guinness draught 11.2 oz :)

  5. Excited to make this, how many servings would you say you get out of it?

  6. It looks and sounds amazing. I can’t wait to make it but, what size can of kidney beans should I use?

    • Jen, you should use a small 14oz can of kidney beans. Make sure to rinse them well to limit the sodium intake. :)

  7. Kathy thank you so much for this receipe it is awesome. I just made it again tonight for dinner. This is the second time I’ve.made it. It is now one on my husbands favorites. :-)

    • Thank you so much for taking the time to write this wonderful comment. I am so happy to hear that you and your hubby loved this recipe. It happens to be my husbands favorite as well. Thanks again :)

  8. Kathy, this is excellent, and so simple. Our absolute favorite chilli recipe. On my way home to make tonight! Cheers!

    • Laura, thank you so much. I absolutely love receiving comments like this one. I really appreciate it.

  9. Made this tonite for a classic chili night and wow was that freaking delicious. Some of the best chili I’ve ever made. I doubled recipe, so I did tone down the amount of cumin and chili powder used as they felt a little extreme, where I’d prefer the other flavors to shine a little more. Adding some fresh garlic and rosemary to this definitely helped too. Thanks so much for the recipe!! Will be saving this for future use without a doubt.

    – Jordna

    • I’m happy to hear that you loved this recipe. Thank you so much for coming back and leaving a comment. :)

  10. After weeks of craving beer and soups; I was scrolling through your recipes and was amazed to find my Preggo cravings in one dish.

    Omg this soup is officially my life craving, I loved it so much I didn’t even leave any for hubby to try. Between the spinach pastry and this soup I’m officially in heaven.

    Thx Kathy for the momentum you allowed me to experience through food!!!!!

    • Sabina thank you so much for stopping to leave a nice comment. I am so glad you enjoy my recipes. :)

  11. I don’t have a dutch oven, but I usually use a slow cooker to make chili. Any changes/recommendations on how to go about that?


    • Sara it works great in the slow cooker as well.

  12. Very good recipe. I used a different stout an added 4, 1″ squares of dark chocolate (85% cocoa). Excellent result!

    • Ohhh I bet it’s really good with chocolate. Thanks

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