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
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.