Guinness Chili

I truly should have shared this with you right before St. Patrick's day, but honestly, I just have been in a bit of a slump lately when it comes to writing.  I've been a bit busy with work and most nights, when I come home, sitting in front of the computer sounds like the worse idea ever.  Long story short, I just didn't get it to it in time.  But this chili can be eaten any time of the year, so I figured, who really cares, right?  You can pretend it's St. Patrick's day again if you want.

***Just added:  Check out Stephen's (The Obsessive Chef) post today for Classic Gingerbread Cake with Stout if you are looking for another way to cook with Guinness - it's definitely one I'll be trying soon!!  Thanks Stephen!***

Guinness Chili
Adapted from Robyn the Grill Grrrl
Printable Recipe 
Ingredients:
1 Tablespoon olive oil
1 cup finely chopped onion
2 jalapenos, finely chopped
1 lbs bottom round steak, cubed
1/2 lbs ground sirloin
2 garlic cloves, finely minced
1 Tablespoon flour
12 oz bottle of Guinness
1 cup beef broth
1 (14.5 oz) can fire roasted diced tomatoes in tomato puree
2-3 Tablespoons chili powder (to taste)
1 teaspoon ground cumin
1 teaspoon Worcestershire sauce
8 oz can chili beans
1 Tablespoon tomato paste

Directions:
Heat the olive oil in a Dutch oven over medium heat.  Add the onions and cook for 5-8 minutes, until the onions are soft and tender; stirring occasionally.  Add the jalapeno and cook for 3 minutes.  Add the steak and cook, stirring occasionally, for 3 minutes.  Add the ground beef, breaking it up with a wooden spoon.  Cook another 3-4 minutes or until meat is no longer pink.  Add the garlic and cook 1 minute.  Stir in flour and cook 1 more minute.  Slowly stir in the Guinness, beef broth, and tomatoes.  Add the chili powder, cumin, and Worcestershire.  Stir and bring to a boil.  Reduce heat, cover and simmer for 2 hours.  (the meat should be really tender by this point, if not, let it continue to simmer until it is)  Add the beans and tomato paste and cook another 15-20 minutes.  Taste for seasoning.  Serve immediately and Enjoy!

One Year Ago:  Baked Camembert Pasta
Two Years Ago:  The Obessive Chef's Tilapia Fillets