Tuesday, March 27, 2012

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

18 comments:

  1. The chili looks delicious and perfect for today since it has gotten cold here again! I know what you mean about sitting in front of the computer after work. I work with one all day at the hospital and that is the last thing I want to turn on when I geto home!

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  2. Like how this has a mix of the cubed and ground sirloin. Beer in chili is amazing, seriously.

    I have been the same way lately with work and blogging. I am on the computer all day and some nights I just can't look at my laptop. It's all about balance, right?

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  3. The inclusion of Guinness sent me right to the kitchen to find our recipe for gingerbread cake with stout in it. I'm going to post it today and add a link to your chili. We'll call it "Stout Day."

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  4. We love chili and I am sure the Guinness would make for an amazing chili. This looks and sounds fabulous, St patty's or not! Heck I still haven't cooked my corned beef. I may have a St Patty's Day in June... Who knows. : )

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  5. It sounds perfect for a rainy Oregon day. Stout adds an unmistakable layer of flavor to dishes that its used in. I know I would enjoy a bowl of this. I hope you have a great day. Blessings...Mary

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  6. Sounds delicious Jenn and I like the idea of using both cubed and ground meat and I can imagine the Guinness adding good flavor - it added to my St Patricks Day enjoyment.

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  7. Better late than never ;-) Love this chilli dish.

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  8. It looks amazing! I use cubed sirloin and a stout in my chili too. Funny but I usuall just make it for Super Bowl. I really need to make chili again...nice reminder!

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  9. Well that definitely sounds wonderful, and it wouldn't matter what time of year it was. Yep, I'm makin' it. It's in my 'Jenn File.'

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  10. Love the meat and beer in this! Yeah, I remember those days at work and not wanting to look at a computer at night. Good post, good recipe! Thanks!

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  11. God I want to dive right in! Looks incredibly rich and deeply hot. Divine stuff!!

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  12. Oh, Guinness would add such depth to chili ... as though it could be made any better! But you did it!!!

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  13. with a bowl of chili this flavourful, who cares if it isn't St. Patrick's day? Looks utterly delicious Jenn.

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  14. Came here via Stephen's blog. This chili looks wonderful and I'm printing out the recipe!

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  15. I like beer in my chili too but usually go with a lager. I like your combination of ground and cubed beef.

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  16. What a great idea to make chili with Guinness! This is definitely on the "must try" list. Yum!

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