Kitchen notes · a little help before you start
Guinness Chili Recipe
A deep bowl of chili is a good invitation to take your time over dinner. Beef and beans make this one substantial, with stout in the tomato broth and plenty of spice. Help yourself to a bowl and settle in for a satisfying spoonful.
- Prep
- 5 min
- Cook
- 70 min
- Total
- 75 min
- Original yield
- Serves 8
- Ingredients
- 11 listed
Make it part of your week
Recipe categories & planning details
- Meal type
- Dinner
- Primary protein
- Beef · Beans & lentils
- Cuisine
- American
- Preparation & total time
- Prep: 15 minutes or less · Total: over 60 minutes
A few quick notes
1. Cook beef and onion together
Start the beef, diced onion, salt and pepper in the pot together, stirring often until cooked and softened.
2. Stir before simmering
Mix the tomatoes, beer, beans and spices into the cooked beef thoroughly before bringing the chili to a boil.
3. Lower the heat and cover
After the boil, cover the pot and cook over low heat until the chili thickens as directed.
Get to know the ingredients
Rinsed kidney beans
Drain and rinse the kidney beans before adding them to the pot with the pinto beans and tomatoes.
Crushed tomatoes
The canned crushed tomatoes join the cooked beef with the beer and spices, forming the base for the long simmer.
Diced yellow onion
Dice the onion before starting so it can cook alongside the ground beef until it softens.
Let’s make it
Choose your servings, then check things off as you go.
Original recipe: Serves 8. Original quantities shown.
Check ingredients as you prepare them. These checks stay on this page.
How to make it
0 of 4 steps completeMake room for Guinness Chili Recipe
Review ingredients in your pantry before anything is added. Meal plans use your household size; grocery-only additions use the servings selected above.
The last little job
Let the chili thicken
Keep the covered chili over low heat through the stated simmer, checking for the thickened finish before serving.
A little more help as you go
Guinness joins after browning
The beer enters with the tomatoes and beans after the beef has cooked through and the onion is softened.
Prepare the spices together
Chili powder, cumin and paprika are added at the same stage, so have them measured when the beef is ready.
A few questions you might have
Do I cook the beans separately first?
The recipe uses canned kidney and pinto beans, drained and rinsed, added directly to the cooked beef mixture.
Does the pot stay uncovered?
The directions bring the chili to a boil and then cover it for its low-heat cooking stage.
When should the beef be cooked through?
Finish cooking it with the onion before adding the tomatoes, Guinness, beans and dry spices to the pot.
Is there tomato sauce as well as crushed tomatoes?
The tomato ingredient here is canned crushed tomatoes, stirred in with the beer, beans and spices after the beef cooks.
Should I stir the beef during its first cook?
Yes. The directions call for frequent stirring while the beef cooks through and the diced onion softens.
Storage & reheating safety
For cooked, perishable leftovers, refrigerate within 2 hours (1 hour above 90°F), using shallow containers for prompt cooling. Keep the refrigerator at 40°F or below, use refrigerated leftovers within 3–4 days, and reheat hot leftovers to 165°F, checked with a food thermometer. Follow any shorter package limit.
These are general safety limits, not a tested storage or freezing recommendation for this particular dish. USDA leftovers guidance · Safe cooking temperatures
Recipe source: dinnerthendessert.com. Ingredient names and quantities may be adapted for the pantry.
Preparation notes follow the recipe shown here.
