Guinness and Black Bean Chili Con Carne

Beer’s not just for drinking you know… and the Irish have known for years the power of Guinness. And a can of the famous stout (or other dark beer) adds a richness to this classic Chili con Carne recipe that you won’t find with your average, everyday bouillon.

Servings

Serves 4 to 6

Guinness & Black Bean Chili Con Carne

You’ll Need

1 vidalia onion, chopped
3 tbsp olive oil
2 tbsp ground cumin
1 tbsp dried oregano
1 tsp each sea salt and cracked black pepper
2 lb lean ground beef
2 tbsp smoked paprika
2 tbsp chili powder
4 tbsp malt vinegar
6 tbsp tomato paste
2 14oz cans of diced plum tomatoes
1 19 oz can black beans
1 can Guinness stout or other dark beer
2 cups sliced cremini mushrooms
Steamed basmati rice (for serving)
1/2 cup sour cream
1 cup grated aged cheddar
sliced green onions

Prep and Cook

Heat olive oil in a large heavy saucepan or casserole dish.
Add onion and sauté until softened.
Add cumin, oregano, sea salt, and pepper and stir for 1 to 2 minutes.
Add ground beef and break apart with wooden spoon.
Continue to cook until beef is browned all over.
Meanwhile, in a small bowl mix together malt vinegar, paprika, and chili powder to make a paste.
Stir into beef until well combined, about 1 minute.
Stir in tomato paste, diced tomatoes, beans, and can of guinness.
Add mushrooms if using and bring to a boil.
Reduce heat to medium low and allow chili to simmer for 1.5 to 2 hours, stirring often.
Add more beer or water if necessary.
Spoon rice into the bottom of bowls, top with chili and serve with dollops of sour cream and lots of grated cheddar and sliced green onions.