Last year our school had a chili competition. This was my first time to make chili by myself and I searched for recipes that sounded 1)easy to make, and 2)original enough to win the competition. This recipe is awesome! The bacon and Guinness add a lot of flavor, and it has a lot of spice. While I didn't win the competition, I definitely added it to my recipe book. Today, I decided to make it again.
Guinness Chili
 | |
| Taken on my phone. Looks better in real life! |
Ingredients:
1/2 pound bacon, diced
1 1/2 pounds ground round
2 large onions, chopped
5-10 garlic cloves, chopped
2 12-oz. bottles Guinness (or other dark beer)
1 16-oz. can pinto beans, juice included
1 16-oz. can kidney beans, juice included
1 16-oz. can great northern beans, juice included
1 16-oz. can tomato sauce
6 Tablespoons chili powder
2 Tablespoons ground cumin
1 teaspoon cayenne pepper
salt and fresh ground pepper, to taste
1 1/2 pounds ground round
2 large onions, chopped
5-10 garlic cloves, chopped
2 12-oz. bottles Guinness (or other dark beer)
1 16-oz. can pinto beans, juice included
1 16-oz. can kidney beans, juice included
1 16-oz. can great northern beans, juice included
1 16-oz. can tomato sauce
6 Tablespoons chili powder
2 Tablespoons ground cumin
1 teaspoon cayenne pepper
salt and fresh ground pepper, to taste
Directions:
Cook the diced bacon over medium-high heat until the cracklings are golden but not burnt. Remove with a slotted spoon to paper towels.
Sauté the ground round, chopped onions, and garlic cloves in the bacon grease until the onions are translucent and the meat is mostly browned.
De-glaze the pan with one of the bottles of Guinness until the foam disappears. Place all in a large stockpot (plus the bacon.)
Stir in the cans of beans, tomato sauce, and the other bottle of Guinness (you may also substitute 1 1/2 cups of water, if desired.)
Add the chili powder, cumin, and cayenne pepper.
Simmer, covered, for 2-3 hours over low heat. Adjust seasoning before serving.
Garnish with shredded cheese, sour cream, or other desired toppings.
Sauté the ground round, chopped onions, and garlic cloves in the bacon grease until the onions are translucent and the meat is mostly browned.
De-glaze the pan with one of the bottles of Guinness until the foam disappears. Place all in a large stockpot (plus the bacon.)
Stir in the cans of beans, tomato sauce, and the other bottle of Guinness (you may also substitute 1 1/2 cups of water, if desired.)
Add the chili powder, cumin, and cayenne pepper.
Simmer, covered, for 2-3 hours over low heat. Adjust seasoning before serving.
Garnish with shredded cheese, sour cream, or other desired toppings.
Adapted from the 1997 edition of The Joy of Cooking
