Make Ahead

Stout Beer Chili

December 20, 2016
Photo by Holly
Author Notes

Rich & hearty, with a touch of sweetness. With stout beer, kidney beans, ground beef, molasses and brown sugar. —Holly

  • Serves 10
  • For The Chili:
  • 2 tablespoons olive oil
  • 2 cups yellow onion, chopped
  • 1 1/2 teaspoons salt and pepper
  • 4 cloves garlic, minced
  • 2 tablespoons fresh oregano (or 1 teaspoon dried)
  • 1/3 cup chili powder
  • 2 tablespoons ground cumin
  • 1 tablespoon ground coriander
  • 3/4 teaspoon cayenne
  • 2 pounds lean ground beef (or ground turkey)
  • 2 15-ounce cans kidney beans, drained & rinsed
  • 1 28-ounce can fire roasted diced tomatoes
  • 4 tablespoons tomato paste
  • 2 tablespoons molasses
  • 1 tablespoon brown sugar
  • 18 ounces stout beer (about 1 1/2 bottles)
  • For Serving:
  • shredded cheddar cheese
  • sliced scallions
  • sour cream
  • cilantro
  • fresh or jarred jalapenos
In This Recipe
  1. Heat the oil in a large pot. Add the onions and season with ½ teaspoon salt and pepper. Cook on medium high heat, stirring occasionally, until softened, about 6 minutes.
  2. Stir in the garlic and oregano and cook for 1 more minute.
  3. Add chili powder, cumin, coriander, and cayenne, and stir for about 1 minute.
  4. Add the ground beef and another ½ teaspoon salt & pepper. Break the meat into small pieces with a spatula, and cook for 8 minutes or until meat is no longer pink.
  5. Stir in the kidney beans, diced tomatoes and the tomato paste, and bring to a simmer. Mix in the stout beer, molasses, brown sugar, and final 1/2 teaspoon salt and pepper and return to a simmer.
  6. Serve with shredded cheddar cheese, chopped green onions, cilantro, sour cream and jalapenos.

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