Hearty Guinness Beef Chili with Dark Stout

This rich, hearty Guinness Chili combines the deep, roasted notes of an Irish stout with ground beef, beans, and warming spices. It’s a simple one-pot meal that’s ideal for St. Patrick’s Day, game day, or any chilly evening. The flavors develop as it rests, so leftovers are excellent—make a double batch and enjoy later.

I often use Guinness stout when I want a bold, savory background flavor. While I don’t always drink it, a bottle of stout simmers down into a wonderful braising liquid for beef dishes. In this chili the stout deepens the beef flavor and rounds out the tomatoes and spices, creating a meatier, more satisfying bowl.

Why you’ll love this recipe

• This isn’t a basic ground beef chili—the Guinness adds a rich, full-bodied layer of flavor.
• The recipe comes together quickly on the stovetop and is ready in about 30 minutes.
• It reheats and freezes well, which makes it great for meal prep.
• Perfect for St. Patrick’s Day, game day, or any time you want a comforting, flavorful chili.

Recipe ingredients

No unusual ingredients are required beyond a bottle of stout. Below are the main components and helpful notes about them.

• Ground beef. Lean grass-fed ground beef works well. Use your preferred fat content; if it’s not lean, drain excess fat before continuing.
• Guinness stout. This recipe uses one 11.2-ounce bottle. You may substitute another dry stout or beer, but the final flavor will change accordingly.
• Aromatics. Onion and garlic form the flavor base—don’t skip them.
• Spices. Chili powder, smoked paprika, cumin, and a pinch of cayenne add warmth and depth. Increase cayenne for more heat.
• Fire roasted crushed tomatoes. These give a subtle smoky note; regular crushed tomatoes can be used instead.
• Kidney beans. Rinsed and drained; black beans or navy beans work as substitutes.
• Maple syrup. Pure maple syrup balances the acidity from the beer and tomatoes; any sweetener can be used if preferred.

How to make chili with Guinness

The method is straightforward and fast: brown the beef, build flavor with aromatics and spices, add the stout and tomatoes, then simmer until thickened. A single pot is all you need.

1. Heat 1 tablespoon olive oil in a large pot over medium heat. Add 1.5 pounds grass-fed ground beef and break it into small pieces. Cook 3–4 minutes, then add 1 large chopped onion and cook until softened, about 5 minutes. Drain excess grease if needed.
2. Add 4 minced garlic cloves and the spices: 2 tablespoons chili powder, 2 teaspoons ground cumin, 1 teaspoon smoked paprika, and 1/4 teaspoon cayenne. Cook 30 seconds, stirring until fragrant and well combined.
3. Pour in 11.2 ounces Guinness stout, then add 28 ounces fire roasted crushed tomatoes and 2 tablespoons pure maple syrup. Stir to combine and bring to a boil.
4. Reduce heat, stir in 15 ounces rinsed and drained kidney beans, and simmer for 20–30 minutes until the chili has thickened and flavors meld.
5. Remove from heat, season with salt and pepper to taste, and serve hot with optional toppings such as shredded cheddar and chopped cilantro.

Recipe FAQs

Serving suggestions

Serve this chili with bread for dunking or with classic chili sides. Some pairing ideas:

• Irish-style breads such as soda bread or a maple beer loaf for an Irish-inspired meal.
• Skillet cornbread or honey cornbread muffins for a sweeter contrast.
• A simple green salad or crunchy coleslaw to add freshness.

Recipe notes

• Flavor note: The stout is the defining flavor in this chili; swapping beers will change the result.
• If your beef is not lean, drain excess fat after browning to prevent a greasy chili.
• For more heat, increase the cayenne in 1/4-teaspoon increments to preference.
• Leftovers keep well refrigerated up to 3 days or frozen up to 3 months.

More chili recipes you’ll love

• Butternut squash and ground turkey chili
• Pumpkin chili
• Slow cooker turkey chili
• White bean turkey chili
• White chicken chili

Did you try this recipe? If so, leave a review below and tag @flavorthemoments on social media so the author can see your results.

Guinness Chili

Servings: 8

Prep Time: 5 mins

Cook Time: 25 mins

Total Time: 30 mins

Guinness Chili is a hearty, flavorful chili made with ground beef, spices, and a bottle of stout. An easy, comforting meal ready in about 30 minutes.

Equipment

• Large Dutch oven or heavy-bottomed pot (5 to 6 quart recommended)

Ingredients

• 1 tablespoon olive oil
• 1.5 lbs grass-fed ground beef (about 82% lean)
• 1 large onion, chopped
• 4 cloves garlic, minced
• 2 tablespoons chili powder
• 2 teaspoons ground cumin
• 1 teaspoon smoked paprika
• 1/4 teaspoon cayenne pepper (adjust to taste)
• 11.2 ounces Guinness Draught beer (one bottle)
• 28 ounces fire roasted crushed tomatoes
• 2 tablespoons pure maple syrup
• 15 ounces kidney beans, rinsed and drained
• Salt and pepper, to taste
• Cheddar cheese and chopped cilantro, for serving (optional)

Instructions

1. Heat the olive oil over medium heat in a large pot. Add the ground beef and cook, breaking it into small pieces, about 3–4 minutes. Add the onion and cook until softened, about 5 minutes. Drain excess grease if needed.
2. Add the garlic and spices and cook 30 seconds more, stirring to coat the meat.
3. Pour in the Guinness, then add the crushed tomatoes and maple syrup. Stir to combine and bring to a boil.
4. Reduce heat, stir in the beans, and simmer 20–30 minutes until thickened and flavors meld.
5. Remove from heat, season with salt and pepper, and serve with your favorite toppings.

Notes

1. Guinness provides a deep, roasted note; substituting another beer will change the flavor.
2. Degrease the pan if using higher-fat beef to avoid a greasy final dish.
3. Adjust cayenne for more or less heat.
4. Store leftovers refrigerated up to 3 days or freeze up to 3 months.

Nutrition (per serving)

Calories: 343 kcal; Carbohydrates: 27 g; Protein: 23 g; Fat: 16 g; Saturated Fat: 5 g; Fiber: 7 g. Nutrition is an estimate for guidance only.

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