Guiness Spiked Irish Chili
1 tablespoon avocado oil
1 large yellow onion, chopped
4 celery stalks, chopped
2 bell peppers, chopped
4 garlic cloves, grated on a Microplane or very finely minced
1 ½ lb. lean ground beef
2 tablespoons each: chili powder and paprika
2 teaspoons each: ground cumin and coriander
1 teaspoon each: oregano, sea salt, and pepper
1 cinnamon stick (or ¼ teaspoon ground cinnamon)
1 28-ounce can of crushed tomatoes
1 14-ounce (440ml) can of Guinness – see notes
1 19-ounce can of red kidney beans, drained and rinsed
Optional toppings: sour cream, grated cheddar cheese, green onions
Heat the oil in a large pot over medium-high heat. Add the onion and cook, stirring occasionally, until the onion starts to brown, about 5 minutes. Add the celery, peppers, and garlic and cook for 5 more minutes.
Add the ground beef to the pot and cook, stirring occasionally, until the meat is no longer pink, about 5 minutes. Stir the chili powder, paprika, cumin, coriander, oregano, salt, pepper, and cinnamon stick into the pot.
Add the tomatoes and Guinness and stir together well. Reduce the heat to medium-low and cook uncovered for 30 minutes, or until the chili is nice and thick.
Add the beans to the pot then season to taste with additional salt and pepper. Serve the chili with any or all of the toppings.
Guinness cans vary in size. If the ones available are a different size, don't worry. This recipe is very flexible so if you add a little more or less the recipe will still work.