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.

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