Can I make this chili in advance?

Absolutely! In fact, chili tastes even richer the next day. Make it up to 2 days ahead, refrigerate, and warm gently when ready to serve.

What can I use instead of Guinness?

Any dark stout will work, or you can omit and use extra beef stock. If you prefer a non-alcoholic version, simply replace the beer with more broth.

How can I make it less spicy?

For a milder chili, cut back on the chipotle chiles, chili powder, and cayenne, or skip the cayenne altogether. You’ll still get all the flavor without as much heat.

Can I use ground turkey or other meats?

Yes, ground turkey, chicken, or even pork are excellent in this recipe—just substitute directly for the ground beef and enjoy a lighter (but still hearty) chili.

Classic Chili Recipe

Description

This classic chili recipe features rich, robust flavors from ground chuck, kidney beans, Guinness, and a homemade blend of toasted spices. A touch of dark chocolate enhances depth, while optional cayenne pepper brings customizable heat. Finished in the oven for a thick and hearty texture, it’s a perfect main-course comfort food for any occasion.

Ingredients

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Main Ingredients

1/4 cup (60ml) vegetable oil, divided
1 large onion, diced
2 pounds (908g) ground chuck
1 6–ounce can tomato paste
2 teaspoons fine sea salt
1 tablespoon garlic powder
2 tablespoons (26g) granulated sugar
3 16–ounce cans kidney beans, drained
1 12–ounce bottle Guinness
2 cups (480ml) low-sodium beef stock
1 1/2 ounces (42g) 70% dark chocolate
Cayenne pepper to taste

For the Ground Spice Mixture

2 dried ancho chiles, stems and seeds removed
2 dried chipotle chiles, stems and seeds removed
2 teaspoons ground cinnamon
2 tablespoons (16g) chili powder (note: if not using whole dried chiles increase to 5 tablespoons)
2 tablespoons (14g) ground cumin
1/4 cup (30g) crushed tortilla chips

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Instructions

Prepare the Spice Mixture: Remove the stems and seeds from the dried ancho and chipotle chiles. Toast the chiles in a dry pan over medium heat for 30 seconds per side until fragrant. Remove from heat, then add chili powder, cumin, and cinnamon to the pan and toast for 1 minute, stirring frequently. Place the peppers, toasted spices, and crushed tortilla chips into a food processor. Blend until a fine powder is formed.
Preheat Oven: Preheat your oven to 300°F (150°C) and set the rack to the middle level.
Sauté Onion: Heat a large Dutch oven over medium heat. Add 2 tablespoons of vegetable oil and the diced onion. Sauté until the onion is soft and translucent, about 5 minutes.
Brown the Beef: Add the ground chuck to the Dutch oven. Sauté until browned, breaking it up with a wooden spoon, about 7 minutes.
Bloom the Spice Mixture: While the beef is cooking, heat a separate pan over medium heat. Add the remaining 2 tablespoons of vegetable oil and the prepared spice mixture. Bloom the spices by cooking for 1–2 minutes until very fragrant. Add 1/4 cup of water to deglaze.
Combine Spices and Beef: Add the bloomed spice mix to the browned beef. Stir thoroughly and cook for another minute to incorporate.
Add Tomato Paste & Seasonings: Mix the tomato paste into the beef mixture and cook for 3 minutes, stirring well. Add salt, garlic powder, and sugar. Combine thoroughly.
Add Liquids and Beans: Pour in the Guinness, low-sodium beef stock, and drained kidney beans. Bring the mixture to a boil. Stir, then turn off the heat and cover.
Bake the Chili: Place the covered Dutch oven in the preheated oven. Bake for 75 minutes.
Thicken the Chili: After 75 minutes, remove the lid and return to the oven. Cook uncovered for another 30–45 minutes, or until the chili thickens to your liking. For a thicker chili, bake up to 30 more minutes or finish thickening on the stovetop over medium heat if preferred.
Add Chocolate and Final Seasoning: Remove the pot from the oven. Add the dark chocolate and stir until melted and well incorporated. Taste and adjust the salt and spice levels. For more heat, add cayenne pepper as desired.
Serve: Ladle chili into bowls. Top with your preferred garnishes, such as sour cream, diced raw onion, shredded cheddar cheese, or tortilla chips. Enjoy!

Notes

For a meatier chili, use cubed beef chuck instead of ground, adjusting cook time as needed.
Cayenne pepper lets you control heat level easily, or substitute fresh jalapeños for a different flavor kick.
The chili thickens as it sits. For next-day leftovers, add a splash of stock when reheating if the mixture gets too thick.
You can substitute beer with more beef stock for an alcohol-free version.
Toppings such as sour cream, fresh cilantro, diced avocado, or shredded cheese complement this chili well.

Nutrition

Serving Size: 1/8 of recipe
Calories: 480
Sugar: 9g
Sodium: 1020mg
Fat: 21g
Saturated Fat: 7g
Unsaturated Fat: 12g
Trans Fat: 0.5g
Carbohydrates: 44g
Fiber: 13g
Protein: 29g
Cholesterol: 65mg