This post may contain affiliate links. Please read my disclosure policy.
I have a very special guest in the kitchen today, the very talented and incredibly sweet Amy of The Blond Cook. I’ve had the pleasure of getting to know Amy over time and it’s stunning how much we have in common. I’m very sure that if she lived down the street, instead of on the other side of the country, we’d be in each other’s kitchens constantly, cooking and gabbing about food and photography.
I was originally drawn to Amy’s site by her recipe for Bacon Horseradish Deviled Eggs and I’ve been a fan ever since. Included in her deep collection of wonderful recipes is a fabulous Beverage section including her creative and super tasty cocktails. I’m thrilled to have her here today sharing a hearty, comforting recipe that would be a great choice for your next football party or any cool, fall evening.
Take it away, Amy!
Hello, everyone! I’m Amy from the blog The Blond Cook. I’m so excited (and honored!) to be guest posting from across the country on one of my very favorite food blogs. I’ve followed Valerie for a long time and always enjoy seeing what she’s cookin’ up in her California kitchen. I’ve yet to meet Valerie, but hope that one day us foodies can cross paths and meet in real life. Today I’m sharing with you my new favorite chili recipe: Guinness Beer Chili.
What you’ll see on my blog is a little bit of everything. I was a little nervous about doing my first guest post and pondered over what I should make. I mean, I’m taking over someone else’s virtual kitchen for a day… my recipe just has to fabulous!
Then I thought, “CHILI”! Everyone loves a good bowl of chili, right? And this isn’t your ordinary chili, either… the full body flavor of Guinness beer transforms it into a rich, comforting bowl of something spectacular. I don’t care if you’re a beer lover or not, you’re gonna dig this chili. TRUST ME.
Hearty and chunky, this Guinness Beer Chili is loaded with mushrooms and green peppers. I’m a mushroom lover, so I’ll add them to just about anything I can. If you’re not a fan of mushrooms, just omit them.
I also love to top my chili with avocado chunks.
And sour cream. LOTS of sour cream.
Then I topped this bowl of love with fresh chopped cilantro and dug in. I’m somewhat of a messy eater, can you tell?
Valerie, thank you so very much for inviting me into your “virtual kitchen” today, it has truly been a pleasure!
- 2 tablespoons olive oil
- 1 cup chopped yellow onion
- 1 cup chopped green bell pepper
- 1 8 ounce package fresh sliced mushrooms
- 1 heaping teaspoon fresh minced garlic
- 1/4 teaspoon cayenne pepper
- 1 teaspoon crushed red pepper
- 2 teaspoons oregano
- 1 tablespoon chili powder
- Salt to taste
- Pepper to taste
- 2 pounds lean ground beef
- 1 28 ounce can diced tomatoes
- 1 15.5 ounce can dark red kidney beans, drained
- 1 15.25 ounce can black beans, drained
- 1 14.5 ounce can tomato sauce
- 1 11.2 ounce bottle Guinness beer
- 2 teaspoons dark brown sugar
- Optional toppings: avocado chunks sour cream, chopped fresh cilantro and/or shredded cheese
- Heat olive oil in a large pot over medium high heat. Add onions, green peppers, mushrooms and minced garlic. Sautee about 5 minutes, or until vegetables are tender.
- Add ground beef and cook until browned, crumbling with your spoon or spatula as it cooks. Drain beef mixture in a colander and return to pot.
- Add cayenne pepper, crushed red pepper, oregano and chili powder, salt and pepper. Stir well to combine.
- Add diced tomatoes, kidney beans, tomato sauce, beer and brown sugar. Bring just to boiling, reduce heat and simmer (covered) for 1 hour.
- Recipe courtesy of: The Blond Cook
- Inspired by: Tablespoon.com
Follow Amy – she’s everywhere!