Chilly? Eat some chili.
I’ll leave that cheesy pun for a moment so you can enjoy it.
Now that you’re smiling, let’s talk chili.
This is my stout chili — a rich, bold chili that’s perfect for cold weather. It simmers slowly on the stove, filling your kitchen with warm, comforting aromas. The base is classic ground beef with aromatics and spices, but what sets this chili apart is a 12-ounce pour of stout added early in the cooking. The stout reduces with the meat and vegetables, lending deep, complex notes similar to cocoa and coffee. To reinforce that depth, a tablespoon of unsweetened cocoa powder is stirred in near the end.
These background flavors don’t taste like a cup of coffee or a chocolate bar. Instead, they create a layered, intriguing flavor that makes people ask, “What’s in this?” — exactly what you want from a standout chili.
Because I’ve made a lot of chilis, I get picky: chili should be bold, punchy, and rich. This recipe leans into deeper flavors with coffee-like and chocolate undertones that make each bite memorable.
I’d been wanting to make this stout chili for weeks but had to wait until I could get a stout since my grocery delivery won’t include beer. Once I had the stout, I made it and it was worth waiting for. The chili actually improves after sitting in the fridge, so leftovers are a delight.
For serving I like shredded cheddar, a dollop of sour cream, and chopped green onions. Serve with tortilla chips or your favorite toppings and enjoy a hearty bowl on a cold day.
This recipe is 3 Freestyle SmartPoints per serving.
Stout Chili
- Author: Annie Chesson
- Prep Time: 10 mins
- Cook Time: 1 hour 15 mins
- Total Time: 1 hour 25 minutes
- Yield: 9 servings
Ingredients
for the chili
- 1 pound lean ground beef (90% lean recommended)
- 1 tablespoon olive oil
- 1 onion, diced
- 3 cloves garlic, minced
- 1 green bell pepper, diced
- 1 12 oz stout beer (Guinness or any stout)
- 2 tablespoons chili powder
- 2 tablespoons ground cumin
- 1 28 oz can crushed tomatoes
- 1 28 oz can diced tomatoes
- 1 15 oz can pinto beans
- 1 tablespoon unsweetened cocoa powder
optional toppings
- Shredded cheddar cheese
- Sour cream
- Chopped onions (green, red, or yellow)
- Any additional toppings you enjoy (tortilla chips, jalapeños, cilantro, etc.)
Instructions
- Heat the olive oil in a large pot over medium-high heat.
- Add the ground beef, season with salt and pepper, and cook until well browned.
- Stir in the diced onion, green pepper, and minced garlic; season with salt and pepper and sauté until softened.
- Add the chili powder and cumin; stir to combine.
- Pour in the stout, stir, and let it simmer for a few minutes so alcohol cooks off and flavors meld.
- Add the crushed and diced tomatoes, season with salt and pepper, bring to a boil, then reduce heat to low. Cover and simmer gently for about an hour, stirring occasionally.
- After an hour, stir in the pinto beans and the cocoa powder. Heat through.
- Adjust seasoning with salt and pepper to taste. Serve hot with desired toppings (cheese, sour cream, and onions are recommended).
Notes
This chili develops even more depth after sitting in the fridge, so leftovers are excellent.
Nutrition
- Serving Size: 1 cup
- Calories: 235
- Sugar: 3 g
- Sodium: 466 mg
- Fat: 8 g
- Carbohydrates: 23 g
- Fiber: 7 g
- Protein: 16 g
- Cholesterol: 31 mg
If you make this or any of my recipes, tag it on Instagram with #thegarlicdiaries.
More chili ideas to try on your own:
Chipotle Chicken Chili
Pumpkin Chili
Crock Pot White Chicken Chili