Two-Serving Guinness Beef Chili

Name: Two-Serving Guinness Beef Chili
Prep time: 20 min
Cook time: 1 h 30 min
Total time: 1 h 50 min
Yield: 2 servings
Cuisine: American, Irish
Ingredients: 0.5 cup All-Purpose Flour; 1.5 cups Beef Broth; 1.5 lb Beef Stew Meat; 2 tbsp Chili Powder; 0.13 tsp Dried Oregano; 0.25 cup Fresh Cilantro; 2 tsp Garlic Paste; 0.5 bunch Green Onion; 0.5 tsp Ground Coriander; 1 tsp Ground Cumin; 5 fl oz Irish Stout Beer; 1 tbsp Olive Oil; 0.5 tsp Salt & Pepper; 0.13 tsp Smoked Paprika; 1 slice Thick-Cut Bacon; 0.25 cup Tomato Paste; 5 oz Tomato Sauce; 0.25 whole Yellow Onion

Dinner 🍽️Lunch 🥪Soup 🍲 American Irish High-Protein 💪Comfort-Food

Two-Serving Guinness Beef Chili layers tender cubes of beef with smoky bacon and a stout-enriched sauce for a deep, malty backbone and gentle warmth from chili powder and spices. It’s rich and hearty without being too heavy, perfect for a cozy dinner for two or game-day bowls topped with green onion and cilantro.

Prep20 mins
Cook1 hr 30 mins
Serves2
DifficultyMedium

1

Preheat the oven to 325 degrees F (165 degrees C). Add oil to an oven-safe pot and set over medium heat. Add the bacon and cook, stirring occasionally, until golden but not yet crisp, about 3 minutes.
2

Season the stew cubes with salt and pepper. Put the flour in a shallow bowl and dredge the cubes in the flour, shaking off any excess. Add them to the pot and cook in the bacon grease, mixing the bacon with the beef, until the beef is browned on all sides. Pour in 1/2 cup beef broth to deglaze the pan and keep it from sticking.
3

Add the onion and the garlic to the pot; cook and stir until the onion is just translucent, about 3 minutes. Add the tomato paste, chili powder, oregano, cumin, paprika, and coriander. Stir to coat the onion and meat with the spices.
4

Pour in the Guinness; scrape up any bits from the bottom of the pot. Add the tomato sauce and the remaining beef broth; season with salt and pepper. Stir, then bring to a boil.
5

Transfer to the preheated oven and bake, uncovered, until the chili is thick and the meat is tender, 1 1/2 to 2 hours. Stir the stew every 30 minutes to prevent scorching; add a small amount of water or broth if the stew seems too dry.
6

Garnish each bowl with green onion and cilantro leaves.