Sunday Night Chili

Football season afternoons, cold winter nights, and cool rainy spring evenings all mean one thing — what’s for dinner is chili.

This recipe will easily feed four adults with enough left over for a lunch or two.


1 1/2 lb. ground beef
1 medium onion
1 tbsp. minced garlic (the stuff in a jar is fine)
1 12 oz. bottle of Guinness Stout (Original or Draught)
1 28 oz. can Tuttorosso Crushed Tomatoes with Basil
1 14 1/2 oz. can Hunt’s diced tomatoes
1 16 oz. can Bush’s black beans
2 tbsp. Worcestershire Sauce
4 tbsp. chili powder
1 tbsp. smoked paprika
2 tsp. cumin
2 tsp. oregano
1 tsp. basil
1 tsp. ground thyme
1/2 tsp. salt
1 tbsp. unsweetened Hershey’s cocoa powder
1/8 tsp. cayenne (optional or up to 1/4 tsp. for more heat)


Chop the onion and set aside.

Mince the garlic and set aside.

Drain the tomatoes and set aside.

Drain and rinse the beans and set aside.


Brown the beef in a skillet on medium low until all of the liquid has evaporated and the beef starts to caramelize.

Add the onion and cook until tender.

Add the garlic and cook one minute more.

Add the Guinness and deglaze the pan, scraping up all the browned bits of beef and onion.

Add all of the remaining ingredients, mix well and simmer on low for 45-50 minutes. Stir periodically to prevent sticking.

Top with grated cheddar or sour cream and serve with a side of Texas Toast or Fritos.