What’s YOUR favorite way to make Chili?
One of the first things that pops up in the BBQ communities when we roll into fall each year is CHILI! I wanted to bring one of MY chili recipes to YOUR table right away also! This smoked Guinness chili will keep ya’ goin’ for quite a while! I have also included some notes at the end of the recipe for ways to change things up…
Smoked Guinness Chili
1 pound of beef (use whatever you like prepared however you like it for chili)
1 medium onion, diced
2-3 cloves garlic, finely minced
1 to 2 tablespoons melted butter or ghee
5 1/2 cups beef stock
2 beef bouillon cubes
1 12oz bottle Guinness beer
1 lb dried beans (i use 3/4 cup kidney beans, 1/2 cup pinto beans, 1/2 cup small red beans, and 1/2 cup small black beans)
5 tablespoons chili powder, divided
1 tablespoon worcestershire sauce
1 tsp fish sauce (optional)
1 14.5oz can diced tomatoes
1 6oz can tomato paste
1 tablespoon ground cumin
1 tablespoon honey
salt to taste
Place the beef, onion, and garlic in a bowl and toss it with a couple tablespoons of melted butter or ghee. Place it on a quarter sheet pan and put on the grill in the smoke for an hour or so at 225Ā°F.
Transfer the meat, onion, and garlic mix to a dutch oven. Add the stock, bouillon cubes, beer, dried beans, HALF of the chili powder, worcestershire sauce, and fish sauce and stir well. Leave the lid cracked open on the dutch oven and put it back on the grill for another hour and raise the temperature to 250-275Ā°F.
After one hour, cover the dutch oven with the lid and cook for six more hours. At this point you can bring it inside and cook it in the oven, on the stovetop or in a crockpot if you wish.
After the additional six hours of slow cooking, add the diced tomatoes, tomato paste, cumin, remaining chili powder, and honey to the dutch oven and mix well. Cover and let simmer for another hour. Salt to taste during this stage of the cook.
Notes:
This has been my go-to chili technique for quite a while. I change things up occasionally by changing the liquids I use in the recipe. The key to this recipe is to use 7 cups of liquid. It can be anything you think you might like in chili. Sometimes I use only chicken stock and change to chicken bouillon cubes. Sometimes I use only beef stock. Sometimes I use chicken stock and a hoppy beer like Sierra Nevada Torpedo. The options are limitless but I don’t recommend using more than 12 ounces of beer in that 7 cup blend of liquid. If you want to use whisky or bourbon instead of beer, I recommend substituting out about 3/4 cup of the 7 cup liquid total.
Enjoy this chili and let me know what you think!
#AtlantaGrillCompany #KamadoJoe #Chili
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