Named for the gorgeous pint of Guinness it contains, this thick, meaty chili is ideal to make on a lazy Sunday as it takes time to simmer.
120ml olive oil, divided
1 kilogram minced beef (or turkey), at room temperature
1 teaspoon coarse salt
1/2 teaspoon freshly ground pepper
2 large cloves garlic, minced
1 large yellow onion, finely diced
1 red bell pepper, stem and seeds discarded, finely diced
1 carrot, peeled and finely diced
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1 teaspoon chili powder
one 800-gram tin whole, peeled tomatoes with their juice
1 canned chipotle chili mashed in 1 teaspoon adobo sauce
2 tablespoons tomato puree
1 400-gram tin black beans, rinsed and drained
1 400-gram tin kidney beans, rinsed and drained
1 pint Guinness
1 pint low-sodium vegetable stock (I like the organic, fresh one from Waitrose)
1. Heat half of the olive oil over medium-high heat in a large sauté pan. Add the beef, salt and pepper and cook, stirring, until browned and the juices have evaporated, about 15 minutes.
2. Meanwhile, heat the remaining olive oil over medium-low heat in a heavy soup pot and add the garlic, onion, bell pepper, carrot, cumin, coriander and chili powder. Cook the mixture, stirring here and there, for 15 minutes or until softened.
3. Add the beef to the vegetable mixture.
4. Pour half a cup of water into the meat pan, bring to a boil, scrape up all the brown bits and pour everything into the chili.
5. Add the tomatoes, breaking them up with the back of a wooden spoon, the chipotle and adobo, and the Guinness and stock. Bring the mixture to a boil, lower the heat and simmer for half an hour.
6. Add the tomato puree and beans, season with salt and pepper, and let it simmer away for 1 1/2 hours.
Originally published on GQ.
This has been a favorite on Church & State’s cocktail list and will be great through early winter when pears are in season. I’ve raved about Church & State on goop before for it’s mind-blowing drinks and delectable food. It looks like the drinks here have come to a...