Chipotle and Stout Chili
Prep time
Cook time
Total time
A hearty chili with a bit of bite!
Recipe type: Chili
Serves: 6-8 servings
  • 1 tablespoon of olive oil
  • 1 small onion, diced
  • 2-3 medium carrots, peeled and roughly diced
  • 2 red bell peppers, diced
  • 2 heaping teaspoons cumin
  • 16 ounces lean ground beef (grassfed, organic if possible)
  • 2 teaspoons of adobo sauce (from canned chipotle in adobo)
  • 1-2 chipotle peppers in adobo, minced
  • ½ teaspoon oregano
  • 16 ounces good stout beer (I prefer Guinness)
  • 1 (28 ounce) can of whole, fire roasted tomatoes
  • 1 (15 ounce) can cannellini beans, drained and rinsed
  • 1 (15 ounce) can black beans, drained and rinsed
  • 1 (15 ounce) can dark red kidney beans, drained and rinsed
  • salt and pepper to taste
  1. Heat the olive oil in a dutch oven
  2. Add the onion, carrot, and bell pepper and saute until just softened, about 10 minutes
  3. Add the cumin and stir until fragrant, about one minute.
  4. In the same pot, brown the ground beef until no longer pink.
  5. Add the chipotle peppers and adobo sauce, removing the seeds if you prefer less spice.
  6. Puree the tomatoes in a blender and add to the chili mixture.
  7. Stir in the beer.
  8. Mix in the oregano and season with salt and pepper to taste.
  9. Allow to simmer, partly covered, approximately 30 minutes. Stir occasionally.
  10. Remove the lid and stir in the beans. Simmer for 20-30 minutes.
  11. Adjust seasoning and serve with your favorite toppings.
Recipe by With Two Spoons at