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Chipotle and Stout Chili

Chipotle and Stout Chili

A hearty chili with a bit of bite!
Course Chili
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings 6 -8 servings
Author Holly (adapted from Ellie Krueger)


  • 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
  • 1/2 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.