You guys. I’m totally crushing on this Stout Beer Chili.
It’s a thick, hearty and flavorful beer chili made with Clown Shoes Chocolate Sombrero Stout. The imperial stout has bold chocolate flavor as well as hints of vanilla, cinnamon and ancho chili pepper. Coupled with the beef and chili spices, this stout lends complex flavors to my stout beer chili.
A couple weeks ago a cold front passed through Florida. As a result, we had like two days of perfectly cool weather. It’s the kind of weather that prompts Floridians to break out the sweaters, jackets, jeans and yes, even beanie hats. Trust me, it wasn’t that cold outside but we will grasp at whatever we can get. Additionally, the cool weather means it’s the beginning of chili season. A stroll through the grocery store and a glance at the contents of wandering grocery carts will confirm this. CHILI INGREDIENTS!
My stout beer chili is a perfect match for cooler weather.
If you can’t find Chocolate Sombrero Stout, you can use another stout or porter in place. Here are a few that will work well:
- Rogue Chocolate Stout
- Sierra Nevada Stout
- Founders Porter
- Guinness Stout
- Kona Pipeline Porter
If you don’t cook with or drink alcohol, I suggest trying one of these chili recipes:
- Easy Paleo Chili
- Hearty No Bean Chili
- Easy Vegan Lentil Chili (great for vegetarians and vegans!)
- Smoky Vegan Quinoa Chili (another great one for vegetarians and vegans!)
- Crockpot Turkey Chili
- Turkey and Butternut Squash Chili
After your chili is ready to devour, you can top it with your favorite toppings. My favs are shredded cheddar, sour cream, sliced jalapenos and cilantro. What are your favorite chili toppings? Let me know in a comment below!
Stout Beer Chili (made with Clown Shoes Chocolate Sombrero stout)
- 1 tbsp olive oil - extra virgin or extra light tasting works
- 1.25 lb of ground beef or ground bison
- 2 small onions, chopped
- 2 jalapenos, chopped
- Chili Seasoning (see recipe below)
- 1 C Stout beer
- 1 8oz can tomato sauce
- 1 14.5 oz can diced tomatoes
- 1 6oz can tomato paste
- ½ C beef broth
- 1 15 oz can white chili beans (not drained)
- 1 15 oz can pinto beans, drained and rinsed
- 2 tbsp chili powder
- 1 tsp ground cumin
- 1 tsp paprika
- ½ tsp garlic powder
- ¼ tsp cayenne pepper
- 2 tsp brown sugar
- ½ tsp salt
- ½ tsp ground black pepper
- ¼ tsp oregano
- In a large pot, heat the olive oil over medium high heat. Add the Beef or Bison, jalapeno and onion. Cook until the meat is browned, 7-10 minutes.
- Meanwhile, make the chili seasoning. Whisk together all chili seasoning ingredients.
- After the meat is browned, add the chili spices. Mix well and and cook for 1 minute to toast the spices.
- Add the beer, tomato sauce, diced tomatoes, tomato paste, beef broth and beans to the pot. Stir to combine everything.
- Reduce heat and simmer uncovered for 1 hour.
- Taste the chili and add salt to taste.