Guinness Chili Food

GUINNESS AND FILET MIGNON CHILI

Steps:

• Heat up ½ cup of the butter in a large sauce pot over medium high heat until very hot.
• Add diced filet and cook until seared and browned around the edges.
• Add ground beef and cook until all of the beef is browned thoroughly.
• Remove the meat and set aside, draining off ¾ of the fat (leave the rest of the fat in the pot).
• Add the diced onions and chile pepper to the pot and cook until soft, about 3 minutes.
• Add the meat back to the pot.
• Add the Guinness and let boil for 1 minute.
• Add the flour and stir constantly for 1 minute.
• Add the crushed tomatoes, tomato paste and the beef stock and stir thoroughly.
• Reduce the heat to a low simmer and add both of the beans, the chili powder, cumin, salt, white pepper and brown sugar.
• Let the chili simmer for 30 minutes, uncovered, stirring occasionally.
• Finish by stirring in ½ cup more of the butter and the shredded cheddar cheese.
• Garnish or serve with any of the following: sour cream, diced red onions and pepper, shredded cheddar cheese, diced tomatoes, fresh chopped cilantro.

GUINNESS SHORT RIB CHILI RECIPE BY TASTY

Steps:

• Cut the short ribs into ½-inch (2.5 cm) pieces. Season with 1 teaspoon salt and ¼ teaspoon pepper.
• Heat the canola oil in a large pot over high heat. Add the short ribs and sear for 2-3 minutes, until a golden brown crust forms.
• Add 1 teaspoon salt, the onion, garlic, paprika, cumin, star anise, and dried harissa. Reduce the heat to medium-high and cook, stirring for 5 minutes, or until the spices are fragrant.
• Add the garlic powder, onion powder, bay leaves, chipotle peppers, and Guinness® Stout. Simmer for 10 minutes, or until the liquid is reduced by half.
• Add the beef broth, reduce the heat to low, and cook uncovered for 45-60 minutes, or until the meat is tender and liquid is reduced by one third.
• Add the tomato paste, increase the heat to medium, and simmer for 10 minutes, or until the chili has thickened.
• Add the black beans, remaining teaspoon of salt, and remaining ¼ teaspoon pepper, and simmer for another 5 minutes until the beans are warmed through.
• Remove the bay leaves and star anise pods, then ladle the chili into 4 bowls. Top with sour cream, red onion, cilantro, and sliced jalapeño. Serve with cold glasses of Guinness® Stout.
• Enjoy!