Ingredients8 h 55 m servings 511 cals
- In a large soup pot over medium heat, cook and stir the ground chuck and ground pork until the meat is browned, about 15 minutes, breaking the meat into crumbles as it cooks. Drain off the excess grease, reserving about 1/2 cup of drippings, and cook and stir the onion and garlic until they begin to brown, about 10 minutes.
- Stir in the stout beer, tomato paste, water, beef stock, chili powder, cumin, Mexican oregano, smoked paprika, coriander seed, cocoa powder, chipotle-flavored hot sauce, cornmeal, and flour until thoroughly combined, and bring to a boil. Reduce heat to low, and simmer, stirring occasionally, for 8 hours.
Per Serving: 511 calories; 31.5 g fat; 15.8 g carbohydrates; 41.7 g protein; 149 mg cholesterol; 477 mg sodium. Full nutrition
ReviewsRead all reviews 5
This is a great chili! Complex and hearty flavors that work very well together. Not spicy and not sweet just rich and smoky. I added a can of corn, a can of red kidney beans and four tablespoo...
This is one of the better chili recipes I have come across and I will definitely make it again. I would have given it five stars had I not tweaked the recipe somewhat. I left out the cocoa pow...
This is really awesome chili! I was missing some ingredients but still turned out great. I made this on the day of the Emmy awards and there wasn't anything left. Thanks Award winning :D
Is there anything that Guinness doesn't make better? Adding it to chili is just wonderful. This has a really nice "dark" flavor that I'm a fan of. I added some corn and kidney beans to this, and...