I recently came across this recipe on goop and decided to give it a go for our office Chili Fest tomorrow (for which I re-named it McChili due to the Guinness). I did a test run on SuperBowl Sunday and it came out delicious — definitely shareworthy.
Here is the recipe, with some modified ingredients/measurements:
1/2 cup olive oil, divided
2 1/2 lbs ground beef
1 teaspoon coarse salt
1/2 teaspoon freshly ground pepper
2 large garlic cloves, minced
1 large yellow onion, finely diced
1 red bell pepper, finely diced
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
2 teaspoons chili powder
1 large can (28 oz) ground tomatoes
1 can chipotle chilis in adobo sauce (I finely chopped these and poured in sauce)
1 can (14 oz) finely diced tomatoes
1 can (14 oz) black beans, rinsed and drained
1 can (14 oz) kidney beans, rinsed and drained
1 pint (16 oz) Guinness
1 pint (16 oz) low-sodium vegetable stock
Heat half of the olive oil over medium-high heat in a large sauté pan. Add the beef, salt and pepper and cook, stirring, until browned, about 15 minutes.
Meanwhile, heat the remaining olive oil over medium-low heat in a heavy soup pot and add the garlic, onion, bell pepper, cumin, coriander and chili powder. Cook the mixture, stirring here and there, for 15 minutes or until softened. Add the beef to the vegetable mixture.
Add the ground tomatoes, the chipotle and adobo, and the Guinness and stock. Bring the mixture to a boil, lower the heat and simmer for half an hour. Add the diced tomato and beans, season with salt and pepper, and let it simmer away for 1 1/2 hours.
Let cool, garnish with shredded Mexican cheese, and ENJOY!