Guinness Smoked Chili


    • 2 to 2-1/2 pounds cubed chuck roast, beef brisket or stew beef

    • Salt & Pepper

    • 2 Yellow onions - chopped

    • 1 Red bell pepper - chopped

    • 6 Cloves garlic - finely minced

    • 2 Tbs cooking oil

    • 1 Tbs ground cumin

    • 1/4 Cup chili powder

    • 1/4 Cup Guinness

    • 1 28-oz can diced tomatoes - drained and topped off with Guinness beer

    • 1 28-oz can tomato sauce

    • 2 15-oz cans dark red kidney beans - drained and rinsed

    • Salt to taste (about two teaspoons)


    • Preheat your grill to 225-ish and add chunks of your favorite smoking wood

    • Cut your chuck roast or beef brisket into cubes (whatever size suits you best). Place them in a shallow pan and season them liberally with your favorite beef bbq seasoning rub. Place the pan on the grill and let the meat smoke for 90 minutes.

    • In a dutch oven, add the cooking oil, onions, red bell pepper and saute for 6 to 7 minutes. Add the garlic and saute for another couple minutes. Then add the cumin and chili powder and stir until mixed in. Finally add the 1/4 cup of beer and sautee for another minute.

    • Next add the tomatoes / beer, tomato sauce, beans and the smoked meat to the dutch oven and mix well. Return the dutch oven to the grill, uncovered. Raise the grill temperature to 250-275 degrees and cook uncovered for 90 minutes, stirring every 30 minutes. Add salt to taste during this stage of the cook (~2 tsp).

    • Put the lid on the dutch oven and simmer for another 90 minutes.

    • Remove from the grill and let cool for 10-15 minutes. Serve and garnish with shredded cheddar cheese and chopped green onions


    • Instead of just red kidney beans, you can use a can of red and white

    • If 1/4 cup of Chili powder is too much, dial it back to 3 Tbs and put in a dash of cayenne

    • For a little more heat you can add a jalapeno

John Setzler