This Chipotle Stout Chili is bold, beefy, and layered with flavor — a rich, dark chili that’s slow-simmered with stout beer, chipotle peppers, and just the right blend of spices.
It’s thick, hearty, and not for the faint of flavor.

Whether you top it with cheddar, sour cream, or just a spoon and some tortilla chips, this chili delivers smoky heat and malty depth in every bite.

Ingredients

• 2 tbsp olive oil
• 1½ lbs ground beef (or use a mix of beef and chorizo for extra punch)
• 1 large onion, diced
• 4 cloves garlic, minced
• 2 chipotle peppers in adobo sauce, minced
• 1 tbsp adobo sauce (from the chipotle can)
• 2 tbsp tomato paste
• 1 tbsp chili powder
• 2 tsp ground cumin
• 1 tsp smoked paprika
• 1 tsp oregano
• 12 oz stout beer (dry Irish stout, chocolate stout, or milk stout)
• 1 (28 oz) can crushed tomatoes
• 1 (15 oz) can black beans, drained and rinsed
• 1 (15 oz) can kidney beans, drained and rinsed
• Salt and black pepper to taste
• Optional: ½ tsp cayenne for more fire

Instructions

Step 1: Brown the Meat

• Heat olive oil in a large Dutch oven over medium-high heat.
• Add ground beef and cook until browned, breaking it up as it cooks — about 7–8 minutes.
• Drain excess fat if needed.

Step 2: Sauté the Aromatics

Add onion and cook until softened, about 5 minutes.

Stir in garlic, chipotles, and adobo sauce. Cook another minute until fragrant.

Step 3: Add Spices & Tomato Paste

Stir in tomato paste, chili powder, cumin, paprika, and oregano.

Toast the spices for 1–2 minutes to bloom the flavor.

Step 4: Deglaze with Stout

Pour in the stout beer and scrape the bottom of the pot to release all that flavor.

Simmer for 3–5 minutes to cook off the alcohol slightly.

Step 5: Add Tomatoes & Beans

Stir in crushed tomatoes, black beans, and kidney beans.

Season with salt and pepper. Bring to a simmer, reduce heat to low, and cover.

Simmer for 45–60 minutes, stirring occasionally. Uncover in the last 15 minutes if you want it thicker.

Serving Ideas

• Toppings:
  • Shredded cheddar
  • Sour cream or crema
  • Sliced jalapeños
  • Green onions or cilantro
  • Crushed tortilla chips or cornbread
• Serve With:
  • Cornbread, baked potatoes, or rice
  • A pint of the same stout used in the chili
  • Grilled sausages or beer brats on the side

Beer Pairing

• Use in chili: Dry Irish stout, chocolate stout, milk stout
• Serve with: Brown ale, porter, or smoked lager

Avoid overly bitter IPAs — they’ll clash with the chili’s deep, smoky profile.

Final Thoughts

Chipotle Stout Chili is what happens when bold spice meets dark beer magic.
It’s rich, slow-cooked, and just spicy enough to warm you up without blowing out your taste buds.

Perfect for when you want a chili that actually tastes like something, this one’s ready for your next cook-off, tailgate, or cold Sunday night.

Cheers to beer in the pot and in your glass! 🌶️🍺🔥

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