This recipe was a real experiment and it was amazing how the flavor of the sauce changed the longer it was allowed to simmer. If possible, hold off adjusting the amount of salt until the last 30 minutes of cooking time. Just one teaspoon of salt at the end was the only seasoning needed.
This chili does need a little extra time to simmer, but it is well worth the wait. We served this chili on top of whole wheat linguine noodles, with a sprinkle of sharp cheddar cheese and fresh minced red onion. A simple bowl of deep, dark chili with the unmistakable flavor of Guinness. Cheers!
Happy St. Patrick's Day!!
2 lbs Beef Chuck, trimmed and cut into 1/2-inch cubes
3 TB Olive Oil, divided
2 tsp Kosher Salt
1/2 tsp Ground Black Pepper
1/2 tsp Chili Powder
1/2 tsp Cumin
1 small Onion, diced
1 TB Minced Garlic
14 oz can Crushed Tomatoes
1/2 cup Water
1 tsp Sugar
1 bottle Guinness
1 oz Unsweetened Chocolate, chopped
1 tsp Kosher Salt, if needed
In a large Ziploc bag, combine 2 tablespoons of olive oil, salt, pepper, chili powder and cumin. Push the mixture around to blend, then add the beef to the bag. Marinate in the refrigerator for 4 hours.
Heat remaining 1 tablespoon olive oil in a large pot over medium-high heat. Brown the beef in the oil for 5 minutes while stirring, then add the onion and garlic to the pot, stir and cook 5 minutes longer. Add the tomatoes, water, sugar and Guinness to the pot, bring to a simmer and add the chocolate, stirring until melted.
Reduce heat to low and simmer for 2-1/2 hours, then adjust the seasonings as needed. Add an additional 1 teaspoon of kosher salt, or a pinch of chili powder for more spice, if desired. Serve with a sprinkle of sharp cheddar cheese and minced red onion and a cold bottle of Guinness.