Guinness Beer Chili w/ Steak & Beans Crockpot Recipe

The fragrance of my Guinness beer chili cooking all day in the slow cooker is absolutely amazing. It's one of those meals that warms the kitchen, and with the aroma hanging around all day, it really gets everyone hungry for dinner.

Beefy Chuck Steak Guinness Chili with Beans is the Perfect One-Pot Meal

It has soft pieces of beef, rich tomato flavors, full body from the Guinness, and a hint of toasty spiciness from a little cinnamon.

Adding Guinness (or your favorite dark beer) to the chiles and chili powder makes the chili less spicy than you might expect, but keeps the flavor. The combination of the Irish Guinness and the southwestern peppers makes the chili bold yet balanced. The combo is great for game days, family dinners, or relaxing weekends.

One thing I like about this chili is that it's easy to make ahead of time. A serving has roughly 42 grams of protein, is rather clean, has a lot of fiber (from the beans), micronutrients (from the peppers), and is very filling. This recipe makes a delicious lunch or three!

This recipe is a terrific base for your favorite add-ins and customizations, whether you like your chili plain or with a lot of toppings and twists. Let's look at what makes this recipe so great, what makes it different, and how you can even make it your own.

Why This Steak Guinness Chili Works So Well

This chili is not your basic ground beef chili. We're using beef chuck steak instead.

Chuck comes from the cow's shoulder, which is a working muscle that gets better when it's cooked slowly. Slow cooking breaks down connective tissue and makes the beef soft and tasty. That prolonged simmer in the Crock Pot makes a chili that's rich and filling without being oily.

A key component is Guinness (a stout), to add flavor and tone down the potential heat from the spices and peppers. We'll talk more about that in a minute.

The cinnamon makes a warm, somewhat sweet spice mix that keeps this chili intriguing without making it too strong. Cinnamon will add somewhat of a "secret" flavor to your chili.

Why Guinness Works So Well in Chili

Guinness beer is a renowned Irish Stout. Guinness is known for its rich, dark hue, smooth, well-balanced flavor, and creamy head. Compared to many stouts, Guinness has a low bitterness and a modest alcohol content. It is made with roasted barley and has notes of coffee, cocoa, and lightly toasted grain. Its body is dry and clean, and despite its rich appearance, it is neither heavy nor sweet, making it incredibly versatile in cooking.

Guinness works so well in stews and chili because of this balance. The dish's color is deepened and savory flavors are enhanced by the roasted malts as it simmers. Subtle notes of coffee and chocolate add complexity without coming across as "beery." The carbonation cooks off, leaving behind a rounded, slightly sweet backbone that goes well with beef, and the natural bitterness helps balance the acidity from tomatoes and mellow spicy heat. The end result is a stew or chili that, despite not spending the entire day on the stove, tastes more cohesive, rich, and slow-cooked.

Using Guinness does more than just enhance flavor. The roasted malt notes in stout add a soft sweetness and richness that go well with the chili spices without making them taste bitter. The carbonation also helps interact with the fat in the beef, creating a smoother feel in the finished chili. 

Perhaps most importantly for many chili lovers: the beer mellows the heat from the jalapeños and chili powder. The dark malt flavors tone down the harsh spice notes, making this chili easy to eat even for people who don't like spicy food. 

Guinness comes in a variety of options. Normal stout, Extra Stout, Guinness Draught (the most popular), and even Guinness 0 (a non-alcoholic version). You can use any of these.

Key Ingredients for Guinness Chili with Steak

Here’s what goes into this rich, comforting chili:

• Cut the beef chuck steak into 1-inch pieces. For this recipe, I use 1.5 pounds of chuck steak, but that's because I was able to get two packages that each weighed about .75 pounds. You can use between 1.5 and 2 pounds.

• Poblano or Anaheim peppers, which is a mild heat. My grocery store always carries poblano, so that's what I usually use. You can, however, use Anaheim if you like. The flavors and spices are extremely similar.

• Jalapeños - adjust for spice tolerance. I use two in the recipe – finely diced. You can also use jalepeno as a topping.

• Garlic and yellow onion are classic aromatics.

• Kidney beans. Pinto beans would work well also. I don't recommend black beans since they can turn very soft and mushy after being in the slow cooker for a long time.

• Fire-roasted tomatoes and tomato paste make a smoky tomato base.

• Beer and beef stock add depth and body (Guinness is a key part of this).
  You can opt to use Guinness (a stout), Guinness Extra Stout, or Guinness Draught. Need non-alcoholic beer? Guinness has you covered with Guinness 0.

• Cumin, chili powder, paprika, and oregano are all common chili spices.

• Salt to taste

• Just a little bit of cinnamon for warmth and depth

What the Cinnamon Really Brings

You might be surprised to see cinnamon in your chili, but trust me, it's a tasty and subtle addition. A little cinnamon is like a pinch of brown sugar in that it doesn't make the dish sweet, but it does provide depth, warmth, and a touch of complexity to the spice profile. The warm, woody smell of cinnamon goes well with the savory chili powder, the earthy cumin, and the smokiness of the chili peppers and beer.

This technique has roots in many traditional stews and chilies - even Mexican mole incorporates cinnamon and chocolate for richness - and in this beef chili, it rounds out the edges of all that robust flavor.

Alternatives to Beef Chuck Steak

Don't worry if you don't have chuck meat on hand; this chili is flexible.

Just remember that slow cooking is best for harder kinds of meat, like chuck or shoulder, because it breaks down the collagen and makes the meat soft. Leaner cuts cook faster and can dry out, so make sure to change the cooking time.

• Chuck roast or stew meat are wonderful replacements because they have the same marbling and connective tissue.

• Round steak or sirloin steak is leaner, but it's still good if you cook it slowly and at a low temperature (like in the Crock Pot).

• Ground beef (85/15) isn't as rich, and it changes the texture of the chili, but it works in a pinch. Same as with the steak, make sure to pre-cook it before you dump it in the Crock Pot. Otherwise, you'll probably have one giant meatball on your hands!

• Pork shoulder is a nice twist if you want to go more Mexican-style (it's like a carne adovada base without the chile sauce).

Add-ins and Optional Vegetables

While the basic recipe keeps veggies simple (onion, poblano/Anaheim, jalapeño), this chili is a great canvas for extra vegetables:

• Bell peppers (red, yellow, and orange) give color, sweetness, and extra nutrients.

• Carrots, diced for texture and a sense of natural sweetness

• Celery - subtle aromatics that deepen flavor

• Corn - sweetness and color that stand out

• Chipotle in adobo for a different kind of smoky heat

Just cut them up so that they are about the same size as the other vegetables. This will help them cook evenly in the slow cooker.

Toppings and Serving Ideas

Not only is the chili beautiful in the pot, but also how you serve it. Here are some ideas for toppings and sides that people like:

• Cheddar or Monterey Jack cheese — melty goodness
• Sour cream or Greek yogurt — cool tang against the spices
• Avocado or guacamole — creamy, buttery balance
• Green onions, diced red onion, or cilantro — bright freshness
• Pickled jalapeños — extra zip
• Lime wedges — brightness to cut richness
• Tortilla chips or strips — crunchy texture
• Cornbread or buttermilk biscuits — perfect for soaking up broth

A chili bar can be a favorite at parties. Just put out bowls of toppings and let everyone make their own bowl the way they want it.

More Chili Recipes

• Chicken Chili Enchilada Soup
• Classic Slow Cooker Chili
• Paleo Whole30 Chili (from our friends at The Movement Menu)
• Alton Brown's Copycat Crockpot Chili

Steps for Slow Cooking (Easy!)

This is a simple way to make this chili:

Start with 1. Get your ingredients ready: Cut up the beef and vegetables and set aside.

2. Mix the seasonings in a small bowl and set aside.

3. Sear the steak: To add flavor, quickly sear the beef in a hot skillet with a little oil. This step is not necessary, but it is worth it.

4. Add the beef, peppers & onions, half the spice mixture in layers (see pics below).

5. Add the beans, tomatoes (drain cans of liquid before adding to crock pot), and garlic.

6. Add liquids: Pour in the beer and beef stock.

7. Add the remaining spices: Sprinkle the cumin, chili powder, paprika, oregano, cinnamon, and salt on top and mix well.

Cook: Cover and cook on low for 4 to 6 hours, or until the meat is fork-tender and the flavors mix well.

Tips for Best Results

• Adjust heat based on your spice tolerance — use more or fewer jalapeños or add more chili powder for a spicier heat.

• Beans vs. no beans - If you want a Texas-style chili (no beans), simply omit them and add extra vegetables or meat.

• Thicker chili - If your chili is too brothy, remove the lid for the last hour or stir in a tablespoon of cornmeal and stir.
  
  NOTE: The chili does have a bit of liquid to it when done in the crock pot. If you want less broth in the bowl, just use a slotted spoon to serve. I recommend saving any leftovers IN the broth - that'll make the next serving nice an juicy!

• Make it ahead - Chili often tastes even better the next day after the flavors have had extra time to marry.`

There you go: a warm, hearty chili that is perfect for weeknight dinners, parties, and get-togethers in the fall. With a few simple changes and toppings, this dish may be made to suit everyone's tastes. Happy cooking!