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Chili the Irish-American way

Irish Chili
Kimberley O'Dea

According to Irish-American traditions, the Irish stew is an inexpensive concoction, made from readily-available ingredients. This favorite warm and hearty dish served families on very cold winter days. In the same way, on the other side of the Atlantic Ocean, the creation of chili was inspired by the ingredients found in large quantity locally. Today, both recipes have undergone numerous transformations while continuing to be representative of their respective cultures. Each has become well-known and enjoyed around the world. This chili recipe takes on the Irish characteristics with the addition of Guinness Stout.


1 small onion, chopped

1 pound ground lamb and/or lean ground beef

2 Tbsp. Worcestershire sauce

1 (12 ounce) bottle Guinness Extra Stout

4 Tbsp. chili powder

2 Tbsp. cumin

1 Tbsp.. coriander

1 Tsp. cayenne

1 Tsp. oregano

1 each red, yellow, orange, peppers, seeded and diced

2 green peppers, seeded and diced

2 fresh jalapenos, seeded and diced

1 can black beans (undrained)

1 (15 ounce) can dark red kidney beans (undrained)

1 (15.5 ounce) can diced tomatoes (undrained)

1/2 Tsp. garlic powder

1 Tbsp. brown sugar

1/2 Tbsp. cocoa powder

Salt and pepper to taste


1. Sauté onions with a few dashes of salt and ground pepper over medium heat in a small amount of cooking spray until they begin to soften. Add spices and stir well.

2. Add ground meat and Worcestershire sauce, and turn the heat to high and brown.

3. Add remaining ingredients and bring to a boil, stirring frequently.

4. Boil for 10 to 15 minutes; then reduce heat to medium and simmer for 45 minutes to an hour (or until the chili reaches the desired consistency).

5. Add salt and pepper if necessary.

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