Blackstrap Stout Chili
Bold, hearty, and brimming with rich, complex flavors, Blackstrap Stout Chili is an irresistible twist on your classic comfort dish. This recipe combines tender ground beef and pork with a medley of beans, smoky spices, and the unexpected sweetness of blackstrap molasses, all expertly balanced by a generous splash of dark stout beer. The result? A deeply savory chili with notes of caramelized richness and a subtle kick of heat. Perfect for chilly evenings or game-day gatherings, this one-pot wonder simmers to perfection, allowing the flavors to meld beautifully. Serve it with toppings like shredded cheddar, sour cream, and fresh cilantro for a crowd-pleasing meal that’s as comforting as it is flavorful. Whether you're a chili connoisseur or simply looking for a unique recipe to warm the soul, this dish is a must-try!
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Recipe Information
Ingredients
- 2 tablespoons Olive oil
- 1 pound Ground beef (80/20 blend is ideal)
- 1 pound Ground pork
- 1 large Yellow onion, diced
- 4 cloves Garlic cloves, minced
- 1 large Bell pepper, diced (red or green)
- 2 tablespoons Tomato paste
- 12 fluid ounces Dark stout beer
- 2 tablespoons Blackstrap molasses
- 28 ounces Canned diced tomatoes (with juices)
- 15 ounces Canned kidney beans, drained and rinsed
- 15 ounces Canned black beans, drained and rinsed
- 2 tablespoons Chili powder
- 2 teaspoons Ground cumin
- 1 teaspoon Smoked paprika
- 0.5 teaspoon Ground cinnamon
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 0.25 teaspoon Cayenne pepper (optional, for heat)
- 2 tablespoons Fresh cilantro, chopped (optional, for garnish)
- 1 cup Shredded cheddar cheese (optional, for serving)
- 0.5 cup Sour cream (optional, for serving)
Instructions
Heat the olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat.
Add the ground beef and ground pork. Cook, breaking apart with a wooden spoon, until browned and fully cooked, about 6-8 minutes. Drain excess fat if necessary.
Add the diced onion, garlic, and bell pepper to the pot. Cook until the vegetables soften, about 5 minutes.
Stir in the tomato paste and cook for an additional 2 minutes to caramelize and deepen the flavor.
Pour in the stout beer and blackstrap molasses. Stir well, scraping up any browned bits from the bottom of the pot.
Add the canned diced tomatoes (with their juices), kidney beans, and black beans. Stir to combine.
Sprinkle in the chili powder, ground cumin, smoked paprika, ground cinnamon, salt, black pepper, and cayenne pepper (if using). Mix thoroughly.
Reduce the heat to low, cover the pot, and simmer for 1 hour, stirring occasionally to prevent sticking.
Taste and adjust seasoning as needed. Add more spices, salt, or molasses to balance flavors.
Serve hot, garnished with chopped cilantro, shredded cheddar cheese, and a dollop of sour cream if desired.
Nutrition Facts
Calories |
791 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.5 g | 58% | |
| Saturated Fat | 18.5 g | 92% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 137 mg | 46% | |
| Sodium | 1040 mg | 45% | |
| Total Carbohydrate | 48.6 g | 18% | |
| Dietary Fiber | 11.7 g | 42% | |
| Total Sugars | 13.5 g | ||
| Protein | 42.4 g | 85% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 290 mg | 22% | |
| Iron | 6.8 mg | 38% | |
| Potassium | 1343 mg | 29% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
