Roasted Green Pepper Chili

There’s something about a hearty bowl of chili that resonates with so many. Spice, acidity, sweet and savory. The combinations possible in a great pot of chili are seemingly endless. I have had so many memories created over a bowl of chili. Cook this one next time you have a craving, I’m sure you will too. Customize this with some of your favorite veggies and season as you’d like, make it your own!



Roasted Pepper Stout Chili

Yield: About 3 quarts


  •  1lb Ground beef (80/20)
  •  ½ large red onion- diced
  •  1 ½ cup Celery- Diced
  •  3 tbsp Tomato Paste
  •  1 pint Guinness
  •  29 oz can tomato Sauce
  •  28 oz Crushed tomatoes
  •  2 large Poblano- roasted and deseeded
  •  1 anaheim pepper- roasted and deseeded
  •  1-2 Medium size Jalepenos- roasted and diced
  •  2-3 tbsp Minced Garlic
  •  10 fl. oz Beef Broth
  •  14oz Fire Roasted Tomatoes- Optional
  •  Kosher Salt- to taste
  •  Black pepper- to taste
  •  Ground Cumin- To taste
  •  Dried oregano- To taste
  •  Chili Powder- To Taste
  •  Smoked Paprika- 1 tbsp
  •  Onion Powder-To Taste
  •  Garlic Powder-To Taste


  1.  Season the ground beef with kosher salt, black pepper, smoked paprika,1/2 tbsp Oregano, 1 tbsp Chili Powder, 1 tbsp of onion and garlic powder and ½ tbsp Cumin(you can add more seasonings to the chili while it simmers)
  2.  In a pot over medium high heat, cook the beef, once its browned, add the onion, garlic and saute for 3-5 minutes or until browned.
  3.  Add the diced chilis and mix.
  4.  Add the tomato paste and mix, cook for another 2 minutes.
  5.  Add the celery, Guinness, beef broth and tomato products. Reduce to medium heat and simmer for around 2 hours, adjust seasonings as you like.
  6.  Serve with your favorite cheese, sour cream, fresh green onion and cornbread!

Note: if the chili is too acidic, add a bit of brown sugar, it will help balance the flavors.

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