James Joyce, Ulysses
Ingredients:
Chili:
1 vidalia onion, chopped
3 tbsp olive oil
2 tbsp ground cumin
1 tbsp dried oregano
1 tsp each sea salt and cracked black pepper
2 lb lean ground beef
2 tbsp smoked paprika
2 tbsp chili powder
4 tbsp malt vinegar
6 tbsp tomato paste
2 14 oz cans of diced plum tomatoes
1 19 oz can black beans
1 can Guinness®
2 cups sliced cremini mushrooms
For Serving:
Steamed basmati rice
1/2 cup sour cream
1 cup grated aged cheddar
Directions:
- Heat olive oil in a large heavy saucepan or casserole dish. Add onion and sauté until softened. Add cumin, oregano, sea salt and pepper and stir for 1 to 2 minutes. Add ground beef and break apart with wooden spoon. Continue to cook until beef is browned all over.
- Meanwhile, in a small bowl mix together malt vinegar, paprika and chili powder to make a paste. Stir into beef until well combined, about 1 minute. Stir in tomato paste, diced tomatoes, beans and can of Guinness®. Add mushrooms if using and bring to a boil. Reduce heat to medium low and allow chili to simmer for 1.5 to 2 hours, stirring often. Add more Guinness® or water if necessary.
- Spoon rice into the bottom of bowls, top with chili and serve with dollops of sour cream and lots of grated cheddar and sliced green onions.
http://recipegeek.com/recipes-menus/dinners-lunch/recipe-guinness-black-bean-chili
I do something similar but without the malt vinegar (not sure what that's adding).