If you’re looking for a festive twist on a comfort food, my one-pot Chili Con Carne has you covered. Ground beef and lamb are braised with spring onions and Guinness for a deep, rich flavor – then finished with homemade shamrock tortilla chips for a hint of Ireland. St. Patrick’s Day Dinner Patrick? Sorted.
Ingredients
- Oil
- Ground beef
- Ground lamb
- Onion
- Leeks
- Salt
- Ground black pepper
- Garlic
- Mild chili powder
- Ground cumin
- Chili flakes
- Tomato paste/tomato puree
- Guinness
- Beef stock/beef broth
- Tomato passa (mashed tomatoes)
- Cooked red beans
- Corn tortillas
Perfect for feeding a crowd, this big pot of Irish-style chili is just what you need for St. Patrick’s Day. Patrick. This is the best dish – prepare it the day before, then reheat. And like many delicious stews, it tastes even better the next day, which is perhaps the best bonus of all.
What is ‘con carne’?
“Carne” in Spanish means meat, and “con” means with. So “chili con carne” literally translates to “chili with meat.”
Types of chili con carne
The flavor of this Irish chili is inspired by my Irish Beef and Guinness Stew, which is more similar to Michigan style chili. In contrast, traditional Texas chili uses large chunks of meat instead of ground beef and contains no tomato product.
The best meat to use
I chose ground beef for this dish because I wanted it to be ‘spoonable’ with my fancy chips, but you can use any chunks of beef or lamb. You need to cook it longer to make the large pieces tender and a slow cooker would be the perfect cooking method in this case.
Irish shamrock tortilla chips
Just look at these adorable shamrock chips! I cut out corn tortilla shapes using two different sized cookie cutters, then fried them at 350°F/177°C until crisp and golden. They add a festive and fun touch to chili – and are very easy to prepare. You can pan fry, grill, or air fry them, and all the instructions are in the recipe.
Guinness
It’s the flavor secret weapon for many stews and casseroles. This adds a great depth of flavor and since this is an Irish chili, it is a must. As well as using it in my Irish Beef and Guinness Stew. I have Guinness Sauce and even use it as a delicious coating for Grilled Ribs.
peas
The choice of nuts is up to you. I love kidney beans in chili, but you can use pinto beans, black beans, or a combination of the three.
The best way to serve chili
This is what I like – hot, topped with grated Irish cheddar (of course!), chopped cilantro, creamy avocado or guacamole, and a handful of shamrock tortilla chips for a festive touch.
You can also serve it with brown or white rice, spoon it over noodles, or pair it with Authentic Irish Colcannon and cornbread. Or just toss it in a bowl filled with plenty of crusty bread to soak up every last bite.
Irish Desserts
Why not treat yourself to my Irish Coffee Milkshake? Coffee ice cream mixed with Irish cream liqueur, topped with whipped cream and chocolate shavings. The fun cake you see below is Chocolate Cake with Baileys Frosting, which is also a fun and delicious Irish themed treat.
A delicious way to use up leftover chili
Leftover chili is even better the next day – and so versatile. If you’re lucky enough to have extras, here are some delicious ways to turn them into something new.
1. Chili Polenta Skillet Pie – My favorite way to rediscover chili! Place in a small cast iron baking dish, top with a layer of creamy polenta, then bake until golden and cooked through. The polenta forms a soft, comforting crust atop the rich chile flavor beneath. It’s comforting, warm, and perfect for individual servings.
2. Stuffed baked potatoes – Split a tender baked potato and fill it with warm chili, sharp cheddar, sour cream, and chives.
3. Nachos – Spread the tortilla chips on a baking sheet, spoon on the chili, add the cheese, bake until melted and bubbly. Finish with jalapeños and guacamole.
4. chili mac – Stir chili into cooked macaroni with a little extra cream and cheese for a super comforting one-pot dinner.
5. Breakfast skillet – Heat the chili in a pan, crack the egg on top, cover, cook until the white is cooked. Serve with toast or tortillas.
6. Hand pies – Fill the puff pastry or pie dough with chili and cheese, cover tightly, then bake until golden. Perfect for game day or lunch boxes.
Storing leftovers
Chilies store beautifully, making them perfect for meal prep.
Allow to cool completely, then transfer to an airtight container with a lid. Store in the refrigerator for up to 4 days. The flavor will continue to develop, and often tastes better the next day.
To freeze, place the cooled chiles in a freezer-safe container or heavy-duty freezer bag. Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
Reheat gently on the stove over medium-low heat, stirring occasionally, or microwave periodically, stirring in between, until cooked through. If it thickens too much, add a little stock or water to thin it out.
Luck of Ireland’s Chili Con Carne
Made with beef, lamb, leeks, Guinness and some old Irish specialties in the form of shamrock tortilla chips.
Portion 6
Calories 511kcal
- 2 tablespoon oil
- 1 pound (453 grams) ground beef
- 1 pound (453 grams) ground lamb
- 1 cup (128 grams) yellow onions, chopped
- 1 cup (82 grams of green onions) chopped into about 1 large part, white and light green only
- 1 teaspoon fine sea salt
- ½ teaspoon ground black pepper
- 2 garlic cloves finely chopped or grated
- 2 tablespoon mild chili powder
- 2 teaspoon ground cumin
- A small pinch of chili flakes You can adjust it to make it spicier
- 1 tablespoon tomato paste
- ¾ cup (180 ml Guinness), optionally replace with more beef stock
- 1 cup (236 ml) beef stock
- 14 ounce (410 gram) can of pureed tomatoes/or pureed tomatoes
- 14 ounce (410 grams) cooked red beans, drain and rinse
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Into a large skillet add oil over medium-high heat. When it’s hot, add the beef and lamb, cook breaking it up until almost all browned. Add onions, spring onions, salt and pepper, cook until onions are soft.
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Add garlic, chili powder, cumin and chili flakes, stir until the spices are toasted. Add tomato paste and stir until combined.
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Add the Guinness to deglaze and cook for a few minutes until reduced, stirring occasionally. Add beef stock and blend. Bring to a boil and cook uncovered for 1 hour, stirring occasionally.
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After 1 hour and thickened, add the red beans, test the seasoning. Serve with your favorite toppings
Portion: 1 | Calories: 511kcal | Carbohydrate: 29G | Proteins: 48G | Fat: 34G | Saturated fat: 12G | Polyunsaturated fats: 18G | Trans Fat: 1G | Cholesterol: 141mg | Sodium: 664mg | Fiber: 7G | Sugar: 6G
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