Four Pepper-Guinness Chili

I have developed this recipe over many years. I am always trying new things to enhance the flavor like adding chocolate, different herbs, beer, wine, etc, This is my Guinness version...it`s very good. 

1 Poblano Chilli
1 Jalapeno Pepper
2 yellow onions
2 celery stalks                                   
1 Green pepper
3 cloves of garlic

1kg of ground beef

¾ can Guinness beer 

1 large can chopped tomato          
1 large can crushed tomato        
1 large can of mixed beans
3/4 c. Beef Stock

1 dried ancho chilli

2 dried Habanero Peppers
2 Bay leaves

Heat up a splash of olive oil in a large soup pot or dutch oven over medium heat.

Diced and sauté onions, celery and garlic until translucent. Add salt & pepper for seasoning.

Dice the Jalapeño, Poblano, and green bell pepper and add them to the onions and celery. Sautee this until soft and cooked through. 

Remove the peppers and onions from the pot and set them aside on a plate. Brown off your ground beef. Make sure to season the beef with salt and pepper. Once the beef is browned, drain off any excess fat and reintroduce the peppers and onions. 

Add the cumin, ancho chili powder, and oregano to the beef and cook for 2 minutes or so to help release some of the flavor. I use approx. 1 tablespoon of each. 

Add the Guinness and cook until it reduces by about half. This will intensify the flavor of the stout. Add the canned tomatoes, tomato paste and beans. (Make sure to rinse the beans in cold water first) Check the amount of liquid. You will have to add some beef stock to the chili to get the right amount of liquid. I added approx. 3/4 - 1 cup to this chili. 

Once wet ingredients have been added, add the dried Habanero peppers, Ancho peppers and bay leaves to the chili. Do not crush them...just sink them into the chili to stew.

The Habaneros will give a nice heat to the chili and the Ancho will add lots of flavor and a beautiful, deep red color. The bay leaf will add some more earthiness.

Simmer for 2-3 hours.  Taste every half hour or so along the way to check the heat. Once the spice level is good for you, fish out the dried peppers and the bay leaves. Try not to break the peppers when you are taking them out. This will release the seeds into the chili. The seeds are where the heat comes from and you may be left with a crazy hot chili. 

Once the heat where you want it and the peppers and bay leaves are removed the chili is done! Enjoy!!