Spicy 3-meat, 3-bean Guinness Chili


Award-winning chili: 1st Place Best Spicy Chili


Serves an army, but freezes well.


  • 2lb tri-tip beef, cubed 
  • 3 bottles Guinness (or other Dark Stout) 
  • 2lb ground sirloin 
  • 2 packages smoked beef sausage, cubed 
  • Two 6oz cans of tomato paste 
  • 1 tablespoon paprika 
  • 4 tablespoons ancho chili pepper 
  • 4 tablespoons chipotle chili pepper 
  • 6 tablespoons ground cumin 
  • ½ tablespoon crushed red pepper 
  • 1 teaspoon pepper, finely ground 
  • 2 Vidalia onions, chopped 
  • Two 28oz cans of tomatoes with green chiles, drained 
  • 2 cans black beans, drained 
  • 2 cans pinto beans, drained 
  • 2 cans kidney beans, drained

Nutritional information

No nutrition information available


  1. Place the cubed tri tip in a large bowl and add 3 bottles dark stout, such as Guinness. Brown 2lb ground sirloin and then add to Guinness/meat mixture. Take two packages of smoked beef sausage and cut into small cubes, add to Guinness/meat mixture. Allow meats to soak for 4 hours in the refrigerator, covered. 
  2. Pour mixture into a stock pot on the stove. Mix the two cans of tomato paste into the Guinness/meat mixture until well blended. Add the spices to the pot to create a thick paste with the meat. Add the remaining ingredients and mix well over medium heat, stirring frequently for about 1-2 hours. Then, transfer to a crock pot and slowly simmer the chili on low for several hours or overnight.