Ingredients:

  • 2 tablespoons olive oil (30 ml)
  • 1 large onion, chopped (about 1 1/2 cups)
  • 2 bell peppers (1 red, 1 green), chopped (about 2 cups total)
  • 2 cloves garlic, minced
  • 1 pound ground beef (450g), 80/20 blend recommended
  • 1 pound ground chorizo (450g), spicy or sweet, casing removed
  • 1 teaspoon smoked paprika
  • 1 teaspoon ground cumin
  • 1/2 teaspoon chili powder (adjust to taste for heat level)
  • 1/4 teaspoon cayenne pepper (optional, for extra heat)
  • 1 (28 ounce) can crushed tomatoes (794g)
  • 1 (15 ounce) can tomato sauce (425g)
  • 1 (15 ounce) can kidney beans, drained and rinsed (425g)
  • 1 (15 ounce) can black beans, drained and rinsed (425g)
  • 1 bottle (12 ounce) Irish stout, such as Guinness (355ml)
  • 2 tablespoons red miso paste (30g)
  • 1 tablespoon Worcestershire sauce (15ml)
  • 1 teaspoon soy sauce (5ml)
  • 1 cup beef broth (240ml)
  • Salt and freshly ground black pepper, to taste
  • Shredded cheddar cheese (optional)
  • Sour cream or Greek yogurt (optional)
  • Chopped green onions (optional)
  • Fresh cilantro (optional)
  • Crushed tortilla chips (optional)

Instructions:

  1. Heat olive oil in the pot over medium heat. Add onion and bell peppers and sauté until softened, about 5-7 minutes. Add garlic and cook for another minute until fragrant.
  2. Add ground beef and chorizo to the pot and cook, breaking up the meat with a spoon, until browned. Drain off any excess grease.
  3. Stir in smoked paprika, cumin, chili powder, and cayenne pepper (if using). Cook for 1 minute until fragrant.
  4. Pour in crushed tomatoes, tomato sauce, stout, beef broth, Worcestershire sauce, and soy sauce. Stir well to combine.
  5. Stir in kidney beans, black beans, and miso paste. Make sure the miso paste is fully dissolved.
  6. Bring the chili to a simmer, then reduce heat to low, cover, and simmer for at least 2 hours, stirring occasionally. The longer it simmers, the better the flavours will meld.
  7. Taste and adjust seasoning with salt and pepper as needed. You may need to add more chili powder for heat or a touch of brown sugar if the chili is too acidic.
  8. Ladle chili into bowls and garnish with your favourite toppings.