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When we’re in the thick of winter, there is nothing more satisfying and soul-warming than a big bowl of chili! Give me the option to cook it in the slow cooker and you’re got a dish after my own heart. This Irish Chili combines the smoky flavor of traditional chili with dark Irish beer to give it a heft that deepens the flavor. You’ll definitely want to add this recipe for Slow Cooker Irish Chili to your monthly meal plan.

Start by browning the ground beef in a skillet. Then, transfer the meat, any pan dripping and ALL other ingredients to your slow cooker. Set it on Low and slow cook for 6-8 hours. That’s it!

The Irish beer add a richness and bitter notes that are mellowed during the cooking process. You won’t taste beer when it’s done. You’ll taste a rich chili packed with smoky flavor.

If you’re worried about the darker beer, feel free to use a neutral lager. Speaking as someone who can’t drink any stouts or porters, I promise this chili is delicious and the beer flavor doesn’t stick out on it’s own at all.

Freezer Meal Options

You have a couple of options when it comes to prepping this chili ahead of time. My recommendation is to cook the recipe and then freeze it. I love these freezer containers because they hold the perfect amount for 4-6 servings. I like going through route because I can cook a double batch of this recipe, eat it for dinner, save a little for lunches and freeze the rest for a future meal.

Simply let the chili cool completely. Portion into these freezer containers and freeze. When you’re ready to reheat, I like to stick the container in the fridge the night before to let it thaw a little. Then, you can either reheat it in the microwave (don’t forget to vent the lid), or pour into a saucepan and warm over medium heat until heated through.

You can also toss all the uncooked ingredients, except the beer, in a gallon-size freezer bag. Put the meat in last so that it is on the top of your freezer bag. Seal and freeze. When you’re ready to cook, thaw in your fridge overnight before dumping the whole freezer bag in your slow cooker. Now you can add the beer. Cover and cook on Low for 8-10 hours. You will need to break up the meat once it’s cooked and then stir to incorporate everything. Two options for easy, freezer meal Irish Chili.

Slow Cooker Irish Chili Recipe

Yield: 6 servings

Slow Cooker Irish Chili

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This Irish Chili has Guinness beer along with tons of smoky spices for a full-flavor chili. Bonus: it cooks in the slow cooker for hand's off cooking and freezes beautifully for a fantastic freezer meal.

Prep Time 15 minutes

Cook Time 10 minutes

Additional Time 6 hours

Total Time 6 hours 25 minutes

Ingredients

• 1 Tbsp. Olive Oil
• 1 lb. Ground Beef
• 1 tsp. Salt
• 1/2 tsp. Pepper
• 1 cup chopped Celery
• 1 cup chopped Onion, white or yellow
• 2 Bell Peppers (any color), chopped
• 2 tsp. Garlic Powder
• 1/2 tsp. Ground Cinnamon
• 1/2 tsp. Dried Oregano
• 3 Tbsp. Chili Powder
• 1/4 tsp. Cayenne Pepper
• 2 tsp. Ground Cumin
• 1 14 oz can Pinto Beans, drained
• 1 14 oz can Black Beans, drained
• 1 28 oz can Crushed Tomatoes
• 16 oz dark Irish beer (Guinness, or beef stock if prefer not to use beer)

Instructions

1. Heat olive oil in skillet over medium heat. Add ground beef, salt and pepper. Brown the ground beef, breaking up pieces as much as possible.
2. Add meat, including pan drippings, to slow cooker.
3. Add all remaining ingredients to slow cooker. Stir to combine.
4. Cook on Low for 6-8 hours.
5. Serve. Garnish with sour cream, shredded cheese or green onions if desired.

Notes

To Freeze: Allow chili to cool completely. Portion into 1 cup servings for single portions or a large container for family portion. Seal and freeze. To reheat: For single portions, vent lid and reheat in microwave 2-2 1/2 minutes. For larger containers, thaw in fridge overnight. Reheat in microwave for 4-5 minutes or in a saucepan over medium heat until heated through.

Instant Pot Instructions: Press "Saute" button. Add olive oil. When screen says "Hot," add ground beef, salt and pepper. Saute ground beef until mostly cooked. Add all remaining ingredients. Stir to combine. Cover with lid and seal. Cook on High Pressure for 20 minutes. Allow pressure to release naturally for 10 minutes, then release pressure.

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Nutrition Information:

Yield:

6

Serving Size:

1
Amount Per Serving: Calories: 467Total Fat: 17gSaturated Fat: 6gTrans Fat: 1gUnsaturated Fat: 9gCholesterol: 67mgSodium: 1278mgCarbohydrates: 44gFiber: 13gSugar: 10gProtein: 32g

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