This hearty and flavorful one-pot stew and chili mash-up combines the bold flavors of Guinness stew and Cincinnati chili while taking things to the next level with the addition of potato gnocchi and a garnish of freshly shredded cheddar cheese and finely chopped scallions. Packed with spices and a perfect balance of sweetness and heat, this dish is sure to become a new favorite. And, since the gnocchi get even more soft and pillowy as the Guinness Stew Cincinnati Chili with Gnocchi rests overnight in the fridge, this is the perfect meal to make ahead and serve on a busy weeknight.
In my world, any stew or chili recipe, made with stout, is an automatic love. You won’t ever catch me drinking the stuff by choice, however, I’m one hundred percent all-in when it comes to using it for cooking or baking. So, why not use stout to make one new delicious stew and chili mash-up recipe? Now, is this a Guinness stew or is this a Cincinnati chili? After long discussions, a little bit of Google research, and much taste-tasting, B.O.B. Bob and I have decided that this recipe is definitely a little bit of both. I mean, who are these people who get to decide what exactly makes a stew a stew or a chili a chili? Why can’t we be those people? Well, today we are, and we’ve decided that this comforting bowl of heavenly deliciousness is just the right amount of each. We refuse to choose between the two and only give it one label. We look forward to hearing what you think on the matter. Stew, chili, or just the right combination of may I please have some more?
Ingredients:
- 2 Tablespoons Extra-Virgin Olive Oil
- 1 Large Sweet Yellow Onion, Peeled & Finely Diced
- 1 Pound 93% Lean Ground Beef
- 3 Tablespoons Chili Powder
- 1 Tablespoon Light Brown Sugar, Packed
- 1 Tablespoon Unsweetened Cocoa Powder
- 2 Teaspoons Finely Ground Sea Salt
- 1 Teaspoon Ground Cumin
- 1 Teaspoon Ground Cinnamon
- 1 Teaspoon Dried Oregano
- 1/2 Teaspoon Finely Ground Black Pepper
- Pinch of Freshly Grated Nutmeg
- Pinch of Allspice
- Pinch of Ground Cloves
- 1 (14.9-oz.) Can of Guinness or Stout
- 1 (32-oz.) Carton of Low-Sodium Beef Broth or Stock
- 2 Tablespoons Worcestershire Sauce
- 2 Bay Leaves
- 1 (16-oz.) Package Potato Gnocchi
- Freshly Shredded Cheddar Cheese
- Finely Chopped Scallions
Directions:
- Place the olive oil in a large Dutch oven or stockpot, over medium-high heat. When the oil is hot, add the ground beef and onions. Cook for 7 to 9 minutes stirring often, or until the onions are translucent and the ground beef is cooked through.
- Add the chili powder, brown sugar, cocoa powder, salt, cumin, cinnamon, oregano, pepper, nutmeg, allspice, and cloves. Cook for 2 minutes, stirring constantly.
- Add the stout, broth/stock, Worcestershire sauce, and bay leaves. Stir to combine and bring to a boil.
- When the chili/stew comes to a boil, reduce the heat to medium-low, cover, and then simmer for 45 minutes. Stir the chili/stew every 15 minutes.
- Increase the heat to medium-high. Add the potato gnocchi and cook uncovered for 10 minutes, stirring occasionally.
- Remove and discard the bay leaves.
- Allow to rest for 30 minutes.
- Serve topped with freshly shredded cheddar cheese and finely chopped scallions.
Suggestions:
- Measure out all of the chili/stew spices before making this recipe. It will help ensure you don’t accidentally leave anything out or mismeasure any ingredients.
- If you are using Guinness for this recipe, it comes in both bottles and cans. The bottles contain 12-oz. and the cans contain 14.9-oz. I used a can of Guinness in this recipe, however, fewer ounces of stout from a bottle will not harm this recipe.
- This chili/stew is a bit sweet but not overly so. If you prefer to leave out the brown sugar you can, however, I think it adds great flavor to the chili/stew.
- If you prefer spicy chili/stew, you can always add chopped jalapeños to the chili or garnish it with a few slices of jalapeño when serving.
- You can serve this chili/stew right away, however, chili/stew always tastes better a day or two later. I suggest allowing the chili/stew to cool and then refrigerating it for at least a day in an airtight glass container. I suggest glass because chili/stew tends to stain plastic.
- This recipe will yield approximately 4 bowls of chili/stew.
Improvements:
- Cincinnati chili is traditionally served over spaghetti noodles or hot dogs. Feel free to omit the potato gnocchi in this recipe if that’s your thing.
- Replace the ground beef in this recipe with ground turkey, buffalo, or chicken.
- Serve this chili/stew with Buttery Apricot Buttermilk Soda Bread or Irish Cheddar & Dried Cherry Soda Bread.
- Instead of cheddar, use freshly grated mozzarella, gouda, Colby, or Monterey Jack to top this chili/stew.
- CLICK HERE to see all of our other amazing past soup, chili, stew, and chowder recipes.
Ingredients:
- 2 Tablespoons Extra-Virgin Olive Oil
- 1 Large Sweet Yellow Onion, Peeled & Finely Diced
- 1 Pound 93% Lean Ground Beef
- 3 Tablespoons Chili Powder
- 1 Tablespoon Light Brown Sugar, Packed
- 1 Tablespoon Unsweetened Cocoa Powder
- 2 Teaspoons Finely Ground Sea Salt
- 1 Teaspoon Ground Cumin
- 1 Teaspoon Ground Cinnamon
- 1 Teaspoon Dried Oregano
- 1/2 Teaspoon Finely Ground Black Pepper
- Pinch of Freshly Grated Nutmeg
- Pinch of Allspice
- Pinch of Ground Cloves
- 1 (14.9-oz.) Can of Guinness or Stout
- 1 (32-oz.) Carton of Low-Sodium Beef Broth or Stock
- 2 Tablespoons Worcestershire Sauce
- 2 Bay Leaves
- 1 (16-oz.) Package Potato Gnocchi
- Freshly Shredded Cheddar Cheese
- Finely Chopped Scallions
Directions:
- Place the olive oil in a large Dutch oven or stockpot, over medium-high heat. When the oil is hot, add the ground beef and onions. Cook for 7 to 9 minutes stirring often, or until the onions are translucent and the ground beef is cooked through.
- Add the chili powder, brown sugar, cocoa powder, salt, cumin, cinnamon, oregano, pepper, nutmeg, allspice, and cloves. Cook for 2 minutes, stirring constantly.
- Add the stout, broth/stock, Worcestershire sauce, and bay leaves. Stir to combine and bring to a boil.
- When the chili/stew comes to a boil, reduce the heat to medium-low, cover, and then simmer for 45 minutes. Stir the chili/stew every 15 minutes.
- Increase the heat to medium-high. Add the potato gnocchi and cook uncovered for 10 minutes, stirring occasionally.
- Remove and discard the bay leaves.
- Allow to rest for 30 minutes.
- Serve topped with freshly shredded cheddar cheese and finely chopped scallions.
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