Sure. Honestly, the recipe is a little different every time I make it.
The basic concept is to use Guinness whenever you would normally use water.
- Soak dry beans (I use black beans) in Guinness overnight
- Let beef sit in the fridge in a marinade of Guinness and powdered chili mix (or cumin) overnight
- Add Guinness to the chili pot for reducing instead of water.
One thing that I think is important is to use a combination of cut up chunks of stew beef and ground beef instead of ground beef only.
After that, just use your imagination:
- an assortment of fresh peppers (*a habenero or two, and several jalapenos, sweet Italians, etc)
- a good dose of chili mix (I like Carroll Shelby's mix) or LOTS of cumin
- cinnamon (a flavor that I personally like)
- salt and pepper to taste
*Careful with the habeneros. Don't rub your eyes while chopping them. Some people even advise wearing rubber gloves while handling.
Serve with tortilla chips, shredded cheddar, and a Guinness (of course).