If you’re looking for a festive twist on comfort food, my one-pan Chili Con Carne delivers. Ground beef and lamb simmer with leeks and Guinness for deep, rich flavor – then it’s finished with homemade shamrock tortilla chips for a little Irish flair. St. Patrick’s Day dinner? Sorted.

Irish chili made with Guinness in a bowl

Table of contents

Ingredients

  • Oil
  • Ground beef
  • Ground lamb
  • Onion
  • Leek
  • Salt
  • Ground black pepper
  • Garlic
  • Mild chili powder
  • Ground cumin 
  • Chili flakes
  • Tomato paste/tomato puree
  • Guinness
  • Beef stock/beef broth
  • Tomato passata (pureed tomatoes)
  • Cooked kidney beans
  • Corn tortillas


Perfect for feeding a crowd, a big pot of this Irish-style chili is exactly what you need for St. Patrick’s Day. It’s the ultimate make-ahead dish – prepare it a day in advance, then simply reheat. And like many hearty stews, it tastes even better the next day, which might just be the best bonus of all.

What is ‘con carne’?

“Carne” is Spanish for meat, and “con” means with. So “chili con carne” literally translates to “chili with meat.”

A pan of beef and lamb Irish chili con carne

Chili con carne types


The flavors in this Irish chili are inspired by my Irish Beef and Guinness Stew, which is more similar to Michigan-style chili. Traditional Texas chili, on the other hand, uses large chunks of meat instead of ground meat and contains no tomato products.

Best meat to use


I chose ground meat for this dish because I wanted it to be ‘scoopable’ with my fancy chips, but you can use chunks of beef and lamb. You will need to cook it much longer to make the large chunks tender and the slow cooker would be the perfect method of cooking it in this case.

Irish shamrock tortilla chips


Just look at these adorable shamrock chips! I cut the shapes from corn tortillas using two different sized cookie cutters, then fried them at 350°F/177°C until crisp and golden. They add such a fun, festive touch to the chili – and they’re incredibly easy to prepare. You can fry, bake, or air fry them, and all the instructions are in the recipe.

Shamrock shaped tortilla chips on a board

Guinness


This is a secret flavor weapon for many stews and casseroles. It adds a great depth of flavor and since this is Irish chili after all, it’s a must. In addition to using it in my Irish Beef and Guinness Stew. I have a Guinness Gravy and even use it as a tasty glaze for Grilled Ribs.

Beans


The choice of beans is up to you. I love red kidney beans in chili, but you can use pinto beans, black beans or a combination of all three.

A bowl of chili viewed from overhead

Best way to serve chili

This is how I love it – piping hot, topped with grated Irish cheddar (of course!), chopped cilantro, creamy avocado or guacamole, and a handful of shamrock tortilla chips for a festive touch.

You can also serve it over brown or white rice, spoon it onto noodles, or pair it with Real Irish Colcannon and a side of Cornbread. Or simply ladle it into a bowl with plenty of crusty bread for soaking up every last bite.

Irish Dessert


Why not treat yourself to my Irish Coffee Milkshake Shots? Coffee ice cream blended with Irish cream liqueur, topped with whipped cream and chocolate shavings. The fun cake you see below is a Chocolate Cake with Baileys Frosting, which is also a fun and tasty Irish themed treat.

A large bowl of mashed potato mixed with green cabbage, spring onion, Irish cheddar and Irish butter
Shaved chocolate on top of whipped cream
A buttercream frosted chocolate cake topped with chocolate shards on a cake stand

Delicious ways to use leftover chili


Leftover chili is even better the next day – and it’s incredibly versatile. If you’re lucky enough to have extras, here are some delicious ways to turn it into something new.

1. Chili Polenta Skillet Pies – My favorite way to reinvent chili! Spoon it into small cast iron pans, top with a layer of creamy polenta, then bake until golden and set. The polenta forms a soft, comforting crust over the rich chili underneath. It’s cozy, hearty, and perfect for individual servings.

2. Stuffed baked potatoes – Split open fluffy baked potatoes and load them up with warm chili, sharp cheddar, sour cream, and green onions.

3. Nachos – Spread tortilla chips on a sheet pan, spoon over chili, add cheese, and bake until melted and bubbly. Finish with jalapeños and guacamole.

4. Chili mac – Stir chili into cooked macaroni with a splash of cream and extra cheese for an ultra-comforting one-pot dinner.

5. Breakfast skillet – Heat chili in a skillet, crack eggs over the top, cover, and cook until the whites are set. Serve with toast or tortillas.

6. Hand pies – Fill puff pastry or pie dough with chili and cheese, seal, and bake until golden. Perfect for game day or lunchboxes.

Storing leftovers

Chili stores beautifully, which makes it perfect for meal prep.

Allow it to cool completely, then transfer to an airtight container with a lid. Store in the fridge for up to 4 days. The flavors will continue to develop, and it often tastes even better the next day.

To freeze, spoon cooled chili into freezer-safe containers or heavy-duty freezer bags. Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.

Reheat gently on the stovetop over medium-low heat, stirring occasionally, or microwave in intervals, stirring between each, until heated through. If it has thickened too much, add a splash of stock or water to loosen.

Meaty chili with beans in a grey bowl with a shamrock shaped tortilla chip
5 from 3 reviews

Luck of the Irish Chili Con Carne

Janette
Made with beef, lamb, leeks, Guinness and some good old Irish love in the form of shamrock tortilla chips.
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes
Servings: 6
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Video

Ingredients
 

  • 2 tablespoons oil
  • 1 pound (453 grams) ground beef
  • 1 pound (453 grams) ground lamb
  • 1 cup (128 grams) yellow onion, chopped
  • 1 cup (82 grams leek) chopped about 1 large, whites and light green part only
  • 1 teaspoon fine sea salt
  • ½ teaspoon ground black pepper
  • 2 garlic cloves, finely chopped or grated
  • 2 tablespoon mild chili powder
  • 2 teaspoons ground cumin
  • Small pinch of chili flakes, you can adjust for more spice
  • 1 tablespoon tomato paste
  • ¾ cup (180 ml Guinness), optional replace with more beef stock
  • 1 cup (236 ml) beef stock
  • 14 ounces (410 grams) can tomato puree/or crushed tomatoes
  • 14 ounces (410 grams) cooked kidney beans, drained and rinsed

Instructions
 

  • To a large pan add the oil over medium-high heat. When hot, add the beef and lamb and cook, breaking up the meat, until almost all browned. Add the onion, leeks, salt and pepper, cook until the onion is softened.
  • Stir in the garlic, chili powder, cumin and chili flakes, stir to toast the spices. Add the tomato paste and stir to mix.
  • Add the Guinness to deglaze and cook for a few minutes until reduced, stirring occasionally. Add the beef stock and puree. Bring to a simmer and cook uncovered for 1 hour, stirring occasionally.
  • After 1 hour and thickened, stir in the kidney beans, test for seasoning. Serve with your favorite toppings
Serving: 1, Calories: 511kcal, Carbohydrates: 29g, Protein: 48g, Fat: 34g, Saturated Fat: 12g, Polyunsaturated Fat: 18g, Trans Fat: 1g, Cholesterol: 141mg, Sodium: 664mg, Fiber: 7g, Sugar: 6g
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