Best Shays Irish Chili Recipes

Quick Irish Chili image

Provided by Foxfire13

Categories Meat

Time 35m

Yield 5 serving(s)

Number Of Ingredients 12

2 lbs hamburger (don't use lean, it needs some fat in it)
1 tablespoon jarred chopped garlic
1 large onion (finely chopped)
8 ounces tomato sauce
3 whole cooked tomatoes, skins removed and cut into large pieces (you can use canned)
12 ounces Guinness stout (1 bottle)
3 teaspoons chili powder
3/4 teaspoon ground red pepper (cayenne)
2 teaspoons ground cumin
2 teaspoons whole green peppercorns
1 teaspoon salt
1 tablespoon brown sugar

Steps:

Brown the hamburger in a large skillet. Add the garlic and onion and stir until the onion pieces are translucent.
Add the tomato sauce and the tomatoes. Stir well.
Add remaining ingredients and heat everything up over medium heat, then cover, turn heat to low, and simmer for 20 minutes.
Optional toppings: Chopped celery sauteed in oil, but still a bit crunchy. Chopped green onions. Shredded cheese. Chopped black olives. Sour cream.
Fill bowls with chili and top with any or all of the above.

Arrington's Irish Chili image

Provided by Olha7397

Time 3h20m

Yield 20 serving(s)

Number Of Ingredients 21

4 tablespoons oil or 4 tablespoons shortening
6 lbs extra-lean beef chuck, cut into 1/4 inch cubes
2 lbs extra lean pork loin, cut into 1/4 inch cubes
3 large onions, finely chopped
4 celery ribs, finely chopped
10 garlic cloves, finely chopped
1 (6 ounce) can tomato sauce
3 cups rich brown stock (homemade)
6 -12 ounces high quality Bourbon
1 (12 ounce) bottle dark beer
3 tablespoons cumin
1 tablespoon dried oregano
1 teaspoon freshly grated nutmeg
1 tablespoon sugar
1 tablespoon unsweetened cocoa
3 tablespoons new mexico chile powder, heaped
3 tablespoons pasilla chili powder, heaped
3 tablespoons crushed quebrado chili peppers, heaped
1 teaspoon mace
salt & freshly ground black pepper, to taste
chopped fresh cilantro, for garnish (fresh coriander)

Steps:

In an 8 quart or larger Dutch oven, melt the lard over medium heat. Brown the beef and pork cubes in the fat. Transfer the browned meat to a large, low sided stockpot or Dutch oven, and reserve the fat in the pan.
Saute the onions, celery, and garlic in the remaining fat until the vegetables are soft and golden but not brown. Add them to the meat. Stir in the tomato sauce, beef stock, and bourbon.
Pour the beer into a bowl and add the cumin, oregano, nutmeg, sugar, cocoa, chili powder, chili quebrado, mace, salt, and pepper. Stir the seasonings into the meat mixture, and simmer the chili uncoverd for 2 1/2 to 3 hours. If more liquid is needed to maintain consistency, add either water, beer, or bourbon. Serves about 20.
*Make brown stock with well roasted meat bones, veal, beef, and chicken bones, wings add good flavor. Carrots, onion, leeks, celery, bouquet garni, bay leaves and 1/2 onion, browned well to burning.
George and Piret Munger Cookbook.

Nutrition Facts : Calories 528.6, Fat 34.4, SaturatedFat 13.6, Cholesterol 133.1, Sodium 233, Carbohydrate 6.9, Fiber 1.7, Sugar 2.4, Protein 39.3