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Shay's Irish Chili

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This is a wonderful dish for cold winter days that really fills you up! My mother used to make this for my family, and it quickly became a favorite. This isn't your normal 'hot' chili and it's a great change of pace. It's best when served with buttered saltine crackers. This chili also freezes well.

Ingredients {{adjustedServings}} servings

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Original recipe yields 6 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 388 kcal
  • 19%
  • Fat:
  • 20.6 g
  • 32%
  • Carbs:
  • 28.8g
  • 9%
  • Protein:
  • 21 g
  • 42%
  • Cholesterol:
  • 55 mg
  • 18%
  • Sodium:
  • 767 mg
  • 31%

Based on a 2,000 calorie diet


  1. Heat the oil in a soup pot set over medium heat. Add the ground beef, garlic, and onion. Cook, stirring to crumble the ground beef, until beef is no longer pink. Drain off any excess grease. Season with salt, pepper, nutmeg, beef bouillon, and chili powder. Add the sugar, tomatoes, light and dark kidney beans and potatoes. Cover and simmer over medium-low heat for 1 hour, stirring occasionally.
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There is something special about this chili! I just made it tonight, and it might be my favorite chili recipe I've ever tried! I followed the directions almost exactly with the exception of substituting Morningstar Farms soy crumbles for the beef, and I omitted the beef bouillon to make the chili vegetarian friendly. It was so easy to make and was low maintenance once it was simmering on the stove. The potatoes added such a nice texture and flavor to it, and the pinch of nutmeg + sugar added just enough complexity to it without making it fall into a Cincinnati category of sweetness. I served it with shredded cheddar cheese and multi-seed flatbread crackers. It will become a staple recipe in my household!

Priscilla Waller

I just tried this recipe and I feel like something was left out - liquid. Once ingredients were drained, it turned out looking more like goulash than chili. I decided not to drain the diced tomatoes and after cooking with a lid on for an hour, it became moist and delicious! Will definitely make again.

Mandy Jenks Prestigiacomo

This was very good. But, don't expect it to taste like regular chili. We ate it with sour cream and cheddar and I only wished that I had made more. The kids and hubby loved it.