Southside Irish Shepherd's Pie Chili
Growing up on the south side of Chicago, I had the requisite Southside Irish, kelly green jacket and
claddagh ring and I wasn’t even Irish. Well, actually, I think I have a wee bit of Irish blood, but all of my
schoolmates were from families that still had the sod under their shoes. And other than corned beef on
St. Paddy’s Day, there was little Irish cooking going on in my Polish mother’s kitchen. My best friend
Bridget’s mom, though, would make amazing Irish soda bread that I could eat for days. This chili is a
really good basic chili with a little oomph and character from the added stout. Make the potatoes while
the chili is simmering and the prep time is about 45 minutes. And if you can find a good soda bread,
slather it with butter and have it with this unconventional shepherd’s pie.















Level of Difficulty:  Medium

Serves 6.

Lineup:
Chili:
2 lbs. ground round
1 onion, diced
3 carrots, diced
2 tablespoons chili powder
2 teaspoons cumin
2 teaspoons coarse salt
½ teaspoon pepper
1 (14.9 oz.) can of Guinness
1 (10 ¾ oz.) can condensed tomato soup
1 (14.5 oz.) can petite diced tomatoes, undrained
1 (14.5 oz.) can tomato sauce
1 (14.5 oz.) can dark red kidney beans, rinsed and drained
2 cups corn kernels

Topping:
4 large russet potatoes, peeled and cubed
¼ cup butter
½ cup milk
Coarse salt and pepper

Playbook:
Make the chili: In a large stockpot, brown the ground round with the onion and carrots. Drain off any
fat. Add chili powder, cumin, salt, pepper, Guinness, tomato soup, diced tomatoes, tomato sauce, and
kidney beans and cook for 30 minutes, stirring occasionally. Stir in corn and heat through.

Make the topping: Bring a large pot of salted water to a boil. Add the potatoes and boil for 30 minutes
or until fork tender. Drain. Mash the potatoes with the butter and milk. Season to taste with salt and
pepper. To serve: Ladle chili into bowls and spoon or pipe topping around outer edges.