A classic beef and beer chili recipe with robust flavor, just the right amount of zesty seasoning, and a thick, rich texture.
Table of Contents
If you love chili recipes as much as we do, don’t miss this crockpot white chicken chili, a pot of Texas chili, this Wendy’s chili recipe, and this classic beef chili recipe, too!
Awesome chili recipe! I’ve made it twice within two weeks. I love how easy it is to make too.
– Kim
Why You’ll Love this Chili Recipe with Beer
- Flavor: it’s got just the right balance of zesty chili seasoning to give it the flavor that you’re looking for — without any single spice overpowering another. You’ll love the yeasty, malty flavor that the beer adds in the background, while it also tenderizes the meat.
- Thickness: no watery chili allowed! This hearty, rich chili is loaded with meat for a satisfying meal. After all, chili is not a soup, so it shouldn’t be thinned with too much broth!
- Easy: the dish comes together quickly and easily in a Dutch oven on the stovetop with minimal effort. You don’t need all day to cook it in a Crock Pot, and you don’t need any fancy equipment like an Instant Pot.
- Make-ahead and freezer-friendly: this meal just gets better as it sits and the flavors come together, so you can simmer a pot on the weekend and enjoy a warm, homemade meal on your busiest weeknights. Leftovers keep well in the freezer, too!
What to Know Before You Get Started
- What does beer to do chili? While you can certainly omit the beer and just use beef broth in this recipe, the beer adds that little something “special” to the dish. It provides a subtle malty, yeasty flavor and sugars in the background. You’ll notice a richer taste, while the beer also tenderizes the meat and improves the texture in the finished pot. The alcohol cooks off while you simmer the beer, so there’s no need to worry about serving beer chili to children.
- The Best Beer for Chili: This is a matter of personal preference. Many folks recommend a dark, rich beer like a stout if you’re preparing a spicy chili. Alternatively, we like lighter, pale beers for this more mild dish. Lager, IPA, any variety works — so pick whichever flavor you enjoy! If you’re looking for specific beer recommendations to use in your chili, this is a really helpful article. The Sierra Nevada Pale Ale makes the top of the list for its high-quality, hoppy, complex flavor and crystal malt foundation.
- Dark or light red kidney beans are a classic addition to a pot of chili. That said, the larger kidney beans don’t appeal to my picky little eaters, so I often substitute with smaller pinto beans. Really, any beans that you enjoy will work well in this dish — from pink beans to white beans, black beans, or even garbanzo beans!
How to Make a Chili Recipe with Beer
This recipe for beer chili comes together easily on the stovetop. If you prefer to let it simmer longer, you can finish the dish in the slow cooker. I’ve included the alternate Crock Pot instructions in the notes below. Beer chili is the perfect meal for Game Day!
- Brown the meat, onion, and garlic in a large pot over medium-high heat. Drain off the excess grease.
- Add the beer to the pot and cook until the beer evaporates, about 10 minutes. We pour the beer into the pot after browning the meat and sauteing the vegetables so that the beer can deglaze the pan. Scrape up those flavorful browned bits from the bottom of the pot! This also gives you an opportunity to simmer the beer, cook off the alcohol, and condense its flavor.
- Add the remaining ingredients to the pot except for the beans and corn.
- Bring to a boil, then reduce the heat to low.
- Cover and simmer for 1 hour, stirring occasionally.
- Add the beans and corn to the pot and simmer for about 20 more minutes. Remove the lid during the final 20 minutes to thicken the chili. If you prefer it even thicker, you can simmer the pot on the stovetop with the lid off for even longer. That’s why I love a Dutch oven more than a slow cooker — the stovetop method just gives you more control over the cooking process and helps you achieve the perfect pot of chili!
- Discard the bay leaf.
- Ladle into bowls and garnish with desired toppings.
Serving Suggestions
Create a “chili bar” by setting out a variety of toppings and sides, and then let your family members or guests design their own bowls. Good toppings for a chili bowl include grated cheddar cheese, sour cream, sliced green onion, minced red onion, quick pickled red onion, or minced white onion, sliced fresh jalapeño pepper, fresh cilantro, tortilla strips or crushed tortilla chips, and diced avocado.
On the side, pair the beer and chili with jalapeno cheddar cornbread, cornbread muffins, Jiffy cornbread with creamed corn, sweet cornbread, Jiffy corn muffins with sour cream, two-ingredient pumpkin muffins, pumpkin bread, cranberry walnut bread, Fritos or other corn chips, Saltine crackers, Jalapeño Cheddar Bread, or wedge salads.
Preparation and Storage Tips
- If you have the time, prepare this chili at least one day in advance. The flavors will come together and the chili will taste even better on day 2!
- How to Store: Leftover beer chili will keep in an airtight container in the refrigerator for 4-5 days.
- How to Freeze: Allow the chili to cool to room temperature. Package in airtight containers or Ziploc freezer bags and store in the freezer for up to 3 months.
- How to Reheat: Thaw frozen chili in the refrigerator overnight. Place the chili in a saucepan. Cover and warm over low heat, just until heated through. If it seems too thick, thin the chili with a splash of broth or water. You can also reheat individual portions in the microwave for 1-2 minutes, or until warm.
Tips for the Best Beer Chili Recipe
- Don’t omit the sugar. It might seem odd, but the sugar helps balance the acidity of the tomatoes in the chili, creating a richer, multi-dimensional tomato flavor. It doesn’t make the chili taste too sweet. Start with 1 teaspoon, and if you like an even sweeter taste, increase the amount to 2 teaspoons or up to 1 tablespoon.
- Adjust the heat. The cayenne gives this beef chili recipe a spicy kick. If you prefer a less-spicy chili, omit this ingredient (it will still have plenty of zesty flavor from the chili powder). If you like a spicier chili, add a bit more cayenne.
- If the chili looks too thick, stir in crushed tomatoes, tomato sauce, beef broth, or even water to thin.
- Stir the pot occasionally as the chili simmers to prevent the bottom from scorching.
Did you make this recipe?
If you enjoyed this recipe, please leave a comment with a 5-star review at the bottom of the post. Thank you!
Beer Chili
Prep: 10 minutes
Cook: 1 hour 50 minutes
Total: 2 hours
This classic beef chili recipe with beer has robust flavor, just the right amount of zesty seasoning, and a thick, rich texture!
Ingredients
- 2 tablespoons olive oil
- 2 lbs. ground beef
- 1 large onion, diced (about 2 cups total)
- 4 cloves garlic, minced or pressed (about 4 teaspoons total)
- 1 (12-14 ounce) bottle or can of beer
- ¼ cup tomato paste
- 2 (28 ounce) cans whole peeled tomatoes with their juices
- 2 ½ tablespoons chili powder
- 1-2 teaspoons brown sugar (or increase to 1 tablespoon for a sweeter flavor)
- 2 ½ teaspoons cumin
- 2 teaspoons kosher salt, plus more to taste
- 1 teaspoon freshly ground black pepper
- 1 bay leaf
- 1 teaspoon dried oregano
- ¼ teaspoon cayenne pepper (more or less, to taste)
- 1 (16 ounce) can kidney beans, drained and rinsed
- 1 (10 ounce) package frozen corn, thawed
- Optional, for serving: cornbread; corn chips; cheese; sour cream; sliced green onions/chives; cilantro; avocado; diced red onion
Instructions
- Heat the olive oil in a large Dutch oven over medium-high heat. Add the beef, onion, and garlic; sauté until the meat is no longer pink. Drain fat and return beef mixture to the pot.
- Add the beer and cook until the beer is evaporated, about 10 minutes.
- Add the tomato paste, whole tomatoes and their juices, chili powder, brown sugar, cumin, salt, pepper, bay leaf, oregano, and cayenne. Bring to a boil, then reduce the heat to low. Cover the pot and simmer the chili over very low heat for about 1 hour, stirring occasionally. Break up the big tomatoes with a wooden spoon or a fork as you stir.
- Add the beans and corn; simmer the mixture for 20 more minutes. Remove the lid during the final 20 minutes to allow the chili to thicken, if desired.
- Discard the bay leaf. Ladle chili into individual serving bowls; garnish with desired toppings.
Notes
Slow Cooker Beer Chili: brown the beef, onion, and garlic in a skillet. Drain off the fat, then add the beer as directed. Simmer the beer as instructed, then transfer the mixture to a slow cooker. Add the remaining ingredients, cover, and cook on LOW for 4-6 hours or on HIGH for 2-3 hours. You can wait to add the corn and beans during the final 1 hour, or you can just throw them in with the rest of the ingredients.
Nutrition
Serving: 1cupCalories: 287kcalCarbohydrates: 21gProtein: 19gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 51mgSodium: 792mgPotassium: 757mgFiber: 5gSugar: 5gVitamin A: 759IUVitamin C: 17mgCalcium: 83mgIron: 4mg
Beer Chili Recipe Variations
- Beer Chili Spaghetti: this chili is thick enough that you can serve it over spaghetti or other pasta like a sauce.
- If you prefer a thinner consistency, you can add a can of crushed tomatoes or tomato sauce to your pot of chili. Some beef broth will also work.
- Add seeded and diced green bell peppers (or any other color sweet bell pepper) with the onion and garlic.
- Use root beer or beef broth in lieu of the beer.
- Beer Turkey Chili: substitute ground turkey for the ground beef. You can also sub with some Italian sausage or pork sausage for a slightly different flavor.
- No Beans: if you don’t care for beans in your chili, you can just omit that ingredient altogether, or substitute with extra corn.
- For a spicy beer chili, add more cayenne, sprinkle with crushed red pepper flakes, or serve with a side of hot sauce.
More Chili Recipes to Try
Crock Pot Buffalo Chicken Chili
6 hours hrs 5 minutes mins
Taco Chili {Stovetop or Crock Pot}
1 hour hr
Pork Chili {Easy!}
50 minutes mins
This recipe was originally published in September, 2022. It was updated in November, 2024.
That’s a really awesome looking chili, Blair. On my short list. We’re bound to get a cold front sooner or later and that chili would be perfect.
Thank you!
Making it right now as it’s raining outside along with the first cold snap in SC. The first stir/taste test is FANTASTIC! Can’t wait for the flavors to blossom over the next hour or so. I roasted a poblano pepper and some garlic before starting this and diced those up before using in the chili before the tomato paste/sauce addition for some smoky heat. Also, I used a bottle of Imperial Stout called Mexican Cake from Westbrook Brewing Co here in Charleston. I’m not a stout drinker, but it seemed to add a rich molasses flavor (maybe it’s something else) that was a nice addition to the brown meat.
Final stir and a quick taste, I added about 2 tsps of Worcestershire sauce and it was just what it needed for me. Thanks again.
Sounds perfect, Cynthia! It’s rainy and cold here, too…a perfect evening for chili!
Awesome chili recipe! I’ve made it twice within two weeks. I love how easy it is to make too.
We’re so happy to hear this! Thank you, Kim!