This easy beer chili recipe is one of those dependable, cozy dinners that works just as well for a busy weeknight as it does for Game Day with friends. It is thick, hearty, and full of rich flavor, thanks to ground beef, tomatoes, beans, warm spices, and a splash of beer that adds depth without tasting boozy.
If you love chili, be sure to try this classic beef chili recipe and the very popular Crockpot white chicken chili. For even more options, don’t miss our collection of the Best Chili Recipes.
Table of Contents
Before You Get Started
Before you start browning the beef, here are a few helpful things to know that will set you up for success.
- Prep ahead: This chili tastes even better the next day as the flavors come together.
- Use a beer you enjoy drinking: The flavor concentrates as it cooks.
- Thick and rich flavor: Tomato paste helps create a rich, thick base without adding extra liquid.
- Add spice gradually: Start with less cayenne and add more later if needed.
How to Make Beer Chili
Beer adds a subtle malty depth that you cannot quite put your finger on, but you would miss it if it were gone. It also helps tenderize the meat and rounds out the acidity of the tomatoes.
Step 1: Brown the Beef
Heat the olive oil in a large Dutch oven over medium high heat. Add the ground beef, diced onion, and garlic. Cook until the beef is no longer pink and the onions are soft.
Drain off excess grease, then return the mixture to the pot.
** Tip: Let the beef brown instead of stirring constantly. Those browned bits add big flavor.
Step 2: Add the Beer
Pour the beer into the pot and stir, scraping up any browned bits from the bottom. Let the beer simmer for about 10 minutes until it reduces and the alcohol cooks off.
This step deepens the flavor and keeps nothing stuck to the pot.
Step 3: Build the Chili Base
Stir in the tomato paste, whole tomatoes with their juices, chili powder, brown sugar, cumin, salt, pepper, bay leaf, oregano, and cayenne. Bring everything to a gentle boil.
** Tip: Use a spoon to break up the tomatoes as they simmer. This creates a thicker, more rustic chili.
Step 4: Simmer
Reduce the heat to low, cover the pot, and let the chili simmer for about an hour. Stir occasionally to prevent sticking.
This is where the flavors really come together.
Step 5: Add the Beans and Corn
Stir in the kidney beans and corn, then simmer for about 20 more minutes. Remove the lid during this final stretch if you want the chili to thicken more.
Discard the bay leaf before serving.
Serving Suggestions
One of my favorite ways to serve this chili is as a build your own chili bar.
Toppings:
- Shredded cheese
- Sour cream
- Sliced green onions or diced red onion
- Cilantro and avocado
- Crushed corn chips
On the Side:
- Jalapeno cheddar cornbread
- Cornbread muffins
- A simple wedge salad to balance the richness
- Fritos or saltine crackers
Variations
- Beer Turkey Chili: Substitute ground turkey for the ground beef.
- No Bean Chili: Omit the beans entirely or replace them with extra corn.
- Spicy Beer Chili: Add more cayenne, crushed red pepper flakes, or serve with hot sauce.
- Thinner Chili: Stir in beef broth, crushed tomatoes, or tomato sauce to loosen the texture.
- Add Vegetables: Add diced bell peppers with the onion and garlic for extra flavor and color.
- Beer Chili Spaghetti: Serve the chili over cooked spaghetti or other pasta like a sauce.
Storage and Make Ahead Tips
Make Ahead: If you have time, make this chili a day in advance. The flavor improves overnight and makes dinner even easier the next day.
How to Reheat: Warm gently on the stovetop or in the microwave, adding a splash of broth if it seems too thick.
How to Store: Store leftovers in an airtight container in the refrigerator for up to 5 days, or freeze cooled chili in airtight containers or freezer bags for up to 3 months.
Awesome chili recipe! I’ve made it twice within two weeks. I love how easy it is to make too.
– Kim
Frequently Asked Questions
Can you taste the beer in beer chili?
You will notice more depth and richness, but it does not taste like beer.
Why does my beer chili taste bitter?
This usually happens if the beer was too hoppy or not simmered long enough before adding other ingredients.
How do you thicken beer chili?
Simmer uncovered near the end and let excess liquid cook off naturally.
Can I make this in a slow cooker?
Yes. Brown the beef and simmer the beer on the stovetop first, then transfer everything to the slow cooker to finish cooking.
More Chili Recipes
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
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
- Use a beer you enjoy drinking since the flavor concentrates as it simmers.
- Let the beer cook down before adding tomatoes so the alcohol fully evaporates and the flavor mellows.
- Tomato paste adds richness and helps thicken the chili without extra broth.
- Start with less cayenne and add more at the end so you can control the heat.
- Pinto beans or black beans work well if kidney beans are not your favorite.
- For thicker chili, simmer uncovered during the final 20 minutes.
- Serve with cornbread, corn chips, or a simple wedge salad on the side.
- Leftovers taste even better the next day as the flavors come together.
- Freeze cooled chili in airtight containers for up to 3 months.
- Reheat gently on the stovetop with a splash of broth if needed.
Nutrition
Originally published in September, 2022, this post was updated in January, 2026.
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!