Beef and Beer Chili

Square shot of a bowl of beer chili on a table with toppings

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5 from 2 votes

A classic beef and beer chili with robust flavor, just the right amount of zesty seasoning, and a thick, rich texture!

Course Dinner

Cuisine American

Keyword Beef Chili, beef chili recipe, beer chili, beer chili recipe

Prep Time 10

Cook Time 1 50

Total Time 2

Servings cups

Calories 287kcal

Author Blair Lonergan

Ingredients

2 tablespoons olive oil
2 lbs. ground beef
1 large onion, diced (about 2 cups total)
4 cloves garlic, minced or pressed (about 2 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.
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.
Simmer the chili with the pot covered to trap the moisture. If you prefer a thicker consistency, you can remove the lid towards the end of the cooking time.
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.
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!

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