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Square overhead image of a bowl of the best beef and beer chili recipe.
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5 from 2 votes

Beer Chili

A thick and hearty beer chili recipe made with ground beef, tomatoes, beans, and bold spices for a rich, comforting meal that is easy to make on the stovetop.
Course Dinner
Cuisine American
Keyword beer chili, beer chili recipe, chili recipe with beer, recipe for beer chili
Prep Time 10 minutes
Cook Time 1 hour 50 minutes
Total Time 2 hours
Servings 12 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 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.
    Process shot showing how to make a chili recipe with beer.
  • Add the beer and cook until the beer is evaporated, about 10 minutes.
    Pouring beer into a pot of chili.
  • 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.
    Adding chili seasoning to a pot of beer chili.
  • 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.
    Adding kidney beans to a Dutch oven.
  • Discard the bay leaf. Ladle chili into individual serving bowls; garnish with desired toppings.
    Square side shot of beef and beer chili recipe in a mug with 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

Serving: 1cup | Calories: 287kcal | Carbohydrates: 21g | Protein: 19g | Fat: 15g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 51mg | Sodium: 792mg | Potassium: 757mg | Fiber: 5g | Sugar: 5g | Vitamin A: 759IU | Vitamin C: 17mg | Calcium: 83mg | Iron: 4mg