The Best Beer Chili Recipe

Beer chili is a rich and hearty dish that combines ground beef with beans, tomatoes, and a blend of chili spices, all simmered with beer to add a distinct depth of flavor. This combination transforms an everyday dish into something extraordinary.

This has become our family’s favorite chili recipe, and it is easy to kick up the heat for those family members that like to scorch their mouths!

Looking for more hearty chili options? Check out my recipes for Southwest chili with black beans and corn, slow cooker white chicken chili, easy beef chili without beans, and Instant Pot Guinness beef chili too!

The beer adds a rich, malty undertone that complements the spicy and savory elements found in chili. The chili cooks low and slow, allowing the beer to reduce and meld into the ingredients, giving the dish a smooth, well-rounded taste.

Garnish with shredded cheddar cheese, sour cream, and fresh herbs. Perfect for a cozy meal, game day, or a tailgating spread!

Why Beer?

• Depth of Flavor: The maltiness in beer deepens the complexity of the chili, making each spoonful a bit of a flavor sensation for your mouth.
• Tenderizing Effect: The alcohol content helps tenderize meat, breaking down proteins for a melt-in-your-mouth texture.
• Balancing Act: Beer can balance the spiciness of the chili, softening the heat and allowing the more delicate flavors to shine through.

Key Ingredients

Each component plays a role in building the chili’s character, so keep that in mind when removing or substituting ingredients.

• Ground Beef: Traditional beer chili leans towards ground beef for its rich flavor and texture. However, ground turkey provides a leaner alternative that can lighten up the dish without sacrificing taste.
• Beans: Ah, the great bean debate! Should there be beans in chili? Well, it depends on who you ask. I am a fan of beans in my chili, so I add red and white kidney beans (black beans are delicious too) which offer both texture and added nutrition. Beans add a creaminess and earthiness creating a more filling meal, and it’s the way chili was made when I was growing up. But if you’re a chili purist, feel free to skip them and let the meat and spices take center stage. After all, chili is as flexible as it is flavorful.
• Crushed Tomatoes: Ties it all together and gives stout beer chili it depth of flavor without watering it down.
• Spices and Seasonings:
  • Chili Powder: This is a must for providing that classic chili heat and color.
  • Cumin: It adds a warm, nutty undertone that complements the beans and meats.
  • Chipotle Chili Powder: Adds a spicy kick and offers a subtle smokiness that pairs beautifully with the beer.

Check out the printable recipe card below for the complete recipe and detailed instructions.

Types of Beer

Using the right beer not only affects the flavor but also how the other ingredients work together in this amazing chili. In the end, it is best to choose your favorite beer, whatever kind of beer that may be.

• Lager: If you want a light and malty chili, this is your go-to. It won’t overpower the other ingredients but rather enhance them subtly.
• Stout: For a deeper, more robust flavor, a stout adds richness and a hint of coffee-like bitterness — This is my favorite!
• IPA: This adds hoppy notes that can stand up to the boldness of the spices, but use it sparingly to avoid overwhelming the dish.

How to make Chili made with Beer

Heat oil in a large pot or Dutch oven over medium heat. Add the onion and cook for 3 to 4 minutes to soften.

Add the ground beef and garlic. Stir to combine and cook until meat is no longer pink.

Stir in the cumin and chili powders.

Next, stir in the tomatoes and beans.

Add the beer and brown sugar, and stir to combine.

Cover and simmer for 1 to 1.5 hours. Serve garnished with your favorite toppings like; shredded cheese, diced red onions, sliced jalapeños, green onions, and sour cream.

This delicious chili is perfect for game day, St. Patrick’s Day, or any day of the year that you are looking for a big bowl of comfort food on a cold day.

Recipe Tips

• Ground beef (80/20) is a classic choice, but ground pork, turkey, or a mix of beef and sausage work well too. For added texture, use cubed chuck or stew meat.
• Darker beers like stouts, porters, or amber ales add a rich, deep flavor, while lighter beers like lagers give a milder, subtler taste. A hoppy IPA can add bitterness, but it’s best to avoid beers with too high a hop content as they can overpower the chili.
• To make non-alcoholic: Simply replace the beer with beef broth, vegetable broth, or a combination of broth and a little apple cider vinegar for acidity.
• For best flavor, let it simmer for at least an hour, but 1.5-2 hours is ideal to let the flavors deepen. Chili often tastes even better the next day as the flavors meld.
• For thicker chili let it simmer uncovered to reduce the liquid, or add a small slurry of cornmeal or masa harina for a thicker, heartier texture.
• Do you like spicy chili? Go ahead and add some cayenne pepper, red pepper flakes, and serve with hot sauce on the side.

Serving Suggestions

Adding your favorite toppings can elevate every spoonful of chili, adding even more texture and flavor. 

• Cheese: Who doesn’t enjoy a generous sprinkle of cheese? A sharp cheddar or creamy Monterey Jack melts perfectly over hot chili, creating a gooey layer of deliciousness.
• Sour Cream: A dollop of sour cream can cool the heat and add a tangy note, balancing the richness of the chili.
• Jalapeños: For those who crave extra heat, fresh or pickled jalapeños provide that extra spicy kick while adding a crunchy texture.
• Green Onions: Chopped green onions add a fresh, crisp bite and vibrant color, making each serving visually appealing.
• Avocado: Diced avocado or guacamole lends a creamy, smooth texture that pairs well with the spicy and bold flavors of beer chili.

Chili Pairings

Sides can turn your beer chili into a complete meal, complementing its flavors and providing a balance of textures.

• Cornbread: Nothing beats the sweet, moist warmth of cornbread alongside a hearty bowl of chili. It’s perfect for soaking up those last delicious drops.
• Tortilla Chips: Crunchy and salty, tortilla chips (or corn chips) work great for dipping or crumbling over your chili, adding a delightful texture.
• Crusty Bread: A slice of crusty artisan bread provides a chewy contrast and is excellent for scooping up every bit of chili goodness.
• Rice: Serving chili over a bed of fluffy rice can turn it into a comforting, filling dish, especially if you love a more substantial meal.
• Salad: A simple side salad with a light vinaigrette can bring a refreshing counterbalance to the rich chili flavors.
• Hot Dogs: A big pot of chili served on game day is the perfect way to top your hot dog and fill up hungry bellies at halftime.

Chili Storage

To store leftover chili, follow these steps:

1. Cool the Chili: Allow the chili to cool to room temperature. This helps prevent condensation, which can add excess water to the chili and affect its texture.
2. Choose the Right Container: Transfer the chili to an airtight container. Using smaller, individual containers can make reheating easier if you plan to eat it in portions.
3. Refrigerate or Freeze:
   • Refrigerate: Store chili in the refrigerator for up to 4 days.
   • Freeze: Chili freezes very well! Place it in freezer-safe containers or resealable bags, leaving a bit of room for expansion. Frozen chili can last for up to 3 months.
4. Reheat:
   • Stovetop: For the best texture, reheat chili on the stovetop over low to medium heat, stirring occasionally.
   • Microwave: You can also microwave it in a microwave-safe bowl, stirring halfway through to ensure even heating.

Stored properly, your chili will taste just as delicious the second time around!

Did you try this recipe? I’d love to see it!
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Enjoy!!