Beer Chili
Beer chili combines ground beef with beans, tomatoes, and a blend of chili spices, all simmered with beer to add a distinct depth of flavor.
Servings: 6 Servings
Calories: 601kcal
Equipment
Ingredients
- 1.5 pounds ground beef
- 11.2 ounce bottle dark beer or beer of your choice - I used Guinness
- 2 tablespoons olive oil
- 1 cup yellow onions diced
- 15 ounce can red kidney beans drained and rinsed
- 15 ounce can white kidney beans drained and rinsed
- 28 ounce can crushed tomatoes or diced
- 2 large cloves garlic minced
- 2 tablespoons ground cumin
- 1 - 2 tablespoons chili powder
- 1 tablespoon chipotle chili powder
- 1 tablespoon organic brown sugar
- your choice of toppings optional
Instructions
- Heat oil in a large Dutch oven over medium heat. Add the onion and cook for 3 to 4 minutes.
- Add the ground beef and garlic. Cook until meat is no longer pink.
- Stir in the cumin, chili powders, tomatoes, and beans.
- Pour in the beer and brown sugar, stir to combine.
- Cover and simmer for 1 to 1.5 hours.
- Serve garnished with sour cream, shredded cheese, diced red onions, sliced jalapeños, and green onions.
Notes
- 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.
- Storage: Allow the chili to cool to room temperature. Transfer the chili to an airtight container and store in the refrigerator for up to 4 days. 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.
Nutrition
Calories: 601kcal | Carbohydrates: 49g | Protein: 35g | Fat: 29g | Saturated Fat: 9g | Cholesterol: 80mg | Sodium: 279mg | Potassium: 1367mg | Fiber: 13g | Sugar: 9g | Vitamin A: 705IU | Vitamin C: 16.3mg | Calcium: 141mg | Iron: 9.2mg
