Anyone who knows me personally knows I love to enjoy a cold beer… especially in this delicious Beer Beef Chili recipe!

This chili is a tad spicy, although not intolerable at all and has TONS of flavor. I like my chili with a little kick but I don’t want to make faces while eating it. 🙂

This recipe pretty much fills up a 6-quart dutch oven so it feeds a crowd!

I always add mushrooms to just about anything I can, but if you’re not a fan of mushrooms simply omit them. Top it off with your favorite chili toppings! Today I used shredded cheddar cheese, sour cream and cilantro.

Enjoy!

Beer Beef Chili

Prep Time: 10 mins
Cook Time: 75 mins
Total Time: 1 hour 25 mins
Yield: Approximately 5-1/2 quarts 1x

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Description

A hearty and delicious beer chili full of beef, beans, veggies and seasonings!

Scale

Ingredients

2 pounds lean ground beef
1 tablespoon olive oil
1 cup chopped green bell pepper
1 cup chopped yellow onion
1 (8-ounce) package fresh sliced mushrooms, rinsed
1 tablespoon freshly minced garlic
1 (28-ounce) can diced tomatoes in juices
2 (16-ounce) cans mild chili beans
12 ounces beer (I used Yuengling)
1 cup water
1 tablespoon chili powder
1 teaspoon crushed red pepper flakes
3 tablespoons tomato paste
Salt and pepper, to taste
Optional toppings: Shredded cheddar cheese, sour cream and fresh chopped cilantro

Instructions

In a large dutch oven or soup pot, brown ground beef over medium-high heat. Drain in a colander and set aside.
Return dutch oven or pot to burner and add olive oil. Add green bell pepper, onion, mushrooms and garlic. Sauté until vegetables are tender, stirring constantly (about 2 to 3 minutes).
Add drained beef and remaining ingredients. Stir well to combine.
Bring to a gentle boil over medium high heat.
Reduce heat to low. Cover and simmer for 1 hour.