Classic chili gets a twist in this rich and hearty Beer Chili! It’s loaded with ground beef and an assortment of beans in a deliciously seasoned broth with a hint of flavor from your favorite beer.
This robust chili is perfect for game day or a cozy dinner. Serve it with skillet cornbread for the ultimate satisfying meal!
This beer chili recipe is based on my popular Stove Top Chili (have you tried it yet?). I added beer to this tried-and-trusted recipe which resulted in a delicious infusion of rich and complex flavors that took it to a whole new level. It’s pure comfort food deliciousness!
- Lean ground beef – I normally use 90% or 93% lean ground beef.
- Aromatic vegetables – Yellow onion, green bell pepper, and garlic.
- Olive oil – For sautéing the veggies.
- Beef broth
- Diced tomatoes
- Tomato paste
- Beer – I use Guinness stout in this recipe but other types of beer can be used (see notes below).
- Seasonings: Chili powder, crushed red pepper flakes, dried oregano, ground cumin, salt, black pepper, and bay leaves.
- Beans – A combination of canned dark red kidney beans, light red kidney beans, and black beans that have been rinsed and drained.
How to Make Chili with Beer
For the detailed instructions, please see the recipe card.
- Brown the ground beef in a 6-quart Dutch oven or soup pot and drain off fat in a colander.
- Sauté the veggies in olive oil.
- Return ground beef to the pot and stir. Pour in the beer and stir to scrape the bottom of the pot to remove any browned bits. Add broth, tomatoes, tomato paste, and seasonings. Stir to combine. Cover and simmer for 1 hour.
- Add the beans and simmer for an additional 20 minutes (uncovered).
- Adjust the seasonings to suit your personal taste.
- Feel free to use your favorite beans! For example, if you’re not a fan of black beans, use an extra can of kidney beans.
- For a leaner option, substitute ground turkey for ground beef.
The type of beer that you choose depends on your personal preference and the flavor you want to achieve. A darker beer (such as a stout or porter) adds richness that complements the meaty flavor. An ale can add a slightly sweet flavor, while a lager adds a crisp, refreshing flavor to the chili.
If you want to make this chili thicker, you can simmer it uncovered for a longer period of time to reduce the liquid. A simple cornstarch slurry of 1 to 2 tablespoons of cornstarch to equal amounts of water can also be stirred in towards the end of simmering. Another great way to thicken chili is to remove a cup or so of the beans, mash well with a fork, and stir back into the chili.
Once cooled, store in an airtight container in the refrigerator for 3 to 4 days. Freeze in a freezer-safe airtight container or a plastic freezer bag (press out as much air as possible before sealing) for up to 6 months. Defrost in the fridge overnight.
How to Reheat Chili
Reheat in a saucepan over medium heat, stirring occasionally, until heated through.
Transfer chili to a microwave-safe bowl and loosely cover with a damp paper towel. Heat in 30-second increments (stirring in-between) until heated through.
If you want to keep your chili warm for an extended period of time, transfer it to your slow cooker, cover and set your slow cooker to “warm” or “low” while stirring occasionally.
Preheat your oven to 325 degrees F. Place the chili in an ovenproof dish or Dutch oven. Cover with aluminum foil or with the lid to your Dutch oven. Heat until heated through, stirring occasionally. The amount of time will depend upon the amount of chili you’re reheating.
Beer Chili Topping Ideas
- Shredded cheese
- Sour cream
- Chopped fresh cilantro
- Sliced jalapeños
- Sliced avocado
- Sliced green onions
- Sliced black olives
- Crushed tortilla chips
- 1 ½ pounds lean ground beef
- 1 tablespoon olive oil
- 1 large green bell pepper cored, seeded, and chopped
- 1 ½ cups chopped yellow onion
- 1 tablespoon minced fresh garlic
- 10 to 12 ounces beer I use a 10 ounce bottle of Guinness stout
- 2 ½ cups beef broth low sodium
- 1 (28 ounce) can diced tomatoes undrained
- 3 tablespoons tomato paste
- 2 tablespoons chili powder
- ½ teaspoon crushed red pepper flakes
- 2 teaspoons dried oregano
- 1 teaspoon ground cumin
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 bay leaves
- 1 (16 ounce) can dark red kidney beans rinsed and drained
- 1 (16 ounce) can light red kidney beans rinsed and drained
- 1 (15 ounce) can black beans rinsed and drained
- Brown ground beef until fully cooked and no longer pink in a 6 quart Dutch oven or soup pot over medium high heat, crumbling beef with a wooden spoon while it is cooking. Drain off fat from beef in a colander and set aside.
- Return Dutch oven or pot to burner and add olive oil. Once the olive oil is heated, add green pepper and onions. Saute until vegetables are tender, stirring frequently (about 3 to 4 minutes). Add garlic and cook until fragrant (about 30 seconds).
- Return ground beef to pot and stir to combine.
- Pour in the beer and stir to scrape the bottom of the pot to remove any browned bits.
- Add beef broth, diced tomatoes, tomato paste, chili powder, red pepper flakes, oregano, cumin, salt, pepper, and bay leaves. Stir to combine.
- Bring to just a boil, then reduce heat as necessary to maintain a simmer. Cover and simmer for 1 hour, stirring occasionally.
- Remove the lid and stir in the beans. Simmer (uncovered) for 20 minutes, stirring occasionally. Remove and discard bay leaves before serving.
- This recipe yields approximately 12 cups of chili.
- To refrigerate: Once cooled, store in an airtight container in the fridge for 3 to 4 days.
- To freeze: Once cooled, store in a freezer-safe airtight container or a plastic freezer bag (press out as much air as possible before sealing) for up to 6 months. Defrost in the fridge overnight.
If provided, nutritional info is a courtesy, is not guaranteed and should only be considered as a guideline.