Anyone who knows me personally knows I love to enjoy a cold beer… especially in this Beer Beef Chili recipe!
Update 1/22/16: New photographs and recipe slightly modified.
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.
And because I always leave an original pic up so I’ll remember where I started… here’s the first pic of this chili on the blog back in 2012. It’s not as pretty but tasted just as good as today’s pot of chili!Print
Beer Beef Chili – A hearty beer chili full of beef, beans, veggies and seasonings!
- 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
- 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.