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–+ servings
Overhead view of beer chili being ladled from a white Dutch oven.
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Beer Chili

Classic chili gets a twist in this hearty Beer Chili! It's loaded with ground beef and beans in a delicious broth with a hint of beer flavor.
Prep Time 10 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 40 minutes
Servings 6

Ingredients

  • 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

Instructions

  • 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.

Notes

  • 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.