Beer chili is a hearty and flavorful dish that warms you right up! Made with ground beef, beans, tomatoes, and of course, a splash of beer, it’s perfect for cozy nights.
This chili is great for sharing with friends or family. I like to top mine with cheese and sour cream—because who can resist that? Give it a try; you’ll love it! 🍻
Key Ingredients & Substitutions
Ground Beef: The main protein in this chili, but feel free to swap it for ground turkey or even lentils for a vegetarian option. I prefer a mix of beef and pork for extra flavor.
Beer: A lager or ale works best, but you can use non-alcoholic beer or even beef broth for a similar depth of flavor. Craft beers add a unique twist!
Onion and Garlic: Essential for flavor! If you’re short on fresh, onion powder and garlic powder can work in a pinch. I always go for fresh—there’s just no substitute!
Diced Tomatoes: Use canned for convenience, but you can fresh ones too. If you’re feeling adventurous, try roasting fresh tomatoes for a sweeter taste.
Beans: Kidney beans are classic, but black beans or pinto beans work well too. If you’re going low-carb, you can skip the beans altogether.
How Do I Get the Best Flavor in My Chili?
Making flavor pop is all about the layering of ingredients. Start by sautéing onions and garlic—they create a great base. Browning the meat also adds lovely depth. Don’t forget to toast your spices! Simply cooking them for a minute brings out their natural oils and enhances the flavor.
- Keep the heat at medium for onions and garlic to prevent burning.
- Let the beer simmer for a bit to reduce and intensify its flavor.
- Simmering your chili longer, even up to an hour, deepens the flavors even more. Just be sure to stir occasionally!
Beer Chili
Ingredients You’ll Need:
- For the Chili:
- 2 tbsp olive oil
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 1 lb (450 g) ground beef or ground chuck
- 1 bottle (12 oz/355 ml) beer (lager or ale works well)
- 1 can (15 oz) tomato sauce
- 1 can (14.5 oz) diced tomatoes
- 1 tbsp tomato paste
- 1 tbsp chili powder
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1/2 tsp cayenne pepper (optional, for heat)
- 1 tsp dried oregano
- Salt and black pepper, to taste
- Optional: 1 can (15 oz) kidney beans or black beans, drained and rinsed
- For Serving/Garnish:
- Shredded cheddar cheese
- Sour cream
- Fresh cilantro, chopped
- Tortilla chips or crackers
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and roughly 1 hour to cook, including simmering time. After you sauté the onions and garlic, most of the time is just letting the chili stew to develop rich flavors. You’ll have a delicious meal ready in no time!
Step-by-Step Instructions:
1. Sauté the Vegetables:
Begin by heating the olive oil in a large pot or Dutch oven over medium heat. Add the finely chopped onion and minced garlic, sautéing them until they are soft and aromatic—about 5 minutes. This step is key for flavor!
2. Brown the Meat:
Add the ground beef to the pot, using a spoon to break it apart as it cooks. Continue cooking until the meat is browned and cooked through, which should take about 7-8 minutes. If there’s a lot of excess fat in the pot, carefully drain it out to keep your chili from becoming greasy.
3. Add the Spices:
Now it’s time to mix in the chili powder, cumin, smoked paprika, cayenne pepper (if you like it spicy), oregano, salt, and black pepper. Cook this mixture for another minute, stirring often to toast the spices and enhance their aroma.
4. Pour in the Beer:
Next, add the beer to the pot! Make sure to scrape up any browned bits stuck to the bottom—these bits are packed with flavor. Let the beer simmer for about 5 minutes, which helps to reduce the liquid slightly.
5. Combine the Tomatoes:
Add the tomato sauce, diced tomatoes (with their juice), and tomato paste into the pot. Stir everything together until fully combined. It’s starting to smell wonderful!
6. Add Beans (If Using):
If you’ve chosen to include beans in your chili, now’s the time to add them in. Bring the mixture to a gentle simmer, then reduce the heat to low.
7. Simmer Away:
Cover the pot and let your chili simmer for at least 30 minutes. Stir occasionally to prevent sticking. If you have time, let it cook for an hour to really deepen the flavors!
8. Final Seasoning:
Before serving, taste the chili and adjust the seasoning as needed. You can add more salt, pepper, or chili powder if you like it extra spicy.
9. Serve and Enjoy:
Time to enjoy your creation! Serve the hot chili topped with shredded cheddar cheese, a dollop of sour cream, and sprinkle with fresh cilantro. Don’t forget some tortilla chips or crackers on the side for dipping. Enjoy your rich and robust Beer Chili!
Can I Use Different Types of Meat in This Chili?
Absolutely! You can substitute ground beef with ground turkey, chicken, or even a plant-based meat alternative for a vegetarian option. Just adjust the cooking time based on the meat you choose.
Can I Make This Chili Vegetarian?
Yes, you can easily make this chili vegetarian by replacing the ground beef with lentils or mushrooms, and using vegetable broth instead of beer if you prefer. It will still be packed with flavor!
How Can I Store and Reheat Leftovers?
Store any leftover chili in an airtight container in the fridge for up to 3 days. To reheat, simply warm it on the stove over low heat, or microwave in short intervals, stirring until heated through. You can add a splash of water or broth if it thickens up too much!
Can I Freeze Beer Chili?
Yes, this chili freezes very well! Allow it to cool completely, then transfer it to a freezer-safe container. It will keep for up to 3 months. Thaw in the fridge overnight before reheating.
