This Beer Chili is a hearty mix of tender beans, juicy meat, and zesty spices, all cooked together with a splash of beer for added flavor. It’s perfect for warming up on a chilly day!
You know it’s a good day when chili is on the menu! I like to top mine with cheese and a dollop of sour cream. Trust me, your taste buds will thank you! 😄
Key Ingredients & Substitutions
Ground Beef: For a leaner option, you can use ground turkey or chicken. If you want a vegetarian version, try crumbled tofu or lentils instead for added protein.
Beer: Any lager or ale works well. If you prefer a non-alcoholic option, use non-alcoholic beer or beef broth to keep the flavors rich.
Beans: Feel free to mix different beans like pinto or chickpeas. Canned beans are super convenient, but soaked and cooked dry beans add a nice texture if you have the time.
Spices: Customize the spice level by adjusting the cayenne pepper. You can add more chili powder or cumin for a bolder flavor. If you’re out of smoked paprika, regular paprika works fine.
What’s the Best Way to Cook Chili for Great Flavor?
Cooking chili is all about layering flavors. Start with sautéing your onions and garlic; this builds a great base. When you add the ground meat, make sure to break it up so it browns evenly.
- After browning the meat, deglaze the pot with beer by scraping any bits off the bottom—those bits pack flavor!
- Let the chili simmer for at least 30 minutes. For best results, let it simmer longer, which allows the ingredients to meld beautifully.
- Taste it before serving! Adjust the seasoning with more salt or spices if needed.
Served hot with your favorite toppings, this chili is a hit for sure! I recommend a side of cornbread to soak up all the goodness.
How to Make Beer Chili
Ingredients You’ll Need:
- 2 tablespoons olive oil
- 1 large onion, diced
- 3 cloves garlic, minced
- 1 pound ground beef (or ground turkey)
- 1 (12 ounces) bottle or can of beer (lager or ale)
- 1 (28 ounces) can crushed tomatoes
- 1 (15 ounces) can kidney beans, drained and rinsed
- 1 (15 ounces) can black beans, drained and rinsed
- 2 tablespoons chili powder
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon cayenne pepper (optional, for heat)
- Salt and pepper to taste
- 1/2 cup shredded sharp cheddar cheese (for garnish)
- 1/4 cup chopped green onions (for garnish)
- Sour cream (for garnish)
- Fresh cilantro (optional for garnish)
How Much Time Will You Need?
This Beer Chili takes about 15-20 minutes to prepare and around 30-60 minutes to cook, depending on how long you let it simmer. So, in total, you’re looking at about 45 minutes to 1 hour and 20 minutes. Perfect for a cozy dinner!
Step-by-Step Instructions:
1. Sauté the Base:
First, heat the olive oil in a large pot or Dutch oven over medium heat. Add the diced onion and sauté it for about 5 minutes, or until it becomes soft and translucent. This helps to build a flavorful base for your chili.
2. Add Garlic and Meat:
Next, stir in the minced garlic and cook for another minute until it becomes fragrant. Then, add the ground beef (or turkey) to the pot. Cook until the meat is browned, breaking it apart with your spoon as it cooks. If there’s any excess fat, you can drain it off.
3. Deglaze with Beer:
Pour in your chosen beer and scrape the bottom of the pot to loosen any flavorful browned bits stuck to the bottom. This adds even more delicious flavor to your chili!
4. Stir in Ingredients:
Now, add the crushed tomatoes, kidney beans, black beans, chili powder, cumin, smoked paprika, cayenne pepper (if you like it spicy), and salt and pepper. Mix everything together well.
5. Simmer:
Bring the chili to a gentle simmer. Once it’s bubbling, reduce the heat to low and cover the pot. Let it cook for at least 30 minutes, stirring occasionally so nothing sticks to the bottom. If you can, let it simmer for up to an hour for richer flavors.
6. Taste & Adjust:
Once it’s done simmering, taste your chili and adjust the seasoning if needed. A little more salt or spices can make a big difference!
7. Serve it Up:
Serve your hot beer chili in bowls, topped with shredded cheddar cheese, a dollop of sour cream, chopped green onions, and fresh cilantro, if you like. Pair it with cornbread or tortilla chips for a delightful meal.
Enjoy this hearty, beer-infused chili! It’s perfect for gatherings, game days, or just a cozy evening at home. It’s sure to warm your heart and fill your belly! 😊
Can I Use Different Types of Beans?
Absolutely! Feel free to mix and match your beans. Pinto beans, navy beans, or even chickpeas can work well in this chili. Just make sure to drain and rinse canned versions to remove excess sodium.
What Type of Beer Should I Use?
A lager or ale works best for this recipe, as they add great flavor without being too overpowering. If you prefer not to use alcohol, you can substitute with non-alcoholic beer or beef broth.
Can I Make This Chili Ahead of Time?
Yes! This chili keeps well in the fridge for up to 3 days. Just let it cool completely before transferring to an airtight container. You can also freeze it for up to 3 months; just thaw it in the fridge before reheating.
How to Adjust the Spice Level?
If you like it spicy, add more cayenne pepper or chili powder. To reduce the heat, simply omit the cayenne and use mild chili powder. You can always serve it with hot sauce on the side for those who want an extra kick!