beer chili

A classic beef and beer chili with robust flavor, just the right amount of zesty seasoning, and a thick, rich texture!

Beef and Beer Chili

olive oil

beef

onion, diced ((about 2 cups total))

garlic,

(12-14 beer

tomato paste

(28 ounce) cans whole peeled tomatoes

chili powder

brown sugar ((or increase to 1 tablespoon

cumin

kosher salt,

black pepper

bay leaf

oregano

cayenne pepper ((more

kidney beans, drained and rinsed

(10 ounce) package frozen corn, thawed

corn onion

Heat the olive oil in a large Dutch oven over medium-high heat. Add the beef, onion, and garlic; sauté until the meat is no longer pink. Drain fat and return beef mixture to the pot.

Add the beer and cook until the beer is evaporated, about 10 minutes.

Add the tomato paste, whole tomatoes and their juices, chili powder, brown sugar, cumin, salt, pepper, bay leaf, oregano, and cayenne. Bring to a boil, then reduce the heat to low. Cover the pot and simmer the chili over very low heat for about 1 hour, stirring occasionally. Break up the big tomatoes with a wooden spoon or a fork as you stir.

Add the beans and corn; simmer the mixture for 20 more minutes. Remove the lid during the final 20 minutes to allow the chili to thicken, if desired.

Discard the bay leaf. Ladle chili into individual serving bowls; garnish with desired toppings.

Awesome chili recipe!  I’ve made it twice within two weeks. I love how easy it is to make too.

Making it right now as it's raining outside along with the first cold snap in SC. The first stir/taste test is FANTASTIC! Can't wait for the flavors to blossom over the next hour or so. I roasted a poblano pepper and some garlic before starting this and diced those up before using in the chili before the tomato paste/sauce addition for some smoky heat. Also, I used a bottle of Imperial Stout called Mexican Cake from Westbrook Brewing Co here in Charleston. I'm not a stout drinker, but it seemed to add a rich molasses flavor (maybe it's something else) that was a nice addition to the brown meat.

The Best Chili Recipe a.k.a. Steak Chili - My family&#039;s favorite chili recipe is loaded with hearty ingredients, deep flavor, and a little spice! This impressive stovetop chili takes less than an hour, but tastes as though it&#039;s been cooking all day.

Chili Recipe with Beer

sirloin steak, (diced (or ground beef))

pork sausage

masa ((corn flour))

ancho chile powder

cayenne, (optional)

onion, (small dice)

red pepper, (small dice)

carrot, (minced)

garlic, (minced)

salt

brown sugar

2 cans crushed tomatoes, (or pureed tomatoes (28-ounce cans))

pinto beans, (or kidney beans (14-ounce cans) drained)

beer

Shredded cheese

Sour cream

onions

tomatoes

Cumin

Onion

Masa

red pepper

Heat the oil over medium-high heat. Add the onions, peppers, carrots, and garlic. Sauté for 5 minutes.

Next add the chopped steak and sausage and cook until brown, 8-10 minutes, breaking up all the meat clumps.

Add the masa, chile powder, cumin and oregano. Cook another 3 minutes, stirring regularly. Add the salt, sugar, tomatoes, beans, and beer. Scrape the bottom to deglaze.

Reduce the heat and cook at least another 30 minutes, partially covered, until flavors are well combined and the chili has thickened. Stir occasionally.

Add a couple dashes of cayenne pepper for extra heat. Serve with favorite toppings along with tortilla chips or cornbread!

Top 2 beer chili recipes from across the web

The most viewed beer chili recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Beef and Beer Chili

Chili Recipe with Beer

Top 2 beer chili recipes from across the web

The most viewed beer chili recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Beef and Beer Chili

Chili Recipe with Beer

The most viewed beer chili recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine