Beer Chili
If you’re looking for the ultimate game-day comfort food, this Beer Chili is it. It’s hearty, smoky, and just the right kind of spicy, made with a mix of ground meat, chipotle peppers, and a splash (or two) of light beer for depth and richness. This chili simmers low and slow, letting all those bold flavors meld into a thick, cozy bowl of perfection.
Whether you’re feeding a crowd, meal prepping for the week, or just need something warm to go with your cornbread and cold beer, this one’s a keeper. It’s the kind of chili that tastes even better the next day (if there’s any left).
Before You Get Started
- Use your favorite beer, but lighter ones like lagers or pilsners keep the flavor balanced.
- You can make it on the stove, in a slow cooker, or even simmer it all day on low for maximum flavor.
- Don’t skip the chipotle peppers, they add a smoky, rich heat that makes this chili unforgettable.
What You Need To Make Beer Chili
You’ll find the exact amounts in the recipe card below, but here’s what you’ll need:
- Ground meat (beef, turkey, or a combo)
- Onion, bell pepper, and garlic
- Chipotle peppers in adobo sauce
- Fire-roasted and crushed tomatoes
- Tomato paste
- Four kinds of beans (chili, kidney, pinto, and black)
- “2 Alarm Chili Kit” for perfect seasoning
- Light beer for that signature flavor
How To Make Beer Chili
1
Brown the meat in a large pot until cooked through, then drain any excess grease.
Add onion, bell pepper, and garlic, and sauté until softened and fragrant.
2
Stir in chipotle peppers, diced tomatoes, crushed tomatoes, and tomato paste. Add the chili kit seasonings and let simmer a few minutes to blend flavors.
Mix in all the beans and pour in the beer. Bring everything to a gentle boil.
3
Lower the heat and let the chili simmer uncovered for 30–45 minutes, stirring occasionally, until it thickens.
Taste and adjust seasoning with salt and pepper.
Serve hot with shredded cheese, sour cream, jalapeños, or cornbread on the side.
Beer Chili
Ingredients
- 2 pounds ground meat beef, turkey, or a mix
- 1 onion diced
- 1 red bell pepper diced
- 1 tablespoon garlic minced
- 2 chipotle peppers in adobo sauce diced
- 1 14.5 oz can fire-roasted diced tomatoes
- 1 28 oz can crushed tomatoes
- 1 6 oz can tomato paste
- 1 can chili beans
- 1 can kidney beans drained and rinsed
- 1 can pinto beans drained and rinsed
- 1 can black beans drained and rinsed
- 1 packet “2 Alarm Chili Kit”
- 2 12 oz light beers
- Salt and pepper to taste
Instructions
- Brown the Meat: In a large pot or Dutch oven, cook the ground meat over medium-high heat until fully browned. Drain excess grease if needed.
- Sauté the Veggies: Add diced onion, red bell pepper, and garlic to the pot. Cook for 5–7 minutes until softened and fragrant.
- Add Seasonings & Tomatoes: Stir in the chipotle peppers, fire-roasted tomatoes, crushed tomatoes, and tomato paste. Sprinkle in the chili packet (adjusting heat/spice level to your preference). Cook together for 5 minutes to blend flavors.
- Add the Beans: Mix in all the beans (chili, kidney, pinto, black). Stir well to combine.
- Pour in Beer: Add both light beers to the pot. Stir everything together and bring to a gentle boil.
- Simmer: Reduce heat to low and let simmer, uncovered, for 30–45 minutes, stirring occasionally, until thickened and flavorful.
- Serve: Taste and adjust seasoning with salt and pepper if needed. Serve hot with cornbread, shredded cheese, sour cream, or jalapeños on top.
