This Beef and Beer Chili is the ultimate cold-weather comfort food, with tender beef chunks and a rich, deep flavor from dark beer and toasted spices. It’s a hearty, soul-satisfying meal perfect for feeding a crowd or enjoying as leftovers. Grab your Dutch oven and let’s make a pot of magic.
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Why You’ll Love This Beef and Beer Chili
- Rich flavor: Dark beer and toasted spices create a complex, satisfying base.
- Hearty & filling: Tender beef and thick texture make it a complete meal.
- Make-ahead friendly: Tastes even better the next day for easy meals.
- Customizable: Adjust heat, beans, or use a slow cooker.
Ingredients & Tools
- 2 tbsp vegetable or canola oil
- 1.5 kg beef chuck, cut into 2.5 cm cubes
- 1 large yellow onion, finely chopped
- 4 cloves garlic, minced
- 2 jalapeños, seeds removed and finely diced
- 355 ml dark beer (like a stout or porter)
- 800 g canned crushed tomatoes
- 480 ml beef broth
- 2 tbsp tomato paste
- 2 tbsp chili powder
- 1 tbsp ground cumin
- 1 tsp smoked paprika
- 1 tsp dried oregano
- 1 bay leaf
- 2 (400 g) cans kidney beans, drained and rinsed
- Salt and freshly ground black pepper, to taste
- Optional for serving: sour cream, shredded cheese, chopped cilantro, sliced green onions
Tools: A large, heavy-bottomed pot or Dutch oven, wooden spoon, measuring cups and spoons.
Notes: Use a good dark beer for malty richness. Don’t skip searing the beef in batches—it builds flavor.
Nutrition (per serving)
| Calories: | 480 kcal |
| Protein: | 38 g |
| Fat: | 22 g |
| Carbs: | 32 g |
| Fiber: | 9 g |
Serves: 6 | Prep Time: 20 minutes | Cook Time: 2 hours 30 minutes | Total Time: 2 hours 50 minutes
Before You Start: Tips & Ingredient Notes
- Choosing the right beef. Chuck roast is ideal for chili because it’s well-marbled with fat, which breaks down during the long cooking time, resulting in incredibly tender, flavorful meat. Avoid lean cuts like sirloin, as they can become tough and dry.
- Why a dark beer? A stout or porter contributes deep, roasted, and sometimes chocolate or coffee notes that complement the beef and spices perfectly. The alcohol cooks off, leaving behind a wonderful complexity that you just don’t get with water or broth alone.
- Don’t rush the sear. Getting a good, dark brown crust on the beef is non-negotiable for building flavor. If you crowd the pot, the meat will steam instead of sear. Be patient and do it in two or three batches—I promise it’s worth the extra few minutes.
- Toast your spices. Adding the chili powder and cumin directly to the pot after cooking the onions and garlic for a minute wakes up their oils and makes their flavor much more vibrant and aromatic.
How to Make Beef and Beer Chili
Step 1: Pat the beef cubes completely dry with paper towels and season generously with salt and pepper. This is a crucial step—dry meat sears much better than wet meat. Heat 1 tablespoon of oil in your large Dutch oven or heavy-bottomed pot over medium-high heat until it’s shimmering. Working in batches to avoid overcrowding, add the beef in a single layer and sear until a deep brown crust forms on all sides, about 3-4 minutes per batch. Transfer the browned beef to a clean plate and set aside.
Step 2: Reduce the heat to medium and add the remaining tablespoon of oil to the same pot. Add the chopped onion and cook, stirring occasionally, until softened and translucent, about 5-7 minutes. You’ll notice all those lovely browned bits from the beef starting to loosen from the bottom of the pot. Add the garlic and jalapeños and cook for another minute until fragrant.
Step 3: Push the vegetables to the side of the pot and add the tomato paste to the center. Let it cook for about 30 seconds to a minute, stirring, until it darkens slightly—this deepens its flavor. Now, add the chili powder, cumin, smoked paprika, and oregano. Stir everything together and cook for one more minute until the spices are very fragrant. This toasting process is a little trick that makes a world of difference.
Step 4: Pour in the dark beer, using your wooden spoon to scrape up any remaining browned bits from the bottom of the pot. Let it simmer for 2-3 minutes, allowing the alcohol to cook off and the liquid to reduce slightly. You should notice the sharp smell of the beer mellowing out.
Step 5: Return the seared beef and any accumulated juices back to the pot. Add the crushed tomatoes, beef broth, and the bay leaf. Give everything a good stir to combine. Bring the chili to a boil, then immediately reduce the heat to low until it’s at the gentlest of simmers. Cover the pot with a lid slightly ajar.
Step 6: Let the chili simmer gently for about 1 hour and 30 minutes to 2 hours. You’ll want to stir it occasionally to prevent sticking. The chili is ready when the beef is fork-tender and easily shreds apart. The liquid will have reduced and thickened considerably.
Step 7: Stir in the drained and rinsed kidney beans and let them heat through in the chili for about 10-15 minutes. This is also the time to taste and adjust the seasoning—add more salt, pepper, or even a pinch of chili powder if you want more heat. Remove and discard the bay leaf before serving.
Storage & Freshness Guide
- Fridge: Cool completely, store in airtight container for 3–4 days.
- Freezer: Freeze for up to 3 months; thaw overnight in fridge.
- Reviving: Reheat gently on stovetop, adding a splash of broth if needed.
Serving Suggestions
Complementary Dishes
- Skillet Cornbread — The sweet, crumbly texture is the perfect partner for scooping up the rich, savory chili.
- Simple Green Salad with a Lime Vinaigrette — A bright, acidic salad cuts through the richness of the chili and provides a refreshing contrast.
- Buttery Garlic Bread — For soaking up every last bit of that delicious sauce from the bottom of your bowl.
Drinks
- The Same Dark Beer You Cooked With — It’s a perfect pairing, as the flavors in the glass will echo and complement the flavors in your bowl.
- Iced Tea with a Hint of Mint — A cool, non-alcoholic option that cleanses the palate between spicy, hearty bites.
- Bold Red Wine like a Malbec or Zinfandel — These wines have enough body and fruitiness to stand up to the robust flavors of the chili.
Something Sweet
- Classic Vanilla Ice Cream — The cool, creamy sweetness is a fantastic way to finish the meal and soothe your palate after the spices.
- Rich Brownie with Walnuts — A dense, fudgy brownie continues the theme of deep, comforting flavors.
- Cinnamon-Dusted Churros — The warm cinnamon sugar plays so nicely with the chili spices, making for a fun and festive end.
Top Mistakes to Avoid
- Mistake: Not browning the beef properly. This is the single biggest flavor-building step. If you skip it or rush it by crowding the pan, you’re missing out on all that delicious, deep, meaty flavor that forms the foundation of the entire dish.
- Mistake: Adding the beans too early. If you put the beans in at the beginning, they’ll turn to mush during the long cooking time. Stirring them in during the last 15 minutes ensures they stay intact and have a pleasant texture.
- Mistake: Boiling the chili instead of simmering. A rolling boil will make the beef tough and chewy. You want the gentlest of simmers—just a few lazy bubbles breaking the surface—to slowly tenderize the meat.
- Mistake: Skipping the taste test at the end. Long-cooked dishes like chili often need a final adjustment of salt and pepper at the very end to make all the flavors pop. Don’t forget this crucial last step!
Expert Tips
- Tip: Make it a day ahead. Chili is one of those magical dishes that tastes even better the next day. Let it cool completely, store it in the fridge overnight, and gently reheat it the next day. You’ll be amazed at how the flavors have deepened and melded together.
- Tip: For a thicker chili, use a slurry. If you prefer your chili even thicker, mix one tablespoon of cornstarch with two tablespoons of cold water to create a slurry. Stir this into the simmering chili during the last 10 minutes of cooking, and it will thicken up beautifully.
- Tip: Customize your heat level. The heat is fully in your control. For mild chili, remove the seeds and ribs from the jalapeños. For more heat, leave some seeds in or add a pinch of cayenne pepper or a diced serrano chile along with the jalapeños.
- Tip: Use a slow cooker. After browning the beef and sautéing the aromatics in a skillet (don’t skip this!), transfer everything to a slow cooker and cook on LOW for 6-8 hours. It’s a fantastic hands-off method.
FAQs
Can I use a different type of beer?
Absolutely! While a dark beer like a stout or porter is ideal for its malty depth, you can experiment. An amber ale will work well, contributing caramel notes. I’d avoid very hoppy IPAs, as the bitterness can become pronounced and overpowering in the finished chili. In a pinch, you can even substitute with more beef broth, though you’ll lose that unique beer-infused complexity.
How long will leftovers keep?
Stored in an airtight container in the refrigerator, your chili will stay fresh and delicious for 3 to 4 days. The flavors will continue to develop, making day-two chili a real treat. You can also freeze it for up to 3 months. Let it thaw overnight in the fridge before reheating gently on the stovetop.
Can I make this chili in an Instant Pot?
You sure can! Use the sauté function to brown the beef and cook the onions. Add all the ingredients except for the beans. Secure the lid, set the valve to sealing, and cook on high pressure for 35 minutes. Let the pressure release naturally for 10 minutes, then do a quick release. Stir in the beans and let them heat through using the residual heat.
My chili is too thin. How can I thicken it?
The easiest way is to let it simmer uncovered for an additional 15-20 minutes, which will allow more liquid to evaporate. If you’re in a hurry, you can use the cornstarch slurry method mentioned in the tips. Another great trick is to mash a few tablespoons of the beans against the side of the pot and stir them in—they’ll act as a natural thickener.
What’s the best cut of beef to use besides chuck?
Chuck is the champion for stews and chilis, but if you can’t find it, look for other well-marbled, tough cuts that benefit from slow cooking. Beef brisket (point or flat) is an excellent alternative, as is short rib meat. Both will become incredibly tender and flavorful after a long, slow simmer.
Beef And Beer Chili
Make the best Beef and Beer Chili with this easy recipe. Tender beef, dark beer, and toasted spices create a rich, hearty meal. Get the full recipe now!
Ingredients
For the chili:
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2 tbsp vegetable or canola oil
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1.5 kg beef chuck (cut into 2.5 cm cubes)
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1 large yellow onion (finely chopped)
-
4 cloves garlic (minced)
-
2 jalapeños (seeds removed and finely diced)
-
355 ml dark beer (like a stout or porter)
-
800 g canned crushed tomatoes
-
480 ml beef broth
-
2 tbsp tomato paste
-
2 tbsp chili powder
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1 tbsp ground cumin
-
1 tsp smoked paprika
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1 tsp dried oregano
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1 bay leaf
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2 cans kidney beans (400 g each, drained and rinsed)
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Salt and freshly ground black pepper (to taste)
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Optional for serving (sour cream, shredded cheese, chopped cilantro, sliced green onions)
Instructions
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Pat the beef cubes completely dry with paper towels and season generously with salt and pepper. Heat 1 tablespoon of oil in your large Dutch oven or heavy-bottomed pot over medium-high heat until it’s shimmering. Working in batches to avoid overcrowding, add the beef in a single layer and sear until a deep brown crust forms on all sides, about 3-4 minutes per batch. Transfer the browned beef to a clean plate and set aside.01
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Reduce the heat to medium and add the remaining tablespoon of oil to the same pot. Add the chopped onion and cook, stirring occasionally, until softened and translucent, about 5-7 minutes. Add the garlic and jalapeños and cook for another minute until fragrant.02
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Push the vegetables to the side of the pot and add the tomato paste to the center. Let it cook for about 30 seconds to a minute, stirring, until it darkens slightly. Now, add the chili powder, cumin, smoked paprika, and oregano. Stir everything together and cook for one more minute until the spices are very fragrant.03
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Pour in the dark beer, using your wooden spoon to scrape up any remaining browned bits from the bottom of the pot. Let it simmer for 2-3 minutes, allowing the alcohol to cook off and the liquid to reduce slightly.04
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Return the seared beef and any accumulated juices back to the pot. Add the crushed tomatoes, beef broth, and the bay leaf. Give everything a good stir to combine. Bring the chili to a boil, then immediately reduce the heat to low until it’s at the gentlest of simmers. Cover the pot with a lid slightly ajar.05
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Let the chili simmer gently for about 1 hour and 30 minutes to 2 hours. Stir it occasionally to prevent sticking. The chili is ready when the beef is fork-tender and easily shreds apart.06
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Stir in the drained and rinsed kidney beans and let them heat through in the chili for about 10-15 minutes. Taste and adjust the seasoning—add more salt, pepper, or even a pinch of chili powder if you want more heat. Remove and discard the bay leaf before serving.07
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