This Beef and Beer Chili is a crowd-pleaser for game day, busy weeknights, or a cozy family dinner. It combines classic chili elements—seasoned ground beef, a mix of beans, tomato sauce, and a few well-chosen spices—with a splash of beer for added depth. Ready in about 45 minutes using common pantry ingredients, this chili is an easy, flavor-forward recipe that the whole family will enjoy.
You’ll Love This
- Perfect for game day. The subtle beer flavor complements the chili without overpowering it. The alcohol cooks off during simmering, making this suitable for all ages.
- Quick and simple to make. Minimal prep—just dice an onion and slice garlic—then a short simmer gives you big flavor in about 45 minutes total.
- Pantry-friendly ingredients. Most items are staples you likely have on hand. Cocoa powder adds depth and apple cider vinegar brightens and balances the flavors for a richer, more complex chili.
Instructions
Heat oil in a large pot over medium heat. Add the diced onion with a couple pinches of salt and pepper and cook, stirring frequently, for about 4 minutes. Add the sliced garlic and cook for 1 minute, stirring.
Add the ground beef and cook, breaking it up with a spatula, until it’s browned and cooked through.
Stir in chili powder, cocoa powder, cumin, and chipotles in adobo along with a couple pinches of salt and pepper. Cook, stirring often, for 1 minute to bloom the spices.
Pour in the beans, tomato sauce, and beer. Bring the mixture to a simmer.
Reduce the heat to low or medium-low, cover, and simmer for 30 minutes, stirring occasionally. Stir in the apple cider vinegar and adjust seasoning with salt and pepper to taste. Serve topped with tortilla strips, crumbled Cotija, fresh cilantro, sliced jalapeño, and a dollop of sour cream if desired.
Tips
- Choose a beer with flavor. Use a beer you enjoy drinking—an ale or lager for a milder note, or a hoppy IPA or stout for a bolder character. Avoid very light, low-flavor mass-market lagers.
- Alcohol-free option. Substitute beer with beef or chicken stock if you prefer to avoid alcohol. The chili will still be flavorful.
- Best beef choice. An 80/20 ground beef blend gives good flavor without excessive greasiness; 85/15 is acceptable, but very lean beef will yield less flavor.
- Bean flexibility. Any canned beans can be used—keep the same overall quantities and rinse and drain well before adding.
- Vinegar substitutes. If you don’t have apple cider vinegar, white wine, red wine, or balsamic vinegars work fine—use the one you prefer for acidity and balance.
- Make it spicier. Add extra chipotles in adobo, a pinch of cayenne, or red pepper flakes to increase heat.
- Freezes well. Store in airtight containers for up to 3 months. Thaw overnight in the refrigerator and reheat gently on the stove until warmed through.
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Beef and Beer Chili
This Beef and Beer Chili is perfect for game day, a busy weeknight, or Sunday night dinner with the family. It’s loaded with all the classic chili ingredients – ground beef, a variety of beans, and a few key spices – and just a hint of your favorite beer flavor! Ready in 45 minutes with a handful of pantry staples, this beer chili will quickly become a family favorite!
- Prep Time: 5 minutes
- Cook Time: 40 minutes
- Total Time: 45 minutes
- Yield: 8 servings
- Category: Main Dish
- Method: Stove Top
- Cuisine: American
Ingredients
- 1 tablespoon olive oil
- 1 small red onion, diced
- 5 cloves garlic, thinly sliced
- 16 oz ground beef
- 2 tablespoons chili powder
- 1 tablespoon cumin
- 1 teaspoon unsweetened cocoa powder
- 2–3 teaspoons diced chipotles in adobo (to taste)
- 3 (15 oz) cans dark kidney beans, drained and rinsed
- 1 (15 oz) can light kidney beans, drained and rinsed
- 1 (15 oz) can black beans, drained and rinsed
- 1 (28 oz) can tomato sauce
- 12 oz your favorite beer (or stock for alcohol-free)
- 1 tablespoon apple cider vinegar
- Kosher salt and fresh cracked pepper to taste
Garnish:
- Easy homemade tortilla strips
- Crumbled Cotija cheese
- Fresh chopped cilantro
- Thinly sliced jalapeños
- Sour cream
Instructions
- Heat oil in a large pot over medium heat.
- Add onion with a couple pinches of salt and pepper; cook, stirring frequently, for 4 minutes.
- Add garlic and cook for 1 minute, stirring often.
- Add ground beef and cook, crumbling with a spatula, until cooked through.
- Stir in chili powder, cocoa powder, cumin, chipotles in adobo, and a couple pinches of salt and pepper; cook for 1 minute.
- Add beans, tomato sauce, and beer (or stock).
- Bring to a simmer over medium-high heat.
- Reduce heat to low or medium-low and simmer, covered, for 30 minutes, stirring occasionally. Stir in apple cider vinegar and season to taste.
- Garnish with tortilla strips, Cotija, cilantro, jalapeño, and sour cream.
Notes
Beer choice: Use a beer with flavor—an ale or lager for mildness, or an IPA or stout for more pronounced notes. Avoid very light macro lagers.
Alcohol-free option: Replace beer with stock or broth if desired.
Beef: 80/20 ground beef provides the best balance of flavor and texture; 85/15 is acceptable.
Beans: Swap or combine canned beans as needed; keep similar overall quantities.
Vinegar substitutes: White wine, red wine, or balsamic vinegar work in place of apple cider vinegar.
Spice level: Add more chipotles, cayenne, or red pepper flakes to increase heat.
Freezing: Freeze in airtight containers up to 3 months. Thaw overnight in the refrigerator and reheat on the stove until warmed through.