There’s nothing quite like a hearty bowl of chili to bring comfort to the table, and this Beef, Bean & Beer Chili is no exception.

Combining rich, savory ground beef, earthy spices, and the bold flavor of beer, this recipe takes chili to a whole new level.

It’s perfect for a cold day, a tailgate party, or just because you’re craving something flavorful and satisfying.

This chili is a celebration of bold flavors. With ancho chili powder, cumin, and a touch of cocoa, it delivers a beautifully spiced base, complemented by tender beef and hearty pinto beans.

The beer adds a unique depth, making this chili stand out as a dish you’ll want to make again and again.

Beef, Bean & Beer Chili
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Beef, Bean & Beer Chili

Recipe by JoanneCourse: MainCuisine: AmericanDifficulty: Easy
Servings

6

servings
Prep time

30

minutes
Cooking time

1

hour 

15

minutes
Calories

350

kcal

Ingredients

  • Base:

  • 1 tablespoon vegetable oil

  • 1 diced onion

  • 2 pounds ground beef

  • Spices:

  • 2 teaspoons salt, plus more to taste

  • 1 teaspoon ground black pepper

  • 3 tablespoons ancho chili powder

  • 1 tablespoon ground cumin

  • 1/8 teaspoon ground cinnamon

  • 2 teaspoons paprika

  • 1 teaspoon unsweetened cocoa powder

  • 1/4 teaspoon dried oregano

  • 1/4 teaspoon ground cayenne pepper

  • Additional Ingredients:

  • 3 cloves garlic, minced

  • 1 (12 oz) bottle of beer (Saison or your favorite)

  • 1 cup tomato puree or crushed tomatoes

  • 2 cups water, or as needed

  • 2/3 cup diced green pepper (poblano or a mix of jalapeño and bell pepper)

  • 2 (12 oz) cans pinto beans, drained and rinsed

Directions

  • Sauté the Base:
  • Heat the vegetable oil in a large pot over high heat. Add diced onion and sauté until softened, about 3 minutes.
  • Add ground beef, salt, and pepper. Cook, breaking up the meat with a spoon, until browned and crumbled, about 5 minutes.
  • Cook the Spices:
  • Once the meat is browned, reduce heat to medium-high and add garlic. Cook for 1 minute until fragrant.
  • Add ancho chili powder, cumin, cinnamon, paprika, oregano, and cayenne pepper. Stir and cook for 3-4 minutes to toast the spice
  • Deglaze with Beer:
  • Pour in the beer, scraping up any browned bits from the bottom of the pot. Let it simmer for 2 minutes to reduce slightly.
  • d Remaining Ingredients:
  • Stir in cocoa powder, tomato puree, and water. Mix thoroughly and bring to a simmer.
  • Add diced green pepper and rinsed pinto beans. Stir to combine.
  • Simmer:
  • Reduce heat to medium-low and let the chili simmer uncovered for 30 minutes, stirring occasionally. Adjust the consistency with water if needed.
  • Skim any excess fat from the surface before serving.
  • Taste and Serve:
  • Taste and adjust seasoning as needed. Ladle into bowls and serve with optional toppings like crème fraîche, fresh cilantro, or a sprinkle of cayenne.

Recipe Video

Notes

  • For a smoky twist, use chipotle chili powder instead of ancho.
  • Feel free to substitute the beer with beef broth if desired.
  • This chili pairs beautifully with cornbread or tortilla chips for added crunch.

Storage and Reheating

  • Refrigeration: Store in an airtight container for up to 4 days.
    .
  • Freezing: Freeze in portioned containers for up to 3 months. Thaw in the refrigerator overnight before reheating.
    .
  • Reheating: Warm on the stovetop over medium heat, stirring occasionally. Add a splash of water or stock to loosen if needed.