Beef and Beer Chili

Ingredients

• 1.36 kg (3 pounds)ground beef
• 1yellow onion, finely diced
• 1green bell pepper, finely diced
• to tasteolive oil
• 8 clovesgarlic, minced
• 3 tablespoonstomato paste
• 2 teaspoonsground cumin
• 6 tablespoonschilli powder
• to tastesalt and pepper
• 355 ml (12 oz)dark beer
• 2 cans (794 g each; 28 oz each)crushed tomatoes
• 710 ml (3 cups)chicken stock or chicken broth
• 2 cans (425 g each; 15 oz each)kidney beans, drained
• to tastesour cream
• to tasteshredded Cheddar cheese
• to tastechopped scallions

Instructions

1. 1

   Brown the beef

   Heat a large 7.6-litre (8 qt) Dutch oven over medium-high heat. Brown and cook the beef for about 15 minutes, seasoning with salt and pepper to taste. It should release enough fat that you do not need oil; cook in batches if necessary, then drain off any excess fat.

2. 2

   Cook the vegetables

   Lower the heat to medium and add some olive oil, the onion and the bell pepper. Cook for about 8 minutes, then add the garlic and cook for another 2 minutes.

3. 3

   Add spices and beans

   Stir in the tomato paste and cook for 1 minute. Add the chilli powder and cumin, cook for another 2 minutes, then stir in the drained kidney beans.

4. 4

   Pour in liquids

   Add the beer and cook until it has reduced. Stir in the crushed tomatoes and chicken stock or broth, mixing until evenly combined.

5. 5

   Simmer and serve

   Bring the chilli to a boil, then cover and simmer for about 45 minutes to 1 hour. Serve with sour cream, shredded Cheddar and scallions.

What is beef and beer chilli?

Chilli con carne is a well-established dish in American cooking, especially associated with Texas and the wider south-west. Versions vary, but this one combines ground beef, beans, tomatoes and chilli spices in a substantial one-pot meal.

Dark beer gives the broth a malty note, while a long, covered simmer brings the ingredients together. Cool sour cream and sharp Cheddar make a pleasing contrast at the table.

Nutrition and macros by portion

The nutrition label shows one serving as written: 480 calories, 43g protein, 28g carbs, 23g fat.

Most of the protein and fat come from the ground beef, while the kidney beans, tomatoes and beer contribute much of the carbohydrate. For a more balanced plate, serve a bowl with a generous side of green vegetables; toppings are optional and their contribution will vary with the amount used.

Choosing the beef and beans

Ground beef: Beef with some fat browns well and gives the chilli a rich base. Drain away excess fat after browning so the finished pot is not greasy.

Kidney beans: Drain them before adding so their canning liquid does not thin or overly season the chilli. Stir them in with the spices as directed.

Building the flavour

Vegetables first: Give the onion and pepper their full 8 minutes over medium heat to soften before adding the garlic. The garlic needs only 2 minutes, as it can turn bitter if cooked too long.

Spices and paste: Cooking the tomato paste for 1 minute and the chilli powder and cumin for 2 minutes helps distribute their flavour through the base. Keep stirring so the mixture does not catch on the bottom.

Why reduce the beer?

Beer reduction: Let the beer cook down before adding the tomatoes and stock. This concentrates its flavour in the pot rather than leaving a thin, strongly beer-flavoured broth.

Dark beer: Its malty character suits the beef and spices. Choose a beer you enjoy drinking, since its flavour will remain noticeable in the finished chilli.

Getting the simmer right

Gentle heat: Once the chilli reaches a boil, lower the heat and keep it covered for 45 minutes to 1 hour. Aim for a quiet simmer rather than a vigorous boil.

Doneness: The vegetables should be tender and the broth should taste well blended. If it still seems thin, continue simmering until it reaches the consistency you prefer.

Toppings and serving ideas

Creamy toppings: Add sour cream and shredded Cheddar to each bowl so diners can choose how much they want. Chopped scallions bring a fresh, savoury finish.

On the side: Serve the chilli with rice, cornbread or a simple green salad. These make the bowl into a fuller meal and offer a mild contrast to the spiced beef.

Recipe notes & tips

• Brown the beef in batches if the pot is crowded, so it browns rather than steams.
• Drain excess fat after cooking the beef, before adding the vegetables.
• Stir frequently while cooking the tomato paste and spices to prevent sticking.
• Use a dark beer whose flavour you like, as the beer remains part of the chilli's taste.
• Keep the pot at a gentle simmer during the covered cooking time.
• Set toppings out separately so everyone can finish their own bowl.

Variations

• Add heat: Stir in chopped fresh chilli or a pinch of cayenne with the spices.
• Try another bean: Swap kidney beans for an equal amount of drained black or pinto beans.
• Use a different beer: Choose a brown ale for a milder malt note.
• Make it meatier: Replace some of the ground beef with diced beef and simmer until tender.
• Add a smoky note: Use smoked Cheddar as the topping.

Common mistakes to avoid

• Crowding the pot: The beef can steam instead of brown; cook it in batches if needed.
• Skipping the drain: Excess beef fat can make the chilli greasy; spoon or pour it off after browning.
• Burning the garlic: Add it after the onion and pepper have softened, and cook for just 2 minutes.
• Adding liquids too soon: Let the beer reduce before stirring in the tomatoes and stock.
• Boiling hard: A vigorous boil can make the chilli reduce unevenly; lower it to a gentle simmer.
• Over-seasoning early: Salt levels vary between stock and tinned ingredients, so taste before adding more.

How to store

Cool leftovers promptly and refrigerate in a covered container for up to 3 days. Reheat on the hob over a gentle heat, stirring until hot throughout; add a splash of stock or water if it has thickened. Store toppings separately and add them just before serving.

Frequently asked questions