Add your favorite beer to a pot of classic ground beef chili for a gameday twist that’s rich and warm, perfect for cozy nights in or a football party with friends.
As a kid from Buffalo, New York, we knew what cold was and helped my mom make coupius pots of chili for those chilly nights. Her classic ground beef chili was also the unofficial meal most Sundays for football too. And even though Florida has been home more than half of my life, and those “chilly” nights are rare, there’s just something about a warm bowl of chili that is perfect this time of year.
I’ve been making a variation of this chili recipe for years. It’s similar to my mom’s, but with my own flair; sometimes I’ll add corn or celery. Sometimes a few diced carrots. But the base and spices are always the same.
For most of my chili recipes, I add broth to the pot to help cut down the acidity that comes with crushed tomatoes. Except when I make it for football – then we use beer!
Which Beer Is Best for Chili?
You could look up this question and get SO many answers from other sites telling you which beer is the best beer for this Ground Beef and Beer Chili recipe. But I’m going to tell you to keep it simple and use whatever beer you have on hand.
A darker beer such as a stout will give it a richer flavor. A lighter beer won’t overpower the chili flavors but will add a little something to it. I tend to use a Mexican Lager (such as Corona) and it adds a very subtle hint of lime to your pot of chili.
Whatever beer you decide on, the beer is added near the end, as your pot of chili simmers, so any alcohol will cook down. If you’d prefer not to add beer to this ground beef chili recipe, you can sub in broth or stock instead.
What goes into this Ground Beef and Beer Chili
- 1 lb. ground beef
- 1 onion diced
- garlic cloves, minced
- chili powder
- onion powder
- salt and pepper
- 1-12 oz. bottle beer (dark or light)
- 1-15 oz. can kidney beans, drained
- 1-14.5 oz. can petite diced tomatoes
- sour cream, jalapeno peppers, avocado, shredded cheese, sliced radish, fresh cilantro for topping (optional)
Everything comes together in a large pot, such as a dutch oven or a 4-5qt saucepan and is ready in no time. The longer this chili recipe simmers, the deeper the flavor. The leftovers will taste amazing the next day.
This Ground Beef and Beer Chili recipe serves 4-6 depending on portion size, and is incredibly easy to double for meal prep or the masses on Sunday – enjoy!
ground beef and beer chili
- 1 lb. ground beef
- 2 tablespoons olive oil
- 1 yellow onion, diced
- 3 garlic cloves, minced
- 1 tablespoon chili powder
- 2 teaspoons cumin
- 2 teaspoons coriander
- 1/2 teaspoon onion powder
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1-12 ounce bottle beer - dark or light
- 1-15 ounce can kidney beans, drained
- 1-14.5 ounce can petite diced tomatoes
- sour cream, jalapeno peppers, avocado, shredded cheese, sliced radish, fresh cilantro for topping - optional
- In a Dutch oven or deep pot, heat olive oil to medium-high. Add onion and saute,, stirring frequently, until onions are translucent, about 5 minutes.
- Add ground beef and continue cooking, breaking meat into pieces as it browns. Add minced garlic cloves and cook until fragrant, about 30 seconds. Add remaining spices and combine, stirring together.
- Add remaining ingredients and cook bring to a boil. Reduce heat to medium-low and simmer, uncovered for 15-20 minutes.
- Serve with your favorite toppings and enjoy.
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