My Spicy Beef & Beer Chili is a hearty one-pot chili that’s rich and spicy and perfect for chilly nights.
I teamed up with Hunt’s Tomatoes and BUSH’S Beans to bring you this post. As always, all opinions are my own.
There’s something I find so warm and comforting about a bowl of chili and I find myself craving it weekly when it’s chilly outside. I’ve been making this chili, with a few modifications here and there, since college.
The first year or so of making this chili, I always started with a packet of chili seasoning from the grocery store. Super simple, and inexpensive for the most part. But one night, I was desperate to make this easy dinner, but I realized I had everything on hand but the seasoning packet. So, I rummaged through our spice cabinet and came up with my own spice blend – amping up my favorite flavors like cumin and oregano, and giving it a hearty dash of cayenne for lots of heat. I seasoned as I went and kept adding here and there until it tasted just right. And, truth be told, that’s how I’ve made it for years and years, but I kept getting requests for the recipe. So, today I actually measured everything out and wrote down my recipe for spicy beef & beer chili, which I’m going to dub “Erin’s Spicy Beef & Beer Chili.”
Now, you may be wondering about the beer… I say, add whatever you have on hand with one exception – Skip the IPA. I’ve tried it a couple times, with a couple different brands, and I find that the extreme hoppiness just overpowers all the chili seasonings. But I have used dark porters, mexican lagers and brown ales all with great success. If you’re anti-alcohol, you could also swap in some chicken or beef stock, or just leave it out entirely.
This chili may be a bit more thin than you’re used to. Like, say, this wouldn’t make the best topping for a hot dog because it’d be all over the place. But, I made it this way for a reason, and you’ll have to tell me if this is odd, or if this is how you eat your chili too – I like to serve it over rice.
Growing up, whenever my Nana LaMancuso made chili, she’d always serve it up with a pot of rice. We’d ladle the spicy chili over top, fix it up with our toppings and then eat it all up with a spoon. Ever since then, I’ve eaten it the same way, and I like my chili to be a bit soupy.
So, to keep it that way, I not only add in the beer, but I also throw in a can of chopped tomatoes and kidney beans, both undrained. Their cooking liquids really help to blend all the flavors together and the bean “broth” gives it a silky texture. Not only that, but because I’m using BUSH’S slow-simmered chili beans that already have some seasoning added to them, their broth adds even more flavor. As for the tomatoes, I prefer to use a petite diced variety of Hunt’s vine ripened tomatoes because they break down so nicely while the chili simmers.
I topped these bowls with just a bit of sour cream and some sliced jalapenos, but feel free to dress your spicy beef & beer chili up any way you like it – Cheddar cheese seems to be a crowd favorite too.
Erin's Spicy Beef & Beer Chili
- 1 lb. ground beef
- 1 onion diced
- 1 tablespoon chili powder
- 2 teaspoons cumin
- 1 teaspoon salt
- 1 teaspoon oregano
- ½ teaspoon onion powder
- ¼ teaspoon cayenne
- ¼ teaspoon black pepper
- 1 cup beer dark or light
- 1-16 oz. can BUSH’S slow-simmered kidney chili beans undrained
- 1-14.5 oz. can Hunt’s vine ripened tomatoes petite diced, undrained
- Sour cream for topping (optional)
- Jalapeno pepper for topping (optional)
- Rice for serving (if desired)
Cook ground beef and onion in a large pot on medium-high heat, stirring occasionally until browned (about 4 minutes). Drain fat.
Stir in seasonings, beer, beans and tomatoes. Bring to boil. Reduce heat to low and simmer, uncovered, 15 minutes, stirring occasionally.
Serve over rice, topped with sour cream and sliced jalapenos, if desired.
Wine Pairings for Spicy Beef & Beer Chili:
- Zinfandel makes a perfect match with chili with its dark fruit aromas, hints of smokiness and just the right amount of tannins.
Be sure to check out all these other great chili recipes featuring Hunt’s Vine ripened tomatoes and BUSH’S slow-simmered chili beans too!
This is a sponsored post written by me on behalf of BUSH’S slow-simmered chili beans and Hunt’s vine ripened tomatoes.