Spicy Beef & Beer Chili

My Spicy Beef & Beer Chili is a hearty one-pot chili that’s rich and spicy and perfect for chilly nights.

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.”

Which Beer Is Best for 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. I prefer to use petite diced 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.

Can You Freeze Chili?

Yes, absolutely if you have leftovers, this chili freezes perfectly.  I like to portion it into freezer bags in individual serving sizes and place them on a cookie sheet to freeze.  Once frozen, I stack them in the freezer making for an easy individual lunch!

If you loved this Spicy Beef & Beer Chili I would appreciate it so much if you would give this recipe a star review! Also, be sure to snap a picture of your finished dish and share it with me on Instagram using the hashtag #platingsandpairings and tagging me @platingsandpairings.

Spicy Beef & Beer Chili

My Spicy Beef & Beer Chili is a hearty one-pot chili that’s rich and spicy and perfect for chilly nights.

4.39 from 13 votes

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Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Servings: 4 people

Created by Platings and Pairings

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Ingredients

• 1 lb. ground beef1 lb. ground beef
• 1 onion (diced)1 onion (diced)
• 1 tablespoon chili powder1 tablespoon chili powder
• 2 teaspoons cumin2 teaspoons cumin
• 1 teaspoon salt1 teaspoon salt
• 1 teaspoon oregano1 teaspoon oregano
• ½ teaspoon onion powder½ teaspoon onion powder
• ¼ teaspoon cayenne¼ teaspoon cayenne
• ¼ teaspoon black pepper¼ teaspoon black pepper
• 1 cup beer (dark or light)1 cup beer (dark or light)
• 1-15 oz. can kidney beans (undrained)1-15 oz. can kidney beans (undrained)
• 1-14.5 oz. can petite diced tomatoes (undrained)1-14.5 oz. can petite diced tomatoes (undrained)
• Sour cream (for topping (optional))Sour cream (for topping (optional))
• Jalapeno pepper (for topping (optional))Jalapeno pepper (for topping (optional))
• Rice (for serving (if desired))Rice (for serving (if desired))

Instructions

• 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.

Did you make this recipe?Mention @platingsandpairings or tag #platingsandpairings!

Nutrition

Calories: 336kcal | Carbohydrates: 6g | Protein: 20g | Fat: 23g | Saturated Fat: 8g | Cholesterol: 80mg | Sodium: 695mg | Potassium: 419mg | Fiber: 1g | Sugar: 1g | Vitamin A: 660IU | Vitamin C: 2.1mg | Calcium: 51mg | Iron: 3.5mg

Wine Pairings for Chili:

• Zinfandel makes a perfect match with chili with its dark fruit aromas, hints of smokiness and just the right amount of tannins.

More Chili Recipes:

• Instant Pot Chili Mac and Cheese + VIDEO
• Easy White Chicken Chili
• Buffalo Chicken Chili
• Instant Pot Chili