Beer chili is a hearty, flavor-packed twist on classic chili, made richer and deeper with the addition of beer. As it simmers, the beer enhances the spices and beef, creating a bold, savory chili that’s perfect for game day, tailgates, or cozy nights at home. Easy to make in one pot and even better the next day, this beer chili is a crowd-pleasing comfort food staple. You can make it on the stove, in a slow cooker, or in the instant pot.
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 chili seasoning 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.”
This chili with beer 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 (which I make in the instant pot or my rice cooker).
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.
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This is my husbands favorite recipe for chili! He begs me to make it all the time! Thank you for the recipe I kinda do my own thing for the spices for my own touch. It’s a household hit!
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Table of Contents
Ingredient notes
- Ground Beef – I like to use lean ground beef. You can also swap in ground turkey or ground chicken.
- Onion – You can use a yellow, white or red onion.
- Spices – Chili powder, cumin, oregano, onion powder, cayenne pepper.
- Salt + Pepper
- Beer – You can use dark or light beer. Or, if you’d prefer to not use alcohol, you could also swap in some chicken or beef broth, or just leave it out entirely.
- Kidney Beans – Canned and undrained. You can also use pinto beans or black beans.
- Petite Diced Tomatoes – Canned and undrained.
How to make it
Stovetop directions
- Sauté the ground beef and onion in a large pot on medium-high heat, until browned. Drain the fat.
- Stir in the chili seasonings, beer, beans and tomatoes.
- Bring to boil then reduce the heat to low and simmer, uncovered, 15 minutes.
- Enjoy with your favorite toppings!
Slow cooker directions
- In a large skillet, saute the ground beef and onion until browned. Drain the fat.
- Add the ground beef and onion to your slow cooker and stir in the seasonings, beer, beans and tomatoes.
- Place the lid on the slow cooker and cook on LOW for 4-6 hours or HIGH for 2-3 hours.
- Enjoy with your favorite toppings!
Instant pot directions
- Turn your instant pot to SAUTE.
- Once hot, brown ground beef with diced onions.
- Hit CANCEL. Add in your liquid, beans, tomatoes and chili seasonings and scrape any browned bits from the bottom of the pot. This is important–if you don’t scrape off the browned bits, the Instant Pot may not come to pressure.
- Cook on MANUAL high pressure for 20 minutes.
- Turn the knob to vent and quick release the pressure before removing the lid.
- Enjoy with your favorite toppings!
Topping ideas
- Sour Cream
- Jalapeño peppers
- Tortilla Strips or Crushed Tortilla Chips
- Diced Avocado
- Green Onions
- Fresh Cilantro
- Radishes
- Shredded Cheddar Cheese
How to make ahead + store
- To Store: Store in an airtight container in the fridge for up to 5 days.
- To Reheat: Gently reheat on the stove over medium-low heat until hot. You can also microwave the leftovers.
- To Freeze: I like to portion the leftover chili 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! You can freeze for up to 3 months.
FAQs
Beer adds flavor to chili and helps to tenderize the meat. Even if you’re not a beer drinker, you’ll love the flavor in chili. It adds a hint of sweetness and balances out the heat from the spicy chili flavorings.
Add the beer with the chili spices and use it to help deglaze the pot, by scraping off any browned bits from the bottom of the pan.
Yes! You can add beer to any of your favorite chili recipes. It will give the chili a hint of sweetness, help to balance out the spices, and to tenderize the meat.
You can add any kind of beer that 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.
Add in your usual chili seasoning blend of chili powder, cumin, oregano and cayenne, and then let it all simmer for about 15 minutes.
What to serve with it
- Cornbread
- MORE → 45+ BEST sides for chili
Erin’s 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
Did you try this beer chili recipe?
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More → 35+ Ground Beef Recipes
Full Recipe
The Best Beer Chili
Equipment
- Slow Cooker (optional)
- Instant Pot (optional)
Ingredients
- 1 pound 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 15-ounce can kidney beans (undrained)
- 1 14.5-ounce can petite diced tomatoes (undrained)
Toppings
- Sour Cream
- Cheddar Cheese (grated)
- Jalapenos
- Fresh Cilantro (minced)
- Tortilla Strips
- Tortilla Chips (crushed)
Instructions
Stove Top Directions
- Cook 1 pound ground beef and 1 onion in a large pot on medium-high heat, stirring occasionally until browned (about 4 minutes). Drain fat.
- Stir in 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, 1 15-ounce can kidney beans and 1 14.5-ounce can petite diced tomatoes. Bring to boil. Reduce heat to low and simmer, uncovered, 15 minutes, stirring occasionally.
- Serve with your favorite toppings and enjoy!
Slow Cooker Directions
- In a large skillet, saute the 1 pound ground beef and 1 onion until browned. Drain the fat.
- Add the ground beef and onion to your slow cooker and stir in the seasonings, 1 cup beer, 1 15-ounce can kidney beans and 1 14.5-ounce can petite diced tomatoes.
- Place the lid on the slow cooker and cook on LOW for 4-6 hours or HIGH for 2-3 hours. Enjoy with your favorite toppings!
Instant Pot Directions
- Turn your instant pot to SAUTE.Once hot, brown ground beef with diced onions. Hit CANCEL.
- Add in your liquid, beans, tomatoes and chili seasonings and scrape any browned bits from the bottom of the pot. This is important–if you don’t scrape off the browned bits, the Instant Pot may not come to pressure.
- Cook on MANUAL high pressure for 20 minutes. Turn the knob to vent and quick release the pressure before removing the lid. Enjoy with your favorite toppings!
Notes
- To Store: Store in an airtight container in the fridge for up to 5 days.
- To Reheat: Gently reheat on the stove over medium-low heat until hot. You can also microwave the leftovers.
- To Freeze: I like to portion the leftover chili 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! You can freeze for up to 3 months.
Nutrition
This recipe was originally published in 2018. It was updated in 2023 to add new information. The chili recipe with beer remains the same. Enjoy!
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