Chuli and Beer Beef and Beer Chilli

This is the perfect Beer Chili recipe. Packed with vegetables, hearty beans, rich beer, and ground meat – it's comfort food at it's finest.

Recently, on Instagram, I was talking about beer chili. I was surprised at the number of messages I got regarding what it was!

When making chili, I almost always use beer with or instead of stock/broth for the liquid. To some people, I know this may seem confusing so…

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Why do you use beer in chili?

For flavor, of course! The rich and buttery flavor of beer adds so much to chili. When it's added to the meat and vegetables as they're sauteeing, it deglazes the pan and as it simmers, most to all of the alcohol cooks out.

When I use beer in my chili, it has a more robust, cozy taste that just kicks everything up to the next level. The nest question I'm sure you have is…

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What kind of beer is best in chili?

I almost always use a lager, porter or stout beer. These three types of beers tend to be a little lower on the hop scale and they have a more rich and frothy feel, which in turn makes the chili nice and hearty.

I love using seasonal beers – like pumpkin, coffee, chocolate – most of the time, bold flavors like that really work well with chili powder and cumin, the main spices in this recipe.

Steer clear of very hoppy IPAs and sours, unless you're doing like a white chicken chili, which is much different from the recipe below.

What else is in this recipe?

The usual suspects 🙂 I like to keep chili simple. We've just got a combination of meat (you can use beef, venison, turkey, bison – just see the directions for details), onion, peppers, tomatoes, beans, and spices.

I like to keep all of the ingredients on hand so whenever I feel like it, I can whip up a pot on a lazy Sunday for the week.

How do you make beer chili?

This is the best part. It's a one-pot recipe! You start by sauteeing the onions and peppers, brown the meat, deglaze with the beer, and everything else goes in the pot!

Don't you love a fabulous meal with almost no cleanup? Check out this Stuffed Pepper Soup, too!

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Description

This is the perfect Beer Chili recipe. Packed with vegetables, hearty beans, rich beer, and ground meat – it's comfort food at it's finest.

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• 2 Tbsp. olive oil
• 1 onion, diced
• 2 green bell peppers, diced
• 1 lb. ground meat (beef, venison, turkey, elk*)
• 3 garlic cloves, minced
• 2 Tbsp. chili powder
• 2 Tbsp. cumin
• 1 tsp. salt
• 1/2 tsp. pepper
• *1 and 1/2 Tbsp. apple cider vinegar* – for wild game meat ONLY
• 12 oz. beer (I like lagers, porters, or stouts)
• 2 (15 oz.) cans of diced tomatoes
• 1 (6 oz.) can tomato paste
• 1 (15oz.) can pinto beans
• 1 (15oz.) can black beans
• 1 (15oz.) can kidney beans

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1. Start by heating the olive oil in a large pot. Add the onions and peppers and saute for about 5 minutes until they start to soften.
2. Add the ground meat and allow it to brown, about 8 minutes. Then add the garlic, chili powder, cumin, salt and pepper and cook for 2 additional minutes.
3. Then, add the beer and allow it to deglaze the pan while you scrape up the bits off the bottom of the pan. Let this cook for 5 minutes while the alcohol cooks out of the beer.
4. Then add all of the remaining ingredients and stir. Bring the mixture to a boil, reduce it to a simmer, and cover.
5. Cook for at least 20 minutes, but the longer the better! When you're ready to serve, remove it from the heat and top how you like!

• Prep Time: 10 minutes
• Cook Time: 40 minutes
• Category: Soup/Stew
• Method: Stovetop
• Cuisine: American

Nutrition

• Calories: 432
• Sugar: 7 g
• Sodium: 742 mg
• Fat: 9 g
• Saturated Fat: 2 g
• Unsaturated Fat: 4 g
• Trans Fat: 0 g
• Carbohydrates: 59 g
• Fiber: 16 g
• Protein: 29 g
• Cholesterol: 40 mg

Keywords: chili, soup, beer

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Source: https://www.missallieskitchen.com/beer-chili/