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Beer and Beef Chili


Quick chili, weeknight dish, adapted from book Recipes Every Man Should Know

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Rate this recipe 4.2/5 (9 Votes)


  • 1 tbsp olive oil
  • 1 large yellow onion, diced
  • 1 large green or red bell pepper, chopped
  • 1-1.25 lb ground beef
  • 1 1/2-2 tbsp chili powder
  • 1 tsp cayenne pepper
  • 1 tsp ground cumin
  • salt, to taste
  • 2 tbsp light brown sugar(I recommend 1)
  • 2 (14.5 oz) cans pinto or red kidney beans, drained
  • 1 (14.5 oz) can diced tomatoes
  • 1 (12 oz) bottle dark beer (I used Guinness)
  • 1-2 tbsp cornmeal, optional


Servings 4


Step 1

1. Warm oil in a large pot over medium-high heat. Add onions and peppers and saute 5 minutes. add meat. Cook until browned, about 10 minutes. Stir in spices, salt, and brown sugar. Add beans, tomatoes, and beer. Stir and bring to a boil. Reduce heat to low and simmer 20-25 minutes or until thick and soupy. Stir in cornmeal if you want a thicker chili.

2. Serve chili hot, topped with any of the following: shredded cheddar cheese, sour cream, diced avocado, sliced scallions or fresh cilantro.


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