Chili Con Cervesa

Chili con cervesa swaps the usual water or broth for a full bottle of beer, which is the move that turns ordinary chili into something with serious depth. The malt and hops in the beer cook down into a slightly bitter, almost smoky backbone that rounds out the tomato and chili powder. The alcohol cooks off completely, leaving only flavor.

Using ground round steak instead of regular ground beef keeps the chili leaner without sacrificing flavor. Round steak has less fat than chuck, so you skip the draining step and the finished chili tastes meaty rather than greasy.

The undrained kidney beans are intentional. The bean liquid carries thickening starch and concentrated bean flavor, and dumping it adds body and ties the chili together. Drained beans give a thinner, less unified chili.

A teaspoon of sugar might seem strange but it balances the acidity of the tomato paste and beer. You won’t taste sweetness; you’ll taste a more rounded chili that doesn’t bite the back of your throat.

Serve in big bowls topped with shredded cheddar and chopped scallions. Cornbread on the side is the classic move.

Pro Tips

• Use a Mexican lager (Corona, Tecate, Modelo) or amber beer like a Negra Modelo. Hoppy IPAs go bitter when reduced and overwhelm the chili.
• Brown the beef and onions thoroughly before adding liquids. Properly browned meat is where the depth comes from.
• Simmer with the lid off for the last 10 minutes if you want a thicker chili. Lid on keeps it brothy.
• Make a day ahead if possible. Chili always tastes better the next day after the flavors have time to marry.

Variations

• Add a chopped jalapeño or a teaspoon of chipotle in adobo for more heat.
• Stir in a square of dark chocolate or a teaspoon of cocoa powder for mole-style depth.
• Substitute black beans or pinto for the kidney beans, or use a mix for variety.