Beer Chili Con Carne
Submitted by muriel
Robust beer chili with ground beef, fire-roasted peppers, and kidney beans. The beer adds malty depth while three-hour simmer creates complex, layered flavor.
YIELD
16 servingsPREP
30 minCOOK
3 hrsREADY
4 hrsBeer transforms ordinary chili into something extraordinary in this slow-simmered pot of comfort.
Ground beef browns to a deep crust before meeting a trio of peppers (sweet bell, fresh hot chilis, and dried) along with cumin, oregano, and thyme. Then comes the game-changer: a full can of beer bubbles away, leaving behind malty richness that balances the heat.
After three hours of gentle simmering, the flavors meld into a thick, stick-to-your-ribs chili that’s worth every minute.
Chef Tips
- Use a lager or amber ale for balanced flavor; avoid hoppy IPAs that can turn bitter
- Take time to properly brown the beef (30 minutes) for maximum depth
- Cornmeal thickens the chili while adding subtle sweetness
- Make ahead and refrigerate overnight for even better flavor development
Ingredients
Directions
Brown beef in 2 Tbs of the hot oils ( canola and olive), it will release liquid before it brows. (This should take about half an hour) Set aside In another pan cook onions in 2 tablespoon of the oil until it starts to change color.
Stir in bell pepper and cook until soft. Add garlic and cook 1 minute. Stir in cumin, oregano, peppers, chilis and thyme. Cook 1 minute.
Stir in browned beef, season with salt and pepper. Pour beer and cook until foam disappears.
Stir in tomatoes and sugar and bring to a boil and simmer uncovered for 1 hour, stirring occasionally. Sprinkle the corn meal and stir well. Cover pan and simmer 2 hours. Stir a few times.
Add beans and some of the liquid they were cooked in. Cook 10 minutes. Check seasonings. Serve topped with chopped green onions.
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