Chili's awesome, but when you toss in some beer, you're in for a flavor fiesta! For the best chili ever, try Classic Beef Chili, Spicy Chicken Chili, or even a hearty Vegetarian Black Bean Chili. Don't forget the smoky goodness of Bacon and Beer Chili or the fun twist of Pumpkin Ale Chili. Each recipe packs a punch of flavor, and trust me, you'll want to pair it with cornbread or tortilla chips. Whether you're warming up on a chilly night or gearing up for game day, these chilis will hit the spot. Stick around for more epic recipes that'll spice up your dinner!
Main Points
- Classic Beef Chili offers a hearty blend of ground beef, spices, and beer, making it perfect for gatherings.
- Spicy Chicken Chili features tender diced chicken and bell peppers, enhanced by the deep flavors of beer.
- Bacon and Beer Chili combines smoky bacon with ground beef, creating a rich and comforting dish ideal for winter nights.
- Vegetarian Black Bean Chili is a healthy option packed with beans and vegetables, using beer for added depth of flavor.
- Pumpkin Ale Chili uniquely combines pumpkin with beer for a seasonal dish that balances sweetness and maltiness, perfect for fall events.
Classic Beef Chili
Chili is a beloved dish that warms the soul and brings friends and family together around a hearty bowl. When you add beer to the mix, you boost the flavors to new heights, enhancing the richness and depth of the dish. This Classic Beef Chili recipe combines tender ground beef, a blend of spices, and the delightful taste of your favorite beer, creating a comforting meal that's perfect for game days, chilly evenings, or casual gatherings.
In this recipe, you'll experience the harmonious marriage of robust flavors, with each ingredient playing a key role in creating a satisfying chili. The choice of beer can greatly influence the final taste, so select one that you enjoy drinking. Whether you opt for a stout, porter, or a classic lager, your beer will contribute a unique character to the dish.
Get ready to indulge in a bowl of chili that's hearty, flavorful, and sure to please everyone at the table.
Ingredients:
- 2 tablespoons olive oil
- 1 large onion, diced
- 4 cloves garlic, minced
- 1 pound ground beef
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 1 can (14 ounces) diced tomatoes
- 1 can (15 ounces) kidney beans, drained and rinsed
- 1 can (15 ounces) black beans, drained and rinsed
- 1 cup beer (your choice)
- Salt and pepper to taste
- Optional toppings: shredded cheese, sour cream, chopped green onions, cilantro
To prepare the chili, heat the olive oil in a large pot over medium heat. Add the diced onion and sauté until soft and translucent, about 5 minutes. Stir in the minced garlic and cook for another minute until fragrant.
Increase the heat to medium-high and add the ground beef, cooking until browned. Once the beef is browned, stir in the chili powder, cumin, and smoked paprika. Add the diced tomatoes, kidney beans, black beans, and beer, then bring the mixture to a boil.
Reduce the heat to low and let the chili simmer for at least 30 minutes, stirring occasionally. Season with salt and pepper to taste before serving.
When cooking chili, feel free to adjust the spice levels according to your preference. If you enjoy heat, consider adding diced jalapeños or a splash of hot sauce. For a thicker consistency, let the chili simmer longer, uncovered. Alternatively, if you like a bit more liquid, you can add extra beer or broth.
Chili often tastes even better the next day, so don't hesitate to make it ahead of time and let the flavors meld overnight! Enjoy your comforting bowl of Classic Beef Chili.
Spicy Chicken Chili
Spicy Chicken Chili is a delightful dish that packs a punch with its robust flavors and a hint of heat. The use of chicken breast combined with the right spices and a splash of beer makes this chili a heartwarming meal that's perfect for any occasion. Whether you're hosting a cozy gathering or just craving some comfort food, this dish is sure to please.
The beer not only improves the flavor of the chili but also tenderizes the chicken, resulting in a dish that melts in your mouth. This recipe strikes a perfect balance between spice and savory, with the addition of bell peppers and tomatoes providing both texture and sweetness.
Optional toppings like sour cream and cilantro make the dish even more enjoyable, giving a fresh contrast to the spicy chicken chili base. So gather your ingredients, grab a cold beer, and get ready to whip up a mouthwatering meal that your family and friends will rave about!
Ingredients:
- 1 lb boneless, skinless chicken breasts, diced
- 1 can (15 oz) diced tomatoes
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 bell pepper, chopped
- 2 tablespoons olive oil
- 2 tablespoons chili powder
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1/2 teaspoon cayenne pepper (or to taste)
- 1 cup beer (lager or pale ale works best)
- Salt and pepper to taste
- Optional toppings: sour cream, shredded cheese, chopped cilantro, lime wedges
In a large pot over medium heat, add the olive oil and sauté the chopped onion and garlic until they become translucent. Then, add the diced chicken and cook until browned.
Next, incorporate the bell pepper, chili powder, cumin, paprika, cayenne pepper, salt, and pepper, stirring to combine. Pour in the diced tomatoes along with their juices, the kidney beans, and the beer, stirring well to integrate everything.
Bring the mixture to a boil, then reduce the heat to low and let it simmer uncovered for about 30 minutes, stirring occasionally, until the chili thickens and the flavors meld together.
For best results, let the chili sit for an additional 10-15 minutes after cooking to allow the flavors to deepen even further. You can also prepare this chili in advance, as it tends to taste even better the next day.
If you find it too spicy, consider adding a dollop of sour cream or shredded cheese to balance the heat. If you want to experiment with different flavors, try adding corn or different types of beans for variety. Enjoy your spicy chicken chili with a side of cornbread or over rice for a complete meal!
Vegetarian Black Bean Chili
Vegetarian black bean chili is a delicious, hearty dish that's perfect for any occasion – whether it's game day, a cozy family dinner, or a casual gathering with friends. Packed with plant-based protein and fiber, this chili proves that you can enjoy a filling meal without meat. Pairing it with a good beer amplifies the flavors even further, creating a comforting and satisfying experience. Best of all, this recipe is simple to make and can be ready in under an hour.
This dish showcases the rich, earthy flavors of black beans, complemented by a hearty mix of fresh vegetables and aromatic spices. The inclusion of beer adds depth and complexity to the chili, making it an excellent companion for tortilla chips or crusty bread. You'll find that this vegetarian option not only pleases herbivores but also delights carnivores alike!
Ingredients:
- 2 cans (15 oz each) black beans, drained and rinsed
- 1 can (14 oz) diced tomatoes with green chilies
- 1 cup bell pepper, chopped
- 1 cup onion, chopped
- 3 cloves garlic, minced
- 2 cups vegetable broth
- 1 cup beer (your choice, preferably a lager or IPA)
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt
- 2 tablespoons olive oil
- Optional toppings: avocado, cilantro, cheese, and sour cream
In a large pot, heat the olive oil over medium heat. Add the chopped onion and bell pepper, and sauté for about 5 minutes until they begin to soften. Stir in the minced garlic and cook for another minute until fragrant.
Next, add the rinsed black beans, diced tomatoes (with the juice), vegetable broth, beer, and all the spices. Bring the mixture to a boil, then reduce the heat and let it simmer for about 30 minutes, stirring occasionally. This allows the flavors to meld together beautifully.
When making vegetarian black bean chili, feel free to adjust the spice levels to your taste by adding more chili powder or even some jalapeños for a kick. If you prefer a thicker chili, simply let it simmer longer or mash some of the beans against the side of the pot to create a creamier texture.
Additionally, this chili stores well, so consider making a double batch – it reheats wonderfully and can be enjoyed for lunch or dinner throughout the week!
Bacon and Beer Chili
Bacon and Beer Chili is a delightful twist on traditional chili, combining the rich, smoky flavor of bacon with the complex notes of your favorite beer. This hearty dish is perfect for game days or cozy winter evenings, delivering warmth and satisfaction in every bite. The melding of flavors from the bacon, spices, and beer results in a chili that's flavorful and comforting, making it sure to become a staple in your recipe collection.
The beauty of this recipe lies in its simplicity and versatility. You can adjust the levels of spiciness and beer flavors to suit your palate. Whether you prefer a lighter lager or a robust stout, the beer choice will add unique character to the chili. Pair it with some cornbread and a frosty beer on the side, and you have a meal that everyone will love.
Ingredients:
- 6 slices of thick-cut bacon, chopped
- 1 pound ground beef
- 1 onion, diced
- 3 cloves garlic, minced
- 1 can (14.5 oz) diced tomatoes
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (15 oz) black beans, drained and rinsed
- 1 bottle (12 oz) beer (lager, ale, or stout)
- 2 tablespoons chili powder
- 1 tablespoon cumin
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 tablespoon olive oil
- Optional toppings: shredded cheese, chopped green onions, sour cream, jalapeños
Cooking this Bacon and Beer Chili is straightforward. In a large pot or Dutch oven over medium heat, add the chopped bacon and cook until crispy, about 5-7 minutes. Remove the bacon with a slotted spoon and drain on paper towels, leaving the drippings in the pot.
Add olive oil if needed, then sauté the diced onion until translucent, about 4-5 minutes, followed by the minced garlic for another minute. Add the ground beef, breaking it up as it cooks, until browned. Stir in the bacon, canned tomatoes, kidney beans, black beans, beer, chili powder, cumin, smoked paprika, salt, and pepper.
Bring to a simmer, cover, and let cook for at least 30 minutes, stirring occasionally to meld the flavors.
When preparing Bacon and Beer Chili, you can customize it according to your taste preferences. For a thicker chili, consider reducing the amount of beer or letting it simmer longer without a lid. If you're a fan of heat, add some diced jalapeños or cayenne pepper to the mix.
Additionally, don't rush the cooking process; letting the chili slowly simmer allows the flavors to deepen, making it even more delicious.
Stout Chili With Cornbread
Stout chili is a hearty and flavorful dish that takes inspiration from traditional chili but adds a unique depth from rich stout beer. The combination of tender meat, beans, and a blend of spices cooked low and slow allows the flavors to meld beautifully.
Paired with a side of cornbread, this dish stands out as a satisfying meal perfect for cold nights or gatherings with friends. The addition of stout provides a robust flavor that improves the complete experience and gives this chili a special twist that beer lovers will appreciate.
In this recipe, you'll find a mix of ground beef or turkey, a variety of beans, and seasonal vegetables, all simmered together with spices and a dark stout. The cornbread serves as a delightful accompaniment, balancing the savory elements of the chili with a hint of sweetness.
Whether you're serving it at a chili cook-off or enjoying a cozy night in, stout chili with cornbread is sure to be a crowd-pleaser.
Ingredients:
- 1 tablespoon olive oil
- 1 pound ground beef or turkey
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 bell pepper, diced
- 1 can (14 ounces) diced tomatoes
- 1 can (15 ounces) kidney beans, drained and rinsed
- 1 can (15 ounces) black beans, drained and rinsed
- 1 can (12 ounces) stout beer
- 2 tablespoons chili powder
- 1 tablespoon cumin
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- 1 cup shredded cheddar cheese (optional)
- Fresh cilantro for garnish (optional)
Cooking Instructions:
In a large pot or Dutch oven, heat the olive oil over medium heat, then add the ground meat. Cook until browned, breaking it up with a spoon as it cooks.
Add the diced onion, garlic, and bell pepper, sautéing until the vegetables are soft. Stir in the diced tomatoes, kidney beans, black beans, and stout beer, then season with chili powder, cumin, smoked paprika, salt, and pepper.
Bring the mixture to a boil, then reduce the heat and let it simmer uncovered for at least 30 minutes, stirring occasionally. Serve hot, topped with shredded cheddar cheese and fresh cilantro, alongside warm cornbread.
Extra Tips:
This stout chili can be made ahead of time, as it tastes even better the next day when the flavors have had additional time to develop.
Feel free to adjust the spices according to your taste, or experiment with different types of beans. If you prefer a spicier chili, add diced jalapeños or your favorite hot sauce while it simmers.
For the cornbread, consider stirring in some shredded cheese or jalapeños for extra flavor.
Turkey and White Bean Chili
Turkey and white bean chili is a flavorful and nutritious twist on traditional chili recipes. With ground turkey providing lean protein and white beans offering a creamy texture and a boost of fiber, this dish is both satisfying and heart-healthy. The use of spices and a touch of beer improves the overall taste, making it a perfect comfort meal for cooler weather or a crowd-pleasing option for game day gatherings.
This chili comes together easily in a single pot, making cleanup a breeze. As it simmers, the ingredients meld beautifully, creating a rich and hearty dish that can even be made ahead of time and reheated for effortless meals throughout the week. Whether served with cornbread, over rice, or simply on its own, turkey and white bean chili is sure to become a favorite in your home.
Ingredients:
- 1 lb ground turkey
- 1 can (15 oz) white beans (such as cannellini or great northern), drained and rinsed
- 1 can (14.5 oz) diced tomatoes with green chilies
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 can (12 oz) beer (preferably a light lager or wheat beer)
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup chicken or vegetable broth
- 1 tablespoon olive oil
- Fresh cilantro, for garnish (optional)
In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion and sauté until it becomes translucent, about 3-4 minutes. Stir in the minced garlic and cook for another minute.
Add the ground turkey to the pot, breaking it up with a wooden spoon, and cook until it's browned and fully cooked, about 5-7 minutes. Stir in the chili powder, cumin, smoked paprika, salt, and pepper, making sure the turkey is well-coated with the spices.
Next, pour in the beer and allow it to simmer for 2-3 minutes to let the alcohol cook off. Add the white beans, diced tomatoes, and broth, and bring the mixture to a boil. Reduce the heat and let it simmer for about 20-25 minutes, uncovering the pot occasionally, until the chili thickens to your desired consistency.
When making turkey and white bean chili, feel free to customize the spice levels according to your taste. If you enjoy a little heat, add diced jalapeños or a splash of hot sauce during the cooking process. For a thicker texture, you can mash some of the beans against the side of the pot or let it simmer for additional time.
Leftovers store well in the refrigerator for up to four days or can be frozen for a taste of comfort later on. Don't forget to top your chili with fresh cilantro or other toppings of choice, such as avocado or shredded cheese, to improve the flavors and presentation.
Chipotle Beer Chili
Chipotle Beer Chili is a hearty and flavorful dish that combines the smoky depth of chipotle peppers with the richness of beer, creating a perfect blend of spice and comfort in every bite. This dish is ideal for those chilly evenings when you crave something warm and satisfying. The infusion of beer not only amplifies the flavor but also adds a slight bitterness that balances the heat from the chipotle peppers.
With simple ingredients and minimal preparation time, you can enjoy a bowl of this deliciousness in no time. As the chili simmers, the alcohol in the beer cooks off, leaving behind a depth of flavor that raises this dish above standard chili recipes. Whether you're hosting a game night, a cozy dinner, or simply indulging in a personal favorite, Chipotle Beer Chili is sure to impress.
The versatility of this recipe allows you to adjust the spice levels and even swap out ingredients based on what you have available, making it an excellent choice for experimentation in the kitchen.
Ingredients:
- 1 lb ground beef or turkey
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 can (14 oz) diced tomatoes, undrained
- 1 can (6 oz) tomato paste
- 1 can (15 oz) kidney beans, rinsed and drained
- 1 can (12 oz) beer (lager or amber works best)
- 2-3 chipotle peppers in adobo sauce, minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon paprika
- Salt and black pepper to taste
- Optional toppings: shredded cheese, sour cream, chopped cilantro
In a large pot over medium heat, brown the ground meat until cooked through. Add the chopped onion and minced garlic, sautéing until the onion is translucent. Stir in the diced tomatoes, tomato paste, kidney beans, beer, and the minced chipotle peppers along with their sauce.
Season the mixture with cumin, chili powder, paprika, salt, and pepper. Bring the chili to a boil, then reduce the heat to low and let it simmer for at least 30 minutes to allow the flavors to meld, stirring occasionally. Adjust seasoning as needed.
For an even more robust flavor, consider letting the chili simmer for a longer period. You can make this chili a day in advance—the flavors will deepen and become more pronounced as it sits. If you prefer a thicker chili, let it simmer uncovered for additional time, or add a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons water) towards the end of cooking.
Pair this chili with crusty bread, tortilla chips, or cornbread for a comforting meal that everyone will love.
Sweet Potato and Ale Chili
Sweet Potato and Ale Chili is a delightful twist on the traditional chili dish, incorporating the warm flavors of sweet potatoes and the rich undertones of beer. This hearty recipe is perfect for chilly days or any occasion that calls for a comforting meal. The natural sweetness of the sweet potatoes balances beautifully with the robust flavors of the ale, creating a satisfying and delicious experience that will please both vegetarians and meat-lovers alike.
As you prepare this dish, you'll find that it's not only easy to make but also packed with nutrition and flavor. The combination of spices and ingredients creates a complex flavor profile that will leave you craving more. Let's gather the ingredients and get cooking!
Ingredients:
- 2 medium sweet potatoes, peeled and diced
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) diced tomatoes
- 1 cup vegetable broth
- 1 bottle (12 oz) amber ale
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 bell pepper, chopped
- 2 tablespoons olive oil
- 2 teaspoons chili powder
- 1 teaspoon cumin
- Salt and pepper to taste
- Optional toppings: avocado, cilantro, sour cream, shredded cheese
To cook the Sweet Potato and Ale Chili, start by heating the olive oil in a large pot over medium heat. Add the chopped onion, bell pepper, and minced garlic, sautéing until the vegetables are soft, about 5-7 minutes.
Add the diced sweet potatoes, chili powder, cumin, salt, and pepper, stirring to coat the sweet potatoes with the spices. Pour in the black beans, diced tomatoes, vegetable broth, and amber ale, then bring the mixture to a boil.
Reduce the heat to low and let the chili simmer for about 30-40 minutes, or until the sweet potatoes are tender and the flavors meld together beautifully.
When cooking this Sweet Potato and Ale Chili, feel free to adjust the spice levels according to your preference. You can add more chili powder for a spicier kick or even toss in some chopped jalapeños for added heat.
Additionally, this chili can be made ahead of time; it often tastes even better the next day as the flavors continue to develop. Serve with your favorite toppings for an added layer of flavor and texture!
Chili Verde With Beer
Chili Verde with Beer is a delightful twist on the traditional chili recipe that provides robust flavors and a satisfying warmth. This dish features tender pork or chicken simmered in a green tomatillo salsa, complemented by the addition of beer, which not only improves the taste but also tenderizes the meat.
In a world filled with varying chili recipes, Chili Verde stands out for its vibrant colors and zesty kick, thanks to the combination of fresh ingredients and aromatic spices. Whether you're preparing for a cozy dinner at home or hosting a gathering, this hearty dish is sure to impress your guests and warm their hearts.
The inclusion of beer adds a depth of flavor that perfectly balances the heat of the peppers and the acidity of the tomatillos. Serve it with warm tortillas, over rice, or on its own with a sprinkle of fresh cilantro and lime wedges for an added burst of taste.
Ingredients:
- 2 lbs pork shoulder or chicken thighs, cubed
- 2 cups tomatillos, husked and diced
- 1 large onion, diced
- 4 garlic cloves, minced
- 2-3 jalapeño peppers, diced (adjust based on spice preference)
- 1 cup chicken or vegetable broth
- 1 cup beer (lager or pale ale)
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- Fresh cilantro for garnish
- Lime wedges for serving
In a large pot or Dutch oven, heat some oil over medium heat and brown the cubed pork or chicken until golden on all sides. Remove the meat and set aside.
In the same pot, add the onion, garlic, and jalapeños, cooking until softened. Return the meat to the pot, add the tomatillos, cumin, smoked paprika, salt, and pepper. Pour in the broth and beer, stirring to combine.
Bring to a boil, then reduce the heat to a simmer, covering the pot and allowing it to cook for about 1.5 to 2 hours, or until the meat is tender and the flavors meld beautifully.
For the best flavor, consider marinating the meat in the beer overnight before cooking; this allows the spices to penetrate and tenderize the meat further. Additionally, feel free to experiment with the types of peppers used based on your personal spice tolerance.
If you enjoy a richer flavor, try adding a splash of lime juice or a few diced green chilies. Remember to taste and adjust seasoning throughout the cooking process to guarantee the perfect balance of heat and flavor for your chili verde.
Pumpkin Ale Chili
Pumpkin Ale Chili is a flavorful twist on classic chili that combines the rich, earthy notes of pumpkin ale with hearty ingredients to create a warm, comforting dish. Perfect for fall gatherings or cozy evenings at home, this chili isn't only delicious but also unique, showcasing the seasonal flavors that both pumpkin and beer provide. The sweetness from the pumpkin and the maltiness from the ale harmonize beautifully with robust spices, making it a culinary celebration of autumn.
This hearty chili is versatile, allowing you to customize it based on dietary preferences. You can easily switch out proteins or add more vegetables to create a vegetarian version. Whether you're serving it with cornbread or over rice, Pumpkin Ale Chili is sure to be a crowd-pleaser at your next get-together.
Ingredients:
- 1 lb ground beef or turkey
- 1 can (15 oz) pumpkin puree
- 1 can (12 oz) pumpkin ale
- 1 can (15 oz) black beans, rinsed and drained
- 1 can (15 oz) kidney beans, rinsed and drained
- 1 onion, diced
- 3 cloves garlic, minced
- 2 bell peppers, diced (red and green)
- 1 can (14.5 oz) diced tomatoes, with juices
- 2 tsp chili powder
- 1 tsp ground cumin
- 1 tsp smoked paprika
- Salt and pepper to taste
- Olive oil for sautéing
- Fresh cilantro for garnish (optional)
- Sour cream for serving (optional)
In a large pot or Dutch oven, heat a drizzle of olive oil over medium heat. Add the diced onion, bell peppers, and minced garlic, and sauté until the vegetables are softened and fragrant, about 5 minutes.
Next, increase the heat to medium-high and add the ground beef or turkey, cooking until browned. Once the meat is cooked, drain any excess fat, then stir in the pumpkin puree, pumpkin ale, diced tomatoes, black beans, kidney beans, chili powder, ground cumin, smoked paprika, and season with salt and pepper.
Bring the mixture to a boil, then reduce the heat to low and let it simmer for about 30-45 minutes, stirring occasionally until the chili has thickened and the flavors are well combined.
When making Pumpkin Ale Chili, consider adjusting the spice levels to suit your taste preferences; you can add jalapeños for heat or more spices like cayenne pepper for a kick.
Additionally, if you prefer a thicker chili, let it simmer longer or reduce the amount of liquid by using less pumpkin ale. Leftovers taste even better the next day, so don't hesitate to make a larger batch and enjoy it throughout the week!