Hearty Beef Chili Recipe

Beef and Beer Chili Ingredients

A complete list of ingredients and amounts can be found in the recipe card below.

Meat: Using both ground beef and stew meat gives this chili the best of both worlds. The ground beef creates a rich, flavorful base while the chunks of beef become fork-tender as they simmer, making every bowl extra hearty.
Jalapeño: Fresh jalapeño adds a mild kick and bright flavor. Remove the seeds and membranes for a milder chili or leave some in if you like more heat.
Chicken bouillon: Chicken bouillon adds an extra layer of savory flavor to the broth. You can substitute chicken stock or broth if you prefer, but the flavor won’t be quite as concentrated.
Vegetables: Red onion, bell pepper and crushed tomatoes create the flavorful base of the chili, adding sweetness, texture and richness as they cook down.
Seasonings: Chili powder, cumin, oregano, garlic powder, onion powder, cinnamon and cayenne pepper combine to create a bold, well-balanced chili with just the right amount of warmth and depth.
Beer: A dark lager or amber ale adds richness and depth as it simmers. Most of the alcohol cooks off, leaving behind a fuller, more complex flavor.
Brown sugar: A small amount of brown sugar balances the acidity of the tomatoes and rounds out the spices without making the chili taste sweet.
Beans: Kidney beans and black beans add texture, protein and fiber while making the chili even heartier. Feel free to use your favorite beans or substitute pinto beans if you prefer.

How to Make Beef Chili

For more detailed instructions with weights and measurements, jump to the printable recipe card.

Brown the meat: Sear the ground beef in a sauté pan and season, then transfer into a big pot or Dutch oven. Repeat with the stew meat.
Cook the veggies: Add oil to the sauté pan and cook the vegetables for a few minutes, before adding the beer to deglaze.
Add some seasonings: Add the sugar, bouillon cube, garlic and tomato paste, plus all the spices, to the meat, and cook briefly.
Add the remaining ingredients: Stir in the beer mixture, some water, the canned tomatoes, and vinegar, before draining and adding the beans.
Cook the chili gently: Cover and simmer the chili for an hour or until the meat is tender, tasting and adjusting the seasonings and/or adding liquid (or a thickener like cornstarch) halfway through if needed.

Substitutions and Variations

Beer: You can substitute water or extra broth.
Meat: Use any kind of meat in the chili, such as chicken or game meat, or even a vegetarian protein.
Crushed tomatoes: Swap these for fire-roasted tomatoes.
Chicken bouillon: Use beef bouillon instead for a bolder flavor.
Optional add-ins: Include a pinch of unsweetened cocoa powder or a couple of squares of dark chocolate, some extra chili powder, smoked paprika or hot pepper sauce.
Beans: Swap out the kidney beans or the black beans for pinto beans.

Serving Suggestions

With sides: Chili is good served with rice, cheese, sour cream, sliced avocado, green onions and so on. Shredded cheese is popular or perhaps you have your own favorite such as a Taco Bell style loaded fries or perhaps elote (Mexican street corn). Chili goes great with some warm, fluffy cornbread or a green goddess salad.
Have a chili party: If you’re having a chili party (which is a whole lot of fun, by the way!) serve it chili charcuterie board style to let people choose their own sides and toppings. Arrange the sour cream, diced tomatoes, cilantro, green onions, and more around the chili, give everyone a bowl and silverware and let the chili party begin! Fans of Mexican food and Tex-Mex dishes might also enjoy chicken enchilada soup or this white chicken chili recipe.

How to Store Leftover Chili

Store: Leftovers will keep for up to 4 days in an airtight container in the refrigerator.
Freeze: Let the chili cool completely before transferring it to airtight containers or freezer bags. Freeze for up to 3 months and thaw overnight in the refrigerator before reheating on the stovetop or in the microwave.
Reheat: Thaw the chili in the fridge overnight if it’s frozen, and then warm it back up in a pan on the stove or in the microwave.