Hearty Beef Chili

This hearty chili boasts an array of wonderful flavors including garlic, cumin, brown sugar, jalapenos, and more. You can tweak the taste to make it milder or spicier.

Don’t forget all the chili toppings! Also you might like some side dishes such as smoked street corn elote or a slow cooker corn and jalapeno cheese dip.

Why You’ll Love It

Oh so tasty: There’s nothing quite like a bowl of chili, and this recipe boasts two kinds of meat as well as two different kinds of beans and a variety of spices and seasonings to make every mouthful a real treat.
Customizable: Chili is one of those dishes you can apply endless tweaks to, even swapping out the protein you use as well as any of the seasonings, making it hotter or milder, and even making a chili charcuterie board so people can add their own toppings!
Straightforward: Although the ingredients list for this game day chili recipe is quite long, the actual process of making chili is a simple one, and mostly consists of adding things to the pot, stirring occasionally and waiting for the delicious stew meat chili to be ready!

Beef and Beer Chili Ingredients

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

Meat: I like to use ground beef and stew meat in my chili.
Jalapeno: Adds some fresh spice.
Chicken bouillon: Or you can use chicken stock or chicken broth.
Veggies: Red onions, bell pepper and crushed tomatoes add color, flavor and nutrients.
Seasonings: For a bold and complex flavor profile, use chili powder, cumin, oregano, garlic and onion powder, cinnamon, and cayenne pepper.
Brown sugar: For a touch of sweetness.
Beans: Kidney beans and black beans are great in this chili.

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 Hearty Chili

Store: Leftovers will keep for up to 4 days in an airtight container in the refrigerator.
Freeze: You can freeze leftovers in portions for up to 3 months. It will keep for even longer but the flavor will start to diminish after a few months.
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.