Prep Time: 20 minutes | Cook Time: 2 hours | Total Time: 2 hours 20 minutes | Servings: 4
Key Takeaways:
- This Beef And Dark Beer Chili transforms ordinary ingredients into complex flavors
- Dark beer adds depth that makes this chili stand out from regular recipes
- Make it ahead for even better flavor the next day
- Perfect for game day gatherings or cold weather comfort food
Why This Beef And Dark Beer Chili Recipe Works
Ever made chili that tasted flat or boring? The secret to outstanding Beef And Dark Beer Chili lies in building layers of flavor. Dark beer adds a rich, malty sweetness that elevates this chili beyond basic recipes.
I’ve tested countless versions and discovered that the combination of toasted spices, slow simmering, and good quality dark beer creates depth that simply can’t be matched. This hearty Beef And Dark Beer Chili recipe feeds four people generously with possibly enough for leftovers.
Nutrition Information
| Nutrient | Amount Per Serving |
|---|---|
| Calories | 520 |
| Protein | 42g |
| Carbohydrates | 36g |
| Fat | 24g |
| Fiber | 12g |
| Sodium | 820mg |
Note: Values are approximate and may vary depending on specific ingredients used
Kitchen Equipment
| Tool | Purpose |
|---|---|
| Dutch oven (5-6 quart) | Main cooking pot |
| Sharp chef’s knife | Chopping ingredients |
| Cutting board | Prep surface |
| Measuring cups/spoons | Accurate measurements |
| Wooden spoon | Stirring without scratching pot |
| Can opener | Opening canned ingredients |
| Colander | Draining beans |
| Timer | Tracking cooking time |
Ingredients
| Ingredient | Amount | Purpose |
|---|---|---|
| Lean ground beef | 2 pounds | Main protein |
| Yellow onion | 1 large (about 2 cups diced) | Base flavor |
| Red bell peppers | 2 medium | Sweetness and texture |
| Garlic cloves | 4 (about 2 tablespoons minced) | Aromatic flavor |
| Jalapeños | 2 medium | Heat element |
| Dark beer (stout or porter) | 12 oz bottle | Depth and richness |
| Diced tomatoes | 2 (14 oz) cans | Acidity and moisture |
| Pinto beans | 2 (15 oz) cans, drained | Texture and protein |
| Chili powder | 3 tablespoons | Primary seasoning |
| Cumin | 2 tablespoons | Warm, earthy notes |
| Smoked paprika | 1 tablespoon | Smokiness |
| Worcestershire sauce | 2 tablespoons | Umami boost |
| Salt and pepper | To taste | Seasoning balance |
Optional Toppings
- Shredded cheddar cheese
- Sour cream
- Diced red onions
- Fresh cilantro
- Sliced avocado
- Lime wedges
Detailed Step-By-Step Instructions
1. Preparation Phase (20 minutes)
- Take ground beef out of refrigerator 30 minutes before cooking to come to room temperature
- Cut onion in half, peel, then dice into 1/4-inch pieces (should yield about 2 cups)
- Remove stems and seeds from bell peppers, dice into 1/4-inch pieces (about 2 cups total)
- Peel garlic cloves, mince finely or use garlic press (should be about 2 tablespoons)
- For jalapeños: put on disposable gloves, cut in half lengthwise, remove seeds and white membranes for less heat, then mince finely
- Open all cans with can opener
- Measure all spices into small bowls for easy access
- Drain and rinse beans in colander, let drain completely
2. Starting The Base (15-20 minutes)
- Place Dutch oven on stove, turn heat to medium-high
- Allow pot to heat for 3-5 minutes (you should feel heat when holding your hand 6 inches above)
- Add 1 pound ground beef, breaking into small pieces with wooden spoon
- Cook until no pink remains (about 8-10 minutes), stirring occasionally
- Look for browned edges on meat for best flavor
- Remove first batch to large bowl using slotted spoon
- Repeat with second pound of beef
- Leave about 2 tablespoons fat in pot (if too much, spoon out excess)
3. Building Flavors (10-12 minutes)
- Reduce heat to medium
- Add diced onions to pot
- Cook for 5 minutes, stirring every minute until softened and translucent
- Add diced bell peppers
- Cook for 3 minutes, stirring occasionally until slightly softened
- Add minced garlic and jalapeños
- Cook for 1 minute, stirring constantly to prevent burning (garlic burns easily)
- Add all measured spices (chili powder, cumin, smoked paprika)
- Stir continuously for 30 seconds to toast spices (this releases their oils)
4. Combining And Simmering (1.5-2 hours)
- Pour in entire bottle of dark beer
- Use wooden spoon to scrape all brown bits from bottom of pot (these add flavor)
- Add both cans diced tomatoes with their juice
- Add drained pinto beans
- Add worcestershire sauce
- Return cooked beef to pot
- Stir everything together thoroughly
- Turn heat to high, wait for gentle boil (about 5 minutes)
- Reduce heat to low (small bubbles should still occasionally break surface)
- Cover pot partially with lid (leave about 1-inch gap)
- Set timer for 1.5 hours
- Stir every 20-30 minutes to prevent sticking
- After 1 hour, taste and add salt/pepper as needed
- Continue cooking until desired thickness (up to 2 hours total)
- Chili should coat the back of a spoon when done
5. Finishing Touches (5 minutes)
- Turn off heat
- Remove lid completely
- Let stand 10 minutes before serving (this allows flavors to settle)
- Taste one final time for seasoning
- Ladle into bowls
- Add desired toppings
If you enjoy complex flavor profiles in your chili, you might also love my White Chicken Chili which uses a different approach but delivers equally impressive results.
Troubleshooting Common Issues
- Too Thin: Simmer uncovered for additional 15-30 minutes
- Too Thick: Add beef broth 1/4 cup at a time until desired consistency
- Too Spicy: Add 1-2 tablespoons sour cream directly to the pot
- Too Mild: Add more chili powder (1 teaspoon at a time) or hot sauce
- Tastes Flat: Add 1 tablespoon more worcestershire sauce and/or 1/2 teaspoon salt
Variations & Substitutions
Meat Options
- Use half Italian sausage and half beef for extra flavor
- Try ground turkey for a lighter version (add 1 tablespoon olive oil)
- Ground bison works well for a leaner alternative
Bean Alternatives
- Black beans create a deeper color and earthier taste
- Kidney beans hold their shape well
- Skip beans entirely for a Texas-style chili
Beer Selection
- Stout: Produces richest flavor (like Guinness)
- Porter: Slightly lighter but still flavorful
- Avoid light beer which lacks depth
For those who enjoy sweet-and-spicy combinations, try adding a tablespoon of the Sweet Chili Sauce from my other recipe as a finishing touch.
Storage & Reheating Instructions
- Refrigerator: Store in airtight container up to 5 days
- Freezer: Freeze in portion-sized containers up to 3 months
- Thawing: Move from freezer to refrigerator 24 hours before reheating
- Stovetop Reheating: Place in pot over medium-low heat, add 2-4 tablespoons beef broth, stir occasionally until heated through (about 10 minutes)
- Microwave Reheating: Heat in microwave-safe bowl in 1-minute intervals, stirring between each
Pro Tip: Chili often tastes better the next day after flavors have had time to meld!
Safety Notes & Helpful Tips
- Ground beef must reach internal temperature of 160°F for safety
- Always wash hands after handling raw meat
- Wear gloves when handling jalapeños to avoid irritating skin and eyes
- Don’t rush the simmering stage – this develops flavor
- If making ahead, cool completely before refrigerating
- For gatherings, keep chili hot (above 140°F) in slow cooker
Looking for a creative way to use leftover chili? Try my Spicy Chili Lime Roasted Pumpkin Seeds as a topping for an extra crunchy texture contrast.
Common Mistakes To Avoid
- Skipping the browning step: This develops deep flavor
- Using light beer: Doesn’t provide enough depth
- Cooking covered completely: Makes chili too watery
- Not tasting as you go: Seasoning should be adjusted throughout
- Serving immediately: Allowing it to rest improves flavor
Dietary Notes: This recipe contains gluten (from beer). For gluten-free version, use gluten-free beer or substitute with beef broth.
