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Hearty Homemade Chili with Beer and Beans

Beer and bean chili simmers in a Dutch oven until thick and hearty, with browned ground beef, tender vegetables, and a rich tomato base. A splash of lager adds depth to this easy homemade chili.
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Prep Time 15 minutes
Cook Time 1 hour 9 minutes
Total Time 1 hour 24 minutes
Servings: 8 servings
Course: Dinner
Cuisine: American
Calories: 410
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tbsp vegetable oil
  • 1 yellow onion medium, diced
  • 1 green bell pepper medium, diced
  • 4 cloves garlic minced
  • 2 lb ground beef 85% lean
  • 1.5 tsp kosher salt
  • 0.5 tsp black pepper
  • 3 tbsp chili powder
  • 2 tsp ground cumin
  • 1 tsp smoked paprika
  • 1 tsp dried oregano
  • 2 tbsp tomato paste
  • 1 bottle (12 oz) beer or can; such as a lager
  • 1 can (28 oz) crushed tomatoes
  • 2 cans (15 oz) kidney beans drained and rinsed

Equipment

  • 1 6-quart Dutch oven

Method
 

  1. Heat the vegetable oil in a 6-quart Dutch oven over medium heat.
  2. Add the onion and bell pepper and cook for 5 to 7 minutes, stirring occasionally, until softened.
  3. Add the garlic and cook for 30 seconds.
  4. Add the ground beef, salt, and black pepper and cook for 7 to 10 minutes, breaking it up, until browned and it reaches 160°F.
  5. Stir in the chili powder, cumin, smoked paprika, oregano, and tomato paste and cook for 1 minute.
  6. Pour in the beer and scrape up any browned bits from the bottom of the pot.
  7. Stir in the crushed tomatoes and kidney beans.
  8. Bring the chili to a boil, then reduce the heat to low.
  9. Simmer uncovered for 45 to 60 minutes, stirring occasionally, until thickened.

Notes

For deeper flavor, let the chili simmer until thickened. Refrigerate leftovers for up to 4 days or freeze for up to 3 months. For a leaner option, ground turkey can replace the ground beef.