Skip to main content
Epicurious

Beef and Dark Beer Chili

3.9

(75)

Image may contain Food Dish Meal Plant Noodle Pasta Produce Bread and Vegetable
Photo by Brian Leatart

Stout makes the beef taste beefier in this chili. For best results, pick out a five-pound boneless chuck roast and have the butcher grind it for you.

WHAT TO DRINK: Sam Adams Cream Stout has a malty sweetness that's just right.

Recipe information

  • Yield

    Makes 10 to 12 servings

Ingredients

1 1/2 tablespoons ground cumin
1 tablespoon ground coriander
5 pounds ground chuck
2 tablespoons canola oil
2 1/2 pounds onions, coarsely chopped
1 1/2 pounds red bell peppers, seeded, cut into 1/2-inch pieces
1 1/2 pounds yellow bell peppers, seeded, cut into 1/2-inch pieces
2 large jalapeño chiles with seeds, chopped (about 1/3 cup)
7 tablespoons chili powder
2 teaspoons (packed) minced canned chipotle chiles in adobo sauce*
2 28-ounce cans crushed tomatoes with added puree
2 15-ounce cans kidney beans, drained
1 12-ounce bottle dark beer (such as stout)
Sour cream
Chopped green onions
Coarsely grated extra-sharp cheddar cheese
*Available in the Latin foods section of some supermarkets and at specialty foods stores and Latin markets.

Preparation

  1. Step 1

    Toast cumin and coriander in skillet over medium heat until darker and beginning to smoke, about 4 minutes. Cool.

    Step 2

    Sauté beef in heavy large pot over medium-high heat until no longer pink, breaking up with spoon, about 8 minutes. Heat oil in large skillet over medium-high heat. Add onions, all bell peppers, and jalapeños. Sauté until vegetables begin to soften, about 15 minutes. Add mixture to pot with meat. Mix in toasted spices, chili powder, and chipotle chiles. Add crushed tomatoes, beans, and beer. Bring chili to boil, stirring occasionally. Reduce heat and simmer 20 minutes, stirring often. Season with salt and pepper. DO AHEAD Can be made ahead. Cool slightly. Refrigerate uncovered until cold, then cover and keep refrigerated up to 2 days (or freeze up to 1 month). Rewarm over medium-low heat.

    Step 3

    Ladle chili into bowls. Serve with sour cream, green onions, and cheese.

TagsChiliStewSoup/StewBeerAlcoholBeveragesChipotleChileVegetableCanned TomatoTomatoGround BeefBeefMeatKidney BeanBean and LegumeJalapeñoBell PepperMainDinnerNut FreeEasyMake AheadWeeknight MealsQuickSimmerSuper BowlBon Appétit

See Related Recipes and Cooking Tips

Read More
Coney Island Hot Dogs
Be the cookout MVP with our recipe for Coney dogs—beef franks topped with meat sauce, chopped onions, and a squidge of yellow mustard.
Beef Stroganoff Ramen
This traditional dish of beef, sour cream, and mustard may have originated in Russia, but it’s about time for a version with ramen noodles, don’t you think?
Berberger Pasta
This comforting cheeseburger-inspired pasta from Kiano Moju is bolstered by berbere spice.
Frijoles de la Olla Ramen (Mexican Stewed Beans)
Traditionally, this Mexican staple is simmered for hours in an olla, or clay pot. You can achieve a similar result by using canned beans and instant ramen.
Tater Tot Hotdish
A fresh take on a Midwest staple, featuring homemade gravy and plenty of vegetables.
Beef and Barley Stew
This hearty, comforting stew comes together in just one pot and in a fraction of the time as most traditional beef and barley soup recipes.
Cucumber and Avocado Salad Bean Dip
Consider this dish—made with refried beans and crunchy vegetables—an affirmative answer to the question, “Can dip be dinner?”
Spaghetti With Poblano Chile Sauce
Mexican pasta probably isn’t something you’ve thought about before, but this poblano sauce may have you rethinking your devotion to the red variety.