Beef, Bean, and Beer Chili

This was wonderful! My husband just kept raving about it over and over. I did make some changes, (only because I was going to be gone all day), I used 1 lb of ground beef and 1 lb Italian sausage, casing removed. I browned this with the onion and added the garlic at the end for 30 seconds. I then put everything into the Crock Pot and let it cook on low for 8 hours. After 6 hours I added the beans. It had too much liquid for our taste so I added 2 tbsp of corn meal and let it cook ok high for another 30 minutes with the lid off. It was soooooo good. Chef John please let me know if you have a cookbook because I would buy it in a heartbeat. I love your recipes. I very rarely change them ( except to make it gluten free). Thank you

I have made this nearly a dozen times, but a few important tips. 1st. Using thin tomato puree (liquidy rather then pasty) works best, if that isn't possible go VERY easy on tomato (less then recipe says, 2/3 maybe even half if its thick puree), it washes out too much complexity and makes it oddly tangy otherwise. 2nd. the original Blog post by Chef John had 2 tsp of paprika rather then 1, keep that in mind when adjusting spices to preference. I use 2tsp Hungarian 3rd. THE BEER: I consider it very important to use a bitter beer with this, i prefer either neutral-bitter (not too much malt) high ABV IPA or a bitter, above average quality bitter lager. If neither of those are available a cheaper dark larger (mexican) works very well. Do not use something very malty, ever, find your favorite dry or hoppier beer and work with those. On 4th time cooking it i started adding a few tablespoons of brown sugar at the end, if you do this then don't over-do it, but this can add really nice flavor mix where chili has a 4 part sweet to bitter to meaty to savory on every bite. Hard for novice cook like me to describe but very addictive if you nail it.

I will definitely be making this chili again. Made this last night and loved it. My hubby also said that this is definitely a "keeper" to make again. The only changes I made was do to a lack of certain ingredients. Instead of Pinto beans, I substituted 1 cup of black/turtle beans and 1 cup of navy beans, both were pressure cooked. I used about 2 tablespoons of rough chopped Herdez chipotle peppers in adobo sauce, instead of the poblano peppers. I found the flavors very well balanced, and I would consider this dish a medium to medium plus spicyness. It doesn't tear your head off. Excellent chili, Thank you Chef John

We recently had a chili competition at work and I love Chef John's recipes so I decided to make this. The cinnamon was SO overpowering! Hard to believe just 1/8 t would be that strong. And with so little tomato product it was like beef soup with cinnamon. I ended up adding two more cans of tomato sauce AND a jar of salsa but still at work during the blind tasting everyone was saying "what is that- it is cinnamon- oh I don't like that" and of course I lost big time (only one vote and that was the boss who had to vote for everyone to be PC). Sorry John I love your recipes but this one is a no go.

Absolutely fantastic! You don't even need to top it with anything! I made it exactly as written ( except I used venison) and it turned out perfect! Chef John rocks!!

This is my new go-to chili recipe. Small changes... I used canned tomato sauce instead of the paste, a small can of the diced green chili peppers instead of the poblano, and substituted a can of black beans and a can of kidney beans for the pintos. The cayenne can be overpowering so dial it back if you don't do spicy. I have made this with a couple different kinds of beer and i think it can make a difference to the overall flavor. The best one so far: vanilla porter! Dark and rich, yum.

I made just a few changes based on what I had in my kitchen: 1.I used regular Chili Powder instead of Ancho Chilie Powder 2.I didn't measure out the Poblano Pepper, I just used the whole thing 3.I had one can of Light Kidney Beans and one can of Dark Kidney Beans. Overall I'd say the recipe is good, but when I make it again I'll definitely make some changes. My partner and I both agreed that there was something missing. (We served it with mashed potatoes and cheese). I used a lighter beer (Blue Moon) for this recipe, and I think that was a mistake. This Chili needs something either hoppier or darker, or the flavor of the beer doesn't pop. I will definitely search out Ancho Chili Powder for my next go (I'm moving, so I'm lacking time to look for it. Chili is a good way to save time as well as using up cans of beans so I don't have to move them :P). I think this would also be amazing with Chorizo instead of ground beef to up the flavor profile. I will say that I definitely LOVED the addition of cinnamon to the recipe. It added something to Chili that I never knew was missing! I'm also very glad I used a whole Poblano Pepper. It simplifies the recipe, and tasted quite delicious. I'll update when I make it again :)

Made this many times now...family favorite! A few minor variations/notes: 1) I use petite sirloin steaks, minced, instead of buying ground beef 2) cut down the cayenne by 1/3 to 1/2 if your family can’t handle the heat 3) be aware that some stores (incorrectly) sell poblano chiles as pasilla chiles

I made this, but it didn't have much taste. Normally I love chef John's recipes, don't know what happened here. I had to add chili pepper, a beef bouillon cube and also some Worcestershire sauce to it!

Definitely a keeper! Chef John is always spot on! I put this on the stove for my family to eat while I ran errands. I came home to an almost empty pot (I had doubled the recipe too- I really wanted leftovers!). I used dried chipotle pepper also, and instead of oil, I browned the beef in bacon fat. I was raised by a southern mom that taught me to always have it in the fridge. ;) Enjoy!

I liked it very much. I don't particularly care for the Ancho Chili, so I just used ordinary chili powder and a bit of chipotle. Very good. I served it with "Sweet Cornbread Cake" recipe by myfoursonsks here on allrecipes. delicious recipe as well, I won't make any other cornbread recipe ever again, but this one. I always eat the leftovers for breakfast!

I use Diced tomatoes with green Chile’s instead of tomato purée This is my go to chili recipe and the family loves it

Yummy! So instead of water-which blew my mind-I used black coffee, tomato paste and 2 cans of diced tomatoes. And I got a nice dark beer too. Thank you for the recipe from my family to yours!

Made as written. Very good flavor. We didn't cut back on the heat, and liked it. This chili might be to hot and spicy for some people so give that some thought if feeding those who only enjoy mildly seasoned food. Thank you, Chef John!

I will be making it again. It was the perfect snowy day meal.

I've made this several times. Exactly as the recipe states, except for the ancho chile powder or the poblano pepper. I never seem to have that. I've substituted jalapeño but I don't worry about it too much. I've tried regular beer and a dark German beer. The dark beer seems to really play well the flavors. My husband says he can tell when I use different beer. This is a definite keeper.

It was ok. I did not get that true chili taste I’ve been searching for.

Lots of spices but surprisingly little flavor.

I used Venison stew meat. It turned out fabulous.

I left out cocoa powder and cinnamon added basil instead of oregano tasted great

Thanks Chef John. Everyone really liked the beer and the cinnamon. I used chunks of beef sauteed in oil and let them cook in the sauce without the beans for about an hour before adding the beans and finishing the recipe.

I am so surprised that as a chef that you don't season the meat with your chili powder before you brown it. I am also a chef I would never eliminate that.

The changes were: I put in just one tin of beans, which was enough, and I didn't use Poblano or Cayenne as I don't like too much heat. I used Jalapenos. I've got to agree with Cindy - I thought it was very bland and I don't know why. It had spices and beer but not much flavor. Won't be making this one again.

BEST CHILI EEEEVER. Have made it several times using beef, venison, elk. Have added fresh roasted HOT Hatch green chilies. Its chili, do whatever you want to with it; just make it!

I’ve been making this chili recipe for several years now - despite occasionally trying others, I keep coming back to this one. The beer adds a great flavor. It’s great as written, but it’s very amenable to substitutions. I’ve used turkey instead of beef, only 1 lb of meat and an extra can of beans, that random half a jar of tomato sauce in the fridge in place of the canned tomatoes...whatever you do, it will taste good! I like to squeeze in some fresh lime juice when it’s done cooking, then garnish with shredded cheddar, plain Greek yogurt, and diced avocado.

Yummy! The only changes I made was to use dried beans that I cooked first before adding to the recipe instead of canned beans and to leave out the poblano peppers The next time I make this chili I plan to decrease the chili powder and cumin. The flavor was great but we can't take the heat!

We liked it. Never cooked with beer before. Next time will most likely cut the Cayenne by half to tone down the heat for our taste preference.

After making this chili I can never go back to can chili.

I served this for guests and it was a great hit. The beer, which was a German brand, was a great addition. It is definitely a keeper.

Amazing! Thanks again Chef!!!

My husband and I loved this chili! I may have added just a tad more chili powder and diced poblano pepper, but other than that...didn't change a thing. We topped it with crushed tortilla chips and grated cheddar/monterey jack. Perfect! Thanks Chef John!

This was delicious! I didn't give it 5 stars because I tweaked it, making it a little sweeter to round out the deep chili-chocolate-cinnamon taste by adding a few teaspoons of Better Than Bouillon Vegetable Base. Probably next time (because I will definitely make this again) I'll add chopped red pepper to the onions and that will bring the sweetness. The only beer in the house was my husband's Chimay (Belgian beer). Hesitantly, he shared half a bottle with me and everyone was happy. The beer gave it a great depth of flavor. Also, I roasted 1 large poblano pepper, getting it nicely soft and charred, before chopping it up and adding it near the end. The chili tastes even better the next day. Thanks Chef John!

Another home run by Chef John! Any recipe with a beer is a good start with me!

One of the better Chili Recipes I have tasted. Will make again!

Excellent recipe and loved the flavour! Came in 3rd place at my chili cook-off. Some of the comments were there were no veggies in it. I would add some green peppers etc in next time. Definite keeper.

I’m giving this a five star rating even though I did not make the recipe as written. I couldn’t get out of the house to get all the ingredients due to snow but used the spices to make my own version. The spice combo really provided a great base for whatever you have on hand. Next time will make it as written to compare.

Excellent exactly as posted.

My families favorite chili recipe! I highly recommend using 14 oz of beer instead of 12 oz and I also add a jalapeno which doesn't make it spicy but just gives an extra kick.

With a few tweaks this is my go-to chili recipe. I kick the heat up and all my family and friends that love eye watering, sinus clearing, super tasty chili always want seconds. Thanks Chef John :^)

Made as instructed. I guess I’m use to a different type of chili. Needed more tomato flavor I think. Still ate it. Tasty if you don’t think of it as chili. Put it over past.

The only minor change I made, for materials on hand, was 50-50 ground pork and ground beef. Note - Peney's Chili Powder is exactly the same ingredients as The Chef's blend!

Absolutely delish, loved it! My family of 9 enjoyed it!

Easy and tasty!

This is an excellent recipe, I didn't have poblano and used roasted red peppers instead.

Husband loves this recipe! I increase the beer to 2 bottles, otherwise it’s a bit dry. Chef John is always spot on, and this chili is no exception. Another winner!

Wow!! I made this exactly per recipe and it was amazingly good. A keeper for sure. Thank you Chef!

The only significant changes I made were that instead of Ground Beef I used Beef Round Roast and Pork Shoulder Roast in a 2 to 1 ratio and had both ground using a Chili grind blade by my local Grocery Butcher. I also used a combination of Chili Powders (Chipotle, Mexene, and McCormick Hot Mexican), not the single type Chef John Used. I would not hesitate at all to use a single chili powder as Chef John calls out however.

About the 3rd time I've made this & now need to share my views.....Amazing!!!! Chef John never fails with his combination of ingredients and this recipe is definitely another one of his successes!

Like most soup and chili recipes, they taste better the next day. I made this chili last night and initially thought it was just ok. I had most of the the ingredients and a tall can of beer. After cooking for about 30 minutes I had a small bowl. Boy, was it hot with pepper, but I like a little heat. I added a dollop of honey to it and put in the fridge. Today I had a bowl for lunch and it is fantastic! All the flavors married together beautifully. Also it thickened on its own without adding anything. I cannot taste the cayenne anymore, so will add a little to each serving. This recipe is a keeper, for sure. I did not like the ale I chose for drinking, but it was perfect for this recipe. Thank you, Chef John!

I didn’t use cocoa or beer but did add a can of diced tomatoes which stretches it. Served with German spatzle egg noodles and dinner buns on the side and chocolate cake for dessert. Everyone liked it.

Easy and yummy. Two of my favorite things! Thanks Chef John!

Disappointing. I find Chef John's use of water in these savory dishes strange. The flavor was thin, even though I was generous in the seasonings. Needed some thickening up. I'll go back to my old favorite, never failing chili.

Amazing recipe. Used grass feed beef and doubled the cocoa powder along with a few canned chipotle peppers.

So flavorful! You can taste every single ingredient. Whole family loved this.

Talk about YUMMY! We are avid hunters, so we always have a bounty of wild game. This recipe is excellent for the lean cuts of meat. You never let me down Chef John!

I've tried a lot of different chile recipes, but this is my new go to. Easy to make, and I really liked the layers of flavors. Thanks chef

Was told by my family and one other that this was the best chili they ever had. It was pretty gosh darn good. I used 28 oz of San Marzano tomato’s and one can 14oz can of diced tomatoes with diced jalapeños. As well I skipped the cayenne pepper and used a dark chili powder. A teaspoon and coriander and semisweet chocolate bits. And sacrificed 12 ozs of delicious Pilsner from Treehouse, the last 4 were for me. And swapped black beans in lieu of kidney. Finished off with a teaspoon of organic raw sugar.

This has to be one of the easiest chili's I made. Instead of chopped beef, I used boneless loin beef bites (you can find them in the meat department). I also used Guinness Beer (my favorite). Now all the while, I am getting the 3rd degree... I served over corn bread (2 Jiffy Mix Boxes), topped off with shredded sharp cheese. Enjoy. P.S. Thank you so very much for sharing this recipe with us! Oh, and those complainers - happy tummies!

I think that I didn’t cook the beer taste out as much as I liked. The peppers made a difference in the taste and I added black beans, kidney beans , and mushrooms to mine ! Kids loved it served with cheese Jalapeño corn bread and a dap of sour cream on top??

Way too spicy for me, and I left out the peppers.

Great flavours. We like our chili thicker, so had to cook longer to reduce away the water... suggest if you don't like soupy chili then add less water (e.g. 1 cup). Pinto beans are nicer than the kidney beans we usually use.

I did a sinful but oh so good of adding a bit of sour cream and it was the best!

I was disappointed...prefer the standby recipe from my grandmother

I love this chili recipe. Hands down the best I have made. I do make a couple changes. I don't care for ground beef much, so I only use 1 lb. I add 8-16 ounces of diced mushrooms (as a sub for the rest of the ground beef). I also use an extra can of beans and beef consomme instead of water. Smoked paprika instead of regular if I have it on hand. My husband and I both agree that it's even better the second day after the flavors have a chance to meld.

I used bear meat it was fantastic

I’ve made chili a million times, many different ways over the years, but when I saw that Chef John had a recipe, I just had to try his. I don’t care for cinnamon in my machaca so decided to skip it here as well. Also, I didn’t have any cocoa powder but I love mole so I will add it the next time. I had all of the other ingredients on hand except the poblano pepper so used a can of green chilies instead, as I’m sure that was close enough. I love the flavor of beer in chili and was very happy with how this turned out. Will definitely make again.

Very nice recipe, which I think I improved with about 20 grams of grated parmesan and jack cheese, 3 jalapeño chilis, and 3 serrano chilis

So easy to make. And cheap on the wallet. Delicious and nutritious, makes a wonderful meal for lunch or dinner. It calls for beer and I used Rickards Red, and followed all instructions. I can honestly say this was the best chili I have ever had.

I loosely followed the recipe. basically made my normal chilli and added the spices I don't always use. Awesome combination of spices that one normally would not think of with a chilli recipe. way better the next day after everything melds together.

Great chili recipe! Just the right amount of spice. I used an amber Mexican beer -- so tasty! I only used one can of pinto beans; otherwise made as written. Will definitely make again.

My chili loving family REALLY loves this

This chili is SO satisfying! Thank you Chef John!

During a taste test.. a little spicy for kids.. had to cut it down with brown sugar, honey and heavy cream.. came out just right!

Made as written with the exception of black beans for pinto as we like them better and they add color contrast. Excellent proportion of spices and ingredients like the poblano and beer which add depths of flavor. Delicious! As other have said: definitely a keeper.

Use San Marzano tomatoes!

Absolutely the best ! Love, Love, Loved it ! Thank You Chef John!

Will definitely make it again! recipe is bombbb!!! Thank you Chef John!

This chili came out really good. I added a can of diced tomatoes with green chiles. I used Ceylon cinnamon which has a milder taste. Thanks for the recipe Chef John:)

I used this as a guideline really - I’m not a measurer unless I’m baking - but the cocoa, beer and cinnamon really made this chili extra special! Will definitely make it again!

This is a great flavorful Chili recipe that I have made I don't know how many times. It is very scalable, easy to adjust to make your own and very forgiving of substitutions. The only thing I will say is that the liquid released by the meat while it is cooking never fully evaporates for me. I don't know if it is because I am using a different ratio beef or what. It doesn't effect the final product though. Where the recipe calls to keep cooking the meat until the liquid evaporates, about four minutes. I just keep cooking for probably closer to ten. At that point there is still liquid in the bottom if you push the meat to the side but its not visible otherwise. I think that fat really helps to bind the initial seasoning addition to the meat and onions. This is another one that Chef John has hit out of the park!

Added some Italian sausage and tossed this in the crock pot.

Nice consistency and combination of flavors, but next time I'll reduce the amounts of the chili powders/peppers.

This is one delicious chili. Made for a Super Bowl party and it was a hit with all the guests, can't wait to make it again!

I actually threw this in the crockpot. It came out great! No changes made. Will def make again!

Good chili. Has a unique, interesting but good flavor with the additional ingredients of cinnamon and chocolate. Will make it again.

Great chili, just the right amount of heat. I made it as written except I roasted the pablano pepper in charcoal embers.

This is a great easy recipe!

This is a part of our monthly rotation now. It is a hit with the entire family - especially when it’s paired with a great corn bread recipe (also found in Allrecipes). Thanks Chef John for another success!

This recipe was awesome!! I didn’t change anything however next time I will cut the cinnamon in half and jalapeño for the extra spice!

Great combination of spices leads to great flavour depth. One of the best chilis I have had or made.

This recipe wins all recipes for chili. I didn't happen to have a poblano on me, but I had everything else and holy schnikies, it's amazing. Instead of doing stove top, I browned the onion and beef and threw it in a crock pot with everything else, cooked on high for 3 hours, then low for 2 hours.

Chef John did it again !! the only changes I made was I used 1# ground chicken, 1#sausage chorizo, a whole poblano chili and added corn, 1 jalapeno and red bell pepper. It was so good !! Much better than spices out of package. Also I cooked it in the crockpot for 4 hours. yummmmmmm

This chili was very tasty especially with the poblano peppers. I used 2 bottles of Bud Light and 2 cans of pinto beans. I will make this again!

I made this one some time ago, I altered it just a bit by using a half pound of chorizo and a half pound of veal along with 1 pound of beef. It came out so amazing!!!

Great chili! I am a huge fan of Chef John!

Added a can of hunts tomato sauce. next time l will add extra chili powder, 1 tablespoon. Really good, will make it again.

My husband and I loved this chili! I may have added just a tad more chili powder and diced poblano pepper, but other than that...didn't change a thing. We topped it with crushed tortilla chips and grated cheddar/monterey jack. Perfect! Thanks Chef John!

Best Chili I've ever made! I used Penzey's Chili 3000 and Central Waters Anniversary beer (6 oz.). Delicious!

Loved it. Did not have poblano peppers, but replaced it and the tomato puree with 12.5 oz of diced tomatoes with chile peppers and added a dash of pepper flakes. Awesome.