Beef, Bean, and Beer Chili

Name: Beef, Bean, and Beer Chili
Prep time: 10 min
Cook time: 70 min
Total time: 80 min
Ingredients: 1 tablespoon vegetable oil; 2 pounds lean ground beef; 1 onion, diced; 2 teaspoons salt; 3 tablespoons ground ancho chile powder; 3 cloves garlic, minced; 1 tablespoon ground cumin; 1 teaspoon paprika; 1 teaspoon ground black pepper; 0.125 teaspoon ground cinnamon; 1 (12 ounce) bottle beer; 2 cups water, or as needed; 1 cup tomato puree; 1 teaspoon unsweetened cocoa powder; 0.25 teaspoon dried oregano; 0.25 teaspoon ground cayenne pepper; 2 (12 ounce) cans pinto beans, drained and rinsed well; 0.66666668653488 cup diced poblano pepper

4.7

(202)

156 Reviews

41 Photos

Using beer in chili adds incredible flavor to an underrated summer menu item. Bring a big ol' thermos of this to a picnic or other warm-weather cookout, and it will make a great side to those grilled burgers and dogs. Just have some insulated cups around — and maybe some hot sauce — and you'll be in business. But no matter what season it is, I hope you give this beef, bean, and beer chili a try soon.

By Chef John

Updated on November 7, 2022

41

Prep Time:

10 mins

Cook Time:

1 hr 10 mins

Total Time:

1 hr 20 mins

Servings:

6

Jump to Nutrition Facts

Ingredients

1 tablespoon vegetable oil
2 pounds lean ground beef
1 onion, diced
2 teaspoons salt
3 tablespoons ground ancho chile powder
3 cloves garlic, minced
1 tablespoon ground cumin
1 teaspoon paprika
1 teaspoon ground black pepper
⅛ teaspoon ground cinnamon
1 (12 ounce) bottle beer
2 cups water, or as needed
1 cup tomato puree
1 teaspoon unsweetened cocoa powder
¼ teaspoon dried oregano
¼ teaspoon ground cayenne pepper
2 (12 ounce) cans pinto beans, drained and rinsed well
⅔ cup diced poblano pepper

Directions

Place a large pot over high heat; drizzle in oil. Cook and stir ground beef, onion, and salt in hot oil until beef is crumbly and browned and any released liquid evaporates, about 4 minutes. Reduce heat to medium-high. Add chile powder, garlic, cumin, paprika, black pepper, and cinnamon. Cook and stir until mixture begins to darken, 3 to 4 minutes.
Pour in beer. Add water, tomato purée, cocoa powder, oregano, and cayenne; stir well. Bring to a simmer; reduce heat to medium-low and cook for 30 minutes.
Stir in beans and poblano pepper. Simmer until peppers are tender and flavors have blended, about 30 minutes; add more water if chili becomes too thick.

Chef John

Chef's Notes:

I used ancho chile powder, but any high-quality ground chile pepper will work.

I used poblano pepper, but a combination of jalapeño and green bell pepper also works great.

Nutrition Facts (per serving)

649	Calories
44g	Fat
27g	Carbs
33g	Protein

Nutrition Facts
Servings Per Recipe 6
Calories 649
% Daily Value *
Total Fat 44g	56%
Saturated Fat 17g	85%
Cholesterol 129mg	43%
Sodium 1388mg	60%
Total Carbohydrate 27g	10%
Dietary Fiber 7g	26%
Total Sugars 3g
Protein 33g
Vitamin C 19mg	96%
Calcium 96mg	7%
Iron 6mg	34%
Potassium 928mg	20%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.