This Dark Beer Chili is thick, meaty, and loaded with bold flavor. A dark beer like porter, stout, or Guinness adds incredible depth, while fire-roasted tomatoes, three kinds of beans, and just a touch of brown sugar balance everything out. An hour on the stovetop and you've got the kind of chili that gets requested over and over again. 🍺🌶️
⭐"Excellent. Very tasty and quite filling. It is my new favorite chili. Thank you." - Ross
Save This Recipe! 💌
We'll email this post to you, so you can come back to it later!
Chamere's Favorite Chili Recipe with Beer 🏆
Let me tell you something - this chili has been requested more times than I can count. Chamere affectionately refers to it as "trap his ass chili," and honestly, the way his face lights up when I suggest we make it for dinner is like watching a kid on Christmas morning. 😂 He gets even more excited for the leftovers. He cracks me up, but it also lets me know I'm doing something right!
We already have our slow-cooked chuck roast chili for those lazy Sundays when you have all day, and our beanless chili for the Texans who insist real chili doesn't have beans. But this one is for when you want something hearty with beans, big on flavor, and done in about an hour. It's the weeknight hero, the game day MVP, the "I need comfort food NOW" answer.
Fair warning - this one has some heat to it! Between the jalapeños and cayenne, it's got a nice kick. If you're spice-shy, remove the jalapeño seeds and start with less cayenne. You can always add more heat at the end!
The secret is in the layers. Browning the beef first, building a deeply spiced base with three kinds of peppers, then deglazing everything with dark beer. A can of porter, stout, or Guinness adds incredible malty richness without tasting TOO much like beer. The brown sugar balances everything out beautifully! 🤤
🌶️ Ingredients for Dark Beer Chili
A well-stocked spice cabinet, a few pantry items, and grocery store items will give you a super flavorful chili!
How to Make Beer Chili🍺
This comes together fast - brown the beef, build a flavorful base, then let it simmer while you do your thing. Let's get into it!
- Step 1: Heat a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the ground beef and season with kosher salt. Break it into crumbles.
Cook until browned and no longer pink, about 8-10 minutes. Remove with a slotted spoon and set aside.
🧂 We use Diamond Crystal kosher salt - about 1 teaspoon per pound of meat. For 2 pounds of beef, that's 2 teaspoons. If you're using Morton's or table salt, cut the amount in half since they're much saltier by volume.
- Step 2: Reduce the heat to medium and add the oil. Toss in the onions, bell peppers, poblanos, and jalapeños with a pinch of salt. Cook, stirring occasionally, until softened, about 5-6 minutes.
🌶️ We LOVE a pepper combo here! Bell peppers add sweetness, poblanos bring earthy depth, and jalapeños give you a nice kick. Want less heat? Remove the jalapeño seeds. Want more? Leave 'em in!
- Step 3: Add the tomato paste and stir it into the vegetables. Cook for 2-3 minutes until it deepens in color to concentrate the flavor and get rid of that raw tomato taste.
- Step 4: Add the garlic and ALL of the dried spices - chili powder, cumin, smoked paprika, garlic powder, onion powder, oregano, black pepper, and cayenne. Stir everything together and cook until fragrant, about 1 minute.
💡 Blooming the spices in the fat wakes them up and makes your chili taste so much more complex. Don't skip this step!
- Step 5: Pour in the beer and use a wooden spoon to scrape up any browned bits from the bottom of the pot.
Let it simmer for 2-3 minutes to cook off some of the alcohol.
🍺 What beer to use? We love dark beers with malty, smooth notes like porter, stout, or Guinness - they add rich depth without being overpowering. Amber ales and brown ales work great too!
If dark beer isn't your thing, a lighter lager or pilsner will still add flavor, just with a more subtle, milder taste.
We skip super hoppy IPAs. They can add bitterness instead of the malty depth we're going for. Use whatever you enjoy drinking! If it tastes good in a glass, it'll taste good in the pot!
💡 No beer? Substitute with an equal amount of beef broth and add 1 tablespoon of balsamic vinegar for extra depth and a bit of acidity.
- Step 6: Stir in the crushed tomatoes, fire-roasted tomatoes, Worcestershire sauce, brown sugar, and beef broth.
Return the browned beef to the pot and stir everything together.
💡 Want extra meaty depth? Swap the broth for water + 2 teaspoons beef bouillon paste - it's our secret weapon! If using broth, you can still add 1 teaspoon bouillon for a flavor boost.
- Step 7: Bring to a boil, then reduce to a low simmer. Add the bay leaves.
Cook uncovered for 30-45 minutes, to thicken stirring occasionally.
- Step 8: Add in all the beans. We used pinto, black, and kidney beans.
Stir and continue simmering for 15-20 minutes until the chili is thickened and the beans are heated through.
💡 Adding the beans at the end keeps them firm instead of mushy. If you prefer softer beans, add them earlier with the beef!
🫘 Use whatever beans you love! Cannellini, great northern, or chili beans all work great here.
- Step 9: Remove the bay leaves. Taste and adjust seasonings - you may want more salt, a pinch more brown sugar to balance, or extra cayenne for heat.
Serve hot with all your favorite toppings!
What to Serve With Beer Chili 🍽️
This chili is incredible on its own, but we love loading it up! Top it with sour cream, shredded cheddar, pickled jalapeños, fresh cilantro, and green onions.
For the full experience, serve it with skillet cornbread for scooping - or honey cornbread muffins on the side. It's also amazing spooned over rice, baked potatoes, or with a heap of Fritos!🤤
🌟Leave a Review!
If you make this Hearty Chili with Dark Beer, we'd love to hear from you! Leave a comment below with your rating for the recipe. Share with us by tagging us on Instagram! We love seeing your creations! 📸
📖 Recipe
Dark Beer Chili Recipe (Rich, Hearty & Meaty!)
Equipment
- large dutch oven 6-quart or larger
Ingredients
Beef
- 2 pounds ground beef 80/20 or 85/15 preferred)
- 2 teaspoons kosher salt 1 teaspoon per pound
Chili
- 2-3 tablespoons oil as needed
- 2 large yellow onions diced
- 2 medium bell peppers diced (any color)
- 2 medium poblano peppers diced
- 2 medium jalapeños diced (seeds removed for less heat)
- 3 teaspoons kosher salt added throughout, to taste
- 12 cloves garlic minced
- 3 tablespoons tomato paste
- 3 tablespoons chili powder
- 1½ tablespoons cumin
- 1½ tablespoons smoked paprika
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon oregano
- 1 teaspoon black pepper
- ½ to 1 teaspoon cayenne pepper to taste)
- 1 can dark beer 12 oz (porter, stout, or Guinness)
- 28 ounces crushed tomatoes 1 can
- 14.5 ounces fire-roasted diced tomatoes 1 can
- 1 tablespoon Worcestershire sauce
- 2 tablespoons brown sugar add more to taste
- 1 cup beef broth or water + 2 teaspoons beef bouillon for extra depth
- 15 ounces kidney beans 1 can, drained and rinsed
- 15 ounces pinto beans 1 can, drained and rinsed
- 15 ounces black beans 1 can, drained and rinsed
- 2 bay leaves
Instructions
Brown the Beef
- Heat a large Dutch oven or heavy-bottomed pot over medium-high heat. Add oil, then the ground beef and season with kosher salt. Cook, breaking into crumbles, until browned and no longer pink, about 8-10 minutes. Remove with a slotted spoon and set aside.2 pounds ground beef, 2 teaspoons kosher salt, 2-3 tablespoons oil
Build the Base
- Reduce heat to medium. Add the oil, onions, bell peppers, poblanos, and jalapeños with a pinch of salt. Cook, stirring occasionally, until softened, about 5-6 minutes.2 large yellow onions, 2 medium bell peppers, 2 medium poblano peppers, 2 medium jalapeños, 3 teaspoons kosher salt
- Add the tomato paste and stir into the vegetables. Cook for 2-3 minutes until it deepens in color.3 tablespoons tomato paste
- Add the garlic and all dried spices (chili powder, cumin, smoked paprika, garlic powder, onion powder, oregano, black pepper, and cayenne). Stir and cook until fragrant, about 1 minute.12 cloves garlic, 3 tablespoons chili powder, 1½ tablespoons cumin, 1½ tablespoons smoked paprika, 1 tablespoon garlic powder, 1 tablespoon onion powder, 1 tablespoon oregano, 1 teaspoon black pepper, ½ to 1 teaspoon cayenne pepper
Deglaze & Simmer
- Pour in the beer and scrape up any browned bits from the bottom of the pot. Simmer for 2-3 minutes to cook off some of the alcohol.1 can dark beer
- Stir in the crushed tomatoes, fire-roasted diced tomatoes, Worcestershire sauce, brown sugar, and beef broth. Return the browned beef to the pot.28 ounces crushed tomatoes, 14.5 ounces fire-roasted diced tomatoes, 1 tablespoon Worcestershire sauce, 2 tablespoons brown sugar, 1 cup beef broth
- Bring to a boil, then reduce to a low simmer. Add the bay leaves. Cook uncovered for 30-45 minutes, stirring occasionally.2 bay leaves
- Add all three beans and stir. Continue simmering for 15-20 minutes until thickened and beans are heated through. (Use whatever beans you love - cannellini, great northern, or chili beans all work!)15 ounces kidney beans, 15 ounces pinto beans, 15 ounces black beans
Finish
- Remove the bay leaves. Taste and adjust salt, spices, and brown sugar as needed. Serve hot with your favorite toppings!
Save This Recipe! 💌
We'll email this post to you, so you can come back to it later!
Notes
- Beer choice matters! We love dark beers with malty, smooth notes like porter, stout, or Guinness. Amber ales and brown ales work great too! If dark beer isn't your thing, a lighter lager or pilsner will still add flavor, just more subtle. We skip super hoppy IPAs here since they can add bitterness instead of the malty depth we're going for.
- No beer? Substitute with an equal amount of beef broth and add 1 tablespoon of balsamic vinegar for depth.
- Extra meaty depth: We love using water + beef bouillon paste instead of broth for even more savory flavor. If using broth, you can still add 1 teaspoon bouillon for a boost.
- Want it thicker? Let it simmer longer uncovered, or mash some of the beans against the side of the pot.
- Spice level: This chili has a nice kick! For a milder version, remove the jalapeño seeds and reduce the cayenne to ¼ teaspoon. You can always add more heat at the end.
- Salt: This recipe uses Diamond Crystal kosher salt. If using Morton's or table salt, reduce by half.
- Storage: Store in an airtight container in the refrigerator for up to 5 days. Freeze for up to 3 months. Thaw overnight in the fridge before reheating.
- Make ahead: Like most chili, this tastes even better the next day!
- Serving suggestions: Serve with skillet cornbread or honey cornbread muffins for scooping. Also great over rice, baked potatoes, or with Fritos!
Ross walther says
Excellent. Very tasty and quite filling.
It is my new favorite chili.
Thank you
Briana says
Hey Ross! We're so thrilled to hear this! Thanks so much for taking the time to try it and leave a review, we appreciate it so much! 🙂