Dark Beer Chili Recipe (Rich, Hearty & Meaty!)

Close up shot of a green bowl of chili with beer, cornbread and toppings nearby.

5 from 1 vote

Dark Beer Chili Recipe (Rich, Hearty & Meaty!)

This Dark Beer Chili is thick, rich, and loaded with bold, meaty flavor! Ground beef gets simmered with dark beer, fire-roasted tomatoes, three kinds of beans, and a touch of brown sugar for the perfect balance of savory and sweet. The beer adds incredible depth without being overpowering, and everything comes together in about an hour on the stovetop. Perfect for game day, weeknight dinner, or anytime you're craving serious comfort food!

Prep Time15

Cook Time55

Total Time1 10

Course: Main Course, Soup

Cuisine: American

Diet: Gluten Free

Servings: servings

Calories: 677kcal

Author: Briana

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!

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!

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