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Flavorful Beef Chili Recipe with Dark Beer

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A rich and hearty beef chili enhanced with the deep, malty notes of dark beer, perfect for cozy dinners and gatherings. This award-winning recipe balances bold spices and tender beef for a memorable meal.

Ingredients

Scale
  • 1 lb (450g) ground beef (85% lean)
  • 12 oz (355 ml) dark beer (stout or porter, e.g., Guinness or Founders)
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 2 tbsp tomato paste
  • 28 oz (800g) canned crushed tomatoes
  • 1 cup (240 ml) beef broth
  • 2 tbsp chili powder
  • 1 tbsp cumin
  • 1 tsp smoked paprika
  • 1 tsp dried oregano
  • 1 tsp brown sugar
  • Salt, to taste
  • Freshly ground black pepper, to taste
  • 1 tbsp olive oil
  • Optional toppings: shredded cheddar, sour cream, chopped green onions, fresh cilantro, sliced jalapeños

Instructions

  1. Heat 1 tablespoon olive oil in a large heavy-bottomed pot or Dutch oven over medium-high heat until shimmering, about 2 minutes.
  2. Add 1 pound ground beef and brown evenly for 6-8 minutes, breaking it up with a spoon. Drain excess fat, leaving about 1 tablespoon.
  3. Add diced yellow onion and minced garlic; sauté until softened and fragrant, about 4 minutes, without browning the onions.
  4. Stir in tomato paste, chili powder, cumin, smoked paprika, oregano, and brown sugar. Cook for 2 minutes to toast spices and deepen flavor.
  5. Pour in 12 ounces dark beer, scraping up browned bits from the pot. Simmer for 5 minutes to reduce slightly and mellow sharpness.
  6. Add crushed tomatoes and beef broth. Bring to a gentle boil, then reduce heat to low.
  7. Cover and simmer for 30-40 minutes, stirring occasionally, until chili thickens and flavors meld. Add broth or water if too thick.
  8. Season gradually with salt and freshly ground black pepper, tasting to balance acidity and heat.
  9. Ladle chili into bowls and garnish with desired toppings such as shredded cheddar, sour cream, or fresh cilantro.

Notes

Do not overcrowd the pan when browning beef to ensure proper searing. Deglaze the pan with beer to lift flavorful browned bits. Adjust thickness by adding broth or water as needed. Let chili rest 10 minutes off heat before serving to allow flavors to settle. For deeper flavor, use a slow cooker to simmer for 5-6 hours on low after browning ingredients.

Nutrition

Keywords: beef chili, dark beer chili, award-winning chili, hearty chili, easy chili recipe, comfort food, stovetop chili

Find it online: https://emmayum.com/flavorful-beef-chili-recipe-with-dark-beer-5-easy-steps-to-win-awards/