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Beef and Beer Chili with Avocado
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5 from 1 vote

Beef and Beer Chili

A bowl of comforting Beef and Beer Chili is what you need this season. Top with some sour cream, cheese, and avocado for extra comfort!
Prep Time40 mins
Cook Time1 hr
Total Time1 hr 40 mins
Course: Main Course
Cuisine: American
Keyword: beef chili recipe, beer chili, game day chili
Servings: 8 people
Author: Tania


  • 3 pounds ground beef
  • 1 yellow onion, finely diced
  • 1 green bell pepper, finely diced
  • Olive oil
  • 8 cloves garlic, minced
  • 3 tablespoons tomato paste
  • 2 teaspoon ground cumin
  • 6 tablespoons chili powder
  • Salt and pepper
  • 1 bottle (12 oz) dark beer
  • 2 cans (28 oz each) crushed tomatoes
  • 3 cups chicken stock or chicken broth
  • 2 cans (15 oz each) kidney beans, drained

To serve:

  • Sour cream
  • Shredded Cheddar cheese
  • Chopped scallions


  • Heat a large 8 qt Dutch oven to medium high heat. Brown and cook the meat, about 15 minutes. Season with salt and pepper to taste. Ground beef naturally has fat, so I don’t add olive oil to the pot. Do so in batches if needed. Drain any extra fat.
  • Reduce to medium heat, and some olive oil, onions and bell peppers. Cook for about 8 minutes. Add minced garlic, and cook for another 2 minutes.
  • Stir in tomato paste, and cook for a minute. Then add chili powder and cumin. Cook for another 2 minutes. Stir in beans.
  • Add the beer and cook until reduced. This will infuse the food with flavors. Then add in crushed tomatoes, chicken stock or broth, and mix everything until evenly combined.
  • Bring to a boil and then simmer, covered, for about 45 minutes to 1 hour. Serve with sour cream, cheese, and scallions. Enjoy!