Nothing beats a steaming bowl of beer chili on a cool fall night. This beer chili is made with only a few ingredients and comes together in no time. This recipe makes a big pot, so you’ll be well fed for a few days!
Beer Chili with 7 Simple Ingredients
This beer chili, y’all. I made it at my parents house a few weeks ago and last week, my dad texted me to ask how I made it. The funny thing is that I didn’t do anything fancy – at all. My family doesn’t always like my attempts at putting a fun little spin on foods, so I decided to stick to the recipe my mom suggested.
There is just something about chili. Fall is my ABSOLUTE favorite time of the year. The leaves, the crisp weather, the food, the sweaters and boots and jackets and…ALL THINGS FALL! And when fall hits, I usually crave chili, big time. What I love about this beer chili is how simple it is.
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You need 7 simple ingredients that you might already have in your pantry and if not, it will require a simple trip to the grocery store. Everything comes together in less than 30 minutes. Plus, you could even make this in early afternoon, then eat later at night. I’ve been doing that on food prep day. The longer it simmers, the tastier the flavor.
Related: Hearty Butternut Pumpkin Soup with Tempeh and White Beans
When it comes to chili, I’m pretty picky. I like traditional chili, simple. Sweet chili, super spicy, added green pepper, huge chunks of tomato and water chili are not my thing. The Hubs and I had dinner with friends a couple weeks ago and went to their house after for a few minutes. The guy entered a chili into their neighborhood cook-off and asked if we wanted to try it. He pulled what looked like a dog turd out of the fridge. Sorry, but not sorry – it looked like that. Apparently, he made a chili with smoked meats (including bologna), then dehydrated it and reduced the sauce. Now, in all fairness, it was pretty decent, but totally would have been better sandwiched between two slices of bread. But, really, it’s not chili. C’mon son.
I like a chunky, hearty simple chili and this beer chili fits the bill. Let’s be clear, I use Carroll Shelby’s Chili Mix, exclusively. I grew up on it, it’s gluten-free with simple spices and it makes a MEAN pot of chili. Feel free to use your own spice blend, but this one is great!
Related: Lamb and Sausage Butternut Chili
For your beer, choose one you like. I’m made this beer chili with Sam Adams, PBR and most recently, because it’s the only thing we had in the house, Miller High Life. I’ll say, the Miller High Life was really not the best choice. I’d recommend a fall or pumpkin beer of your choice. Gluten-free beer will work too.
- 1/2 medium onion
- 1 1/2 lb grass fed ground beef
- 1 – 2 cans beans (I use a combo of pinto/kidney and/or great northern and black beans)
- 1 heaping TBSP cocoa powder
- 8 – 12oz beer (GF beer works too)
- 2 – 8oz can tomato sauce or diced tomatoes
- 2 chili seasoning packets
- Oil for sauteeing onion
- Salt & Pepper for extra seasoning
- Chop onion and open all cans. Drain and rise beans.
- Heat pot over medium heat and add oil. Once hot, add chopped onion and cook 2 – 4 minutes or until translucent.
- Add ground beef and cook until browned.
- If your beef is fatty, feel free to drain the fat from the pot. If you get lean beef, you might not need to drain.
- Add the spice packet and TBSP cocoa powder. Stir and cook a minute or so.
- Add the beer and tomato sauce. If you like a thinner chili, feel free to add some water to the sauce.
- Bring to a boil and let it cook for 10 – 15 minutes, on low.
- Serve and enjoy!
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Stay tuned next week for my 3 FAVORITE ways to enjoy chili!
PIN FOR LATER!
WEEKEND is here! Tomorrow I’m working out before teaching a quick class. Then I have an Influence Network meet up at a local coffee shop I’ve been wanting to try. I’m planning on doing some blog/business work Saturday and Sunday, along with a little relaxing!
So, tell me:
What are your favorite chili ingredients?