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–+ servings
Bowl of chili garnished with cheese, onions, jalapenos and sour cream.

Best Game Day Beer Chili

Layla @ Poppy Trail Table
The moment the weather starts to turn every fall, this is on my stovetop. This meaty chili is loaded with beans and layers of deep flavor, making it perfect for any game day buffet or a cozy dinner.
5 from 4 votes
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Prep Time 30 minutes
Cook Time 3 hours
Course Soup
Cuisine American
Servings 12
Calories 353 kcal

Ingredients
  

  • 2 pounds ground beef
  • 1 large onion, diced
  • 1 green bell pepper, diced
  • 1 red bell pepper, diced
  • 1 poblano pepper, diced
  • 2 jalapeno peppers, diced remove seeds and ribs for less heat
  • 2 cloves garlic, minced
  • 1 6 ounce can tomato paste
  • 2 15.5 ounce cans mild chili beans preferred brand (not sponsored) Bush's Best Mixed Chili Beans, pinto & kidney
  • 2 15.5 ounce can spicy chili beans preferred brand (not sponsored) Bush's Best Chili Beans, spicy chili cause
  • 2 28 ounce cans crushed tomatoes
  • 12 ounce can/bottle lager or stout beer options: Guinness, Negra Modelo or Anchor Steam
  • ¼ cup chili powder
  • 1 tablespoon Worcestershire
  • 1 tablespoon hot sauce
  • 1 tablespoon dried oregano
  • 2 teaspoons cumin
  • 2 teaspoons granulated sugar
  • 1 teaspoon dried basil
  • 1 teaspoon smoked paprika
  • 1 teaspoon cayenne pepper optional
  • 2 teaspoons kosher salt, plus more to taste
  • 1 teaspoon black pepper

Instructions
 

  • Brown ground beef in a large Dutch oven or large pot over medium heat for 5 to 7 minutes or until the beef is browned.
  • Add bell peppers, poblano peppers, jalapeno peppers, and onions, and continue to cook for another 5 minutes or until vegetables begin to soften. Add minced garlic cloves and stir until fragrant.
  • Stir in tomato paste and cook for 2 to 3 minutes, until tomato paste is incorporated evenly.
  • Add seasonings, Worcestershire sauce, and hot sauce cooking through. Pour in beer and let cook for 3 minutes. Scrape the bottom of the pot to loosen any flavorful bits on the bottom of the pan.
  • Add beans and crushed tomatoes and bring to a simmer over medium-high heat. 
    Reduce the heat, maintain a slow simmer, and cook down until the desired thickness.  Cook, uncovered for 3 hours or longer if desired. It's ready to eat in as little as 30 minutes if you are in a hurry.
    This chili is even better the second day. Refrigerating it overnight thickens it to a perfect hearty consistency.
  • Ladle into bowls, garnish and serve hot. See notes below for garnish suggestions.

Notes

Variations & Notes

  • Vegetables: Add sweet potatoes or corn for a bigger dose of vegetables.
  • Whiskey: Instead of beer, add ⅓ cup of your whiskey of choice.
  • More Peppers: When in season, I love (love love love) the earthy flavor of hatch chili peppers.
  • Meat: You can use ground chicken or turkey in place of ground beef.
  • Thicken if You Are Crunched for Time: If you need the chili to be ready to serve a little faster, you can use ¼ cup of masa or cornmeal to thicken it instead of allowing it to cook down over a few hours.
  • Slow Cooker: Brown the ground beef on the stovetop or in an Instant Pot, then add all other ingredients and slow cook on low for 6 hours. If you like a thicker chili, you will need to add one of the thickeners mentioned above to achieve the desired consistency.
  • Let It Rest: This chili is best the day after it's made. It thickens up even more in the refrigerator overnight.

Ways to Serve

Garnish with: sour cream, diced onion, sliced green onion, avocado, shredded cheese, hot sauce, sliced jalapenos, chopped cilantro
For a cooling contrast, try a combination of sour cream, avocado, and shredded cheese. If you enjoy a spicy kick, sliced jalapenos paired with hot sauce will amp up the heat. For a fresh, herbaceous finish, scallions and chopped cilantro work beautifully together. Mix and match for a balance of creaminess, spice, and freshness to suit your taste.
Accompaniments: cornbread, corn or tortilla chips, saltine crackers, peanut butter sandwich, pasta, rice, pour over nachos or on hot dogs.

Storage Instructions

Refrigerator: Store in an airtight container in the refrigerator for up to 3 days.
Freezer: Store servings in freezer bags or glass jars with airtight lids (leave 1 inch of headspace at the top) for up to 3 months. Thaw in the refrigerator overnight.

Nutrition

Serving: 10ozCalories: 353kcalCarbohydrates: 49.2gProtein: 32.1gFat: 4.7gCholesterol: 45.2mgSodium: 924mgSugar: 11.1g
Nutrition Facts
Best Game Day Beer Chili
Serving Size
 
10 oz
Amount per Serving
Calories
353
% Daily Value*
Fat
 
4.7
g
7
%
Cholesterol
 
45.2
mg
15
%
Sodium
 
924
mg
40
%
Carbohydrates
 
49.2
g
16
%
Sugar
 
11.1
g
12
%
Protein
 
32.1
g
64
%
* Percent Daily Values are based on a 2000 calorie diet.
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