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beer chili with cheese and sour cream in an orange bowl in a blue plate

Best Beer Chili

  • Author: Miss AK
  • Total Time: 50 minutes
  • Yield: about 6-8 1x


This is the perfect Beer Chili recipe. Packed with vegetables, hearty beans, rich beer, and ground meat – it’s comfort food at it’s finest.


  • 2 Tbsp. olive oil
  • 1 onion, diced
  • 2 green bell peppers, diced 
  • 1 lb. ground meat (beef, venison, turkey, elk*)
  • 3 garlic cloves, minced 
  • 2 Tbsp. chili powder
  • 2 Tbsp. cumin
  • 1 tsp. salt
  • 1/2 tsp. pepper 
  • *1 and 1/2 Tbsp. apple cider vinegar* – for wild game meat ONLY
  • 12 oz. beer (I like lagers, porters, or stouts)
  • 2 (15 oz.) cans of diced tomatoes
  • 1 (6 oz.) can tomato paste
  • 1 (15oz.) can pinto beans
  • 1 (15oz.) can black beans
  • 1 (15oz.) can kidney beans 


  1. Start by heating the olive oil in a large pot. Add the onions and peppers and saute for about 5 minutes until they start to soften. 
  2. Add the ground meat and allow it to brown, about 8 minutes. Then add the garlic, chili powder, cumin, salt and pepper and cook for 2 additional minutes. 
  3. Then, add the beer and allow it to deglaze the pan while you scrape up the bits off the bottom of the pan. Let this cook for 5 minutes while the alcohol cooks out of the beer. 
  4. Then add all of the remaining ingredients and stir. Bring the mixture to a boil, reduce it to a simmer, and cover. 
  5. Cook for at least 20 minutes, but the longer the better! When you’re ready to serve, remove it from the heat and top how you like!
  • Prep Time: 10 minutes
  • Cook Time: 40 minutes
  • Category: Soup/Stew
  • Method: Stovetop
  • Cuisine: American


  • Calories: 432
  • Sugar: 7 g
  • Sodium: 742 mg
  • Fat: 9 g
  • Saturated Fat: 2 g
  • Unsaturated Fat: 4 g
  • Trans Fat: 0 g
  • Carbohydrates: 59 g
  • Fiber: 16 g
  • Protein: 29 g
  • Cholesterol: 40 mg

Keywords: chili, soup, beer

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