Game Day Chili with Beer
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I love Game Day Chili with Beer that simmers long and slow on the stove. Seasoned with ground beef, kidney beans, tomatoes, onion, garlic, and green chiles.
Years ago, I named this recipe Spicy Super Bowl Chili, but have since lightened up on the heat because of grandkids and my husband. He prefers his chili thick and . . . not so spicy. So, when I have an opportunity to make this recipe for a potluck or family gathering, I jump at the chance.
Ingredients Needed for Game Day Chili with Beer
- lean ground beef
- medium onion
- clove garlic
- Worcestershire sauce
- hot pepper sauce
- chili powder
- ground cumin
- kosher salt
- freshly ground black pepper
- chopped green chiles
- kidney beans
- diced tomatoes
- crushed tomatoes
- dark beer (Stout works well)
A Note About the Beer
I like using a dark beer for this recipe, but my husband cherishes his stout, and sometimes refuses to relinquish his supply so that I can make chili–a soup he really doesn’t care for anyway. If I plan ahead, I will buy Shiner Boch (a dark lager) at the grocery for the specific task of making chili. Otherwise, I’ll snag one of his Guinness bottles. Oh, I know. I am a bad, bad wife.
If you would rather not cook with beer, you may substitute 12 oz of beef stock. But I’m telling you, the flavor just won’t be as good.
Instructions for Making This Recipe
First, gather your ingredients so that you have everything on the counter ready to use.
Prepare your vegetables. Using your favorite chef’s knife, dice the onion and mince the garlic.
In a large Dutch oven, brown the ground beef. Stir in the diced onion and minced garlic. Cook on medium high until the onion is translucent.
Add to the browned meat the following: Worcestershire sauce, hot pepper sauce, chili powder, ground cumin, salt and black pepper. Stir to combine. Add in the chopped green chiles, kidney beans, tomatoes, and beer. Bring mixture to a boil and then cover and simmer for two hours, stirring occasionally.
Let the chili simmer on the stove for at least two hours. Your house will smell soooo good!
Remove from heat and allow the chili to set for 10-15 minutes before serving so that it doesn’t burn anyone’s tongue!
Serve hot with saltine crackers and sliced or shredded cheddar cheese. The longer this chili rests and mingles with all of its ingredients, the better it is. Even the second day! This recipe will serve 6-8 people. See more Soup Recipes Here.
Game Day Chili with Beer
- 2 pounds lean ground beef 80/20
- 1 medium onion diced
- 1 tablespoon minced garlic
- 3 tablespoons Worcestershire sauce
- 2 tablespoons hot pepper sauce optional
- 1-2 tablespoons chili powder use more or less, depending on your appreciation for heat
- 2 teaspoons ground cumin
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 4 oz. chopped green chiles
- 30 oz. kidney beans
- 15 oz. diced tomatoes
- 15 oz. crushed tomatoes
- 12 oz. dark beer Stout works well
- Gather your ingredients. Prepare your vegetables. Dice the onion and mince the garlic.
- In a large Dutch oven, brown the ground beef. Stir in the diced onion and minced garlic. Cook until the onions are translucent.
- Add the Worcestershire sauce, hot pepper sauce, chili powder, ground cumin, salt and black pepper. Stir to combine with the beef mixture. Add in the chopped green chiles, kidney beans, tomatoes, and beer, Bring mixture to a boil and then cover and simmer for two hours, stirring occasionally.
- Remove from heat and allow the chili to set for 10-15 minutes before serving. Serve hot with saltine crackers and sliced cheddar cheese. This recipe is even better on the second day. Serves 6-8.