Game Day Chili with Beer

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, green chiles–and dark beer.

Serving Spicy Chili with Saltine Crackers in Blue Willow Bowl

(Post modified with new photos on 10/11/22.)

Years ago, I named this recipe Spicy Super Bowl Chili, but have since lightened up on the heat (just a bit) because of grandkids and my husband. He prefers his chili thick and . . . not so spicy. See my thick Chili Recipe Here.

My favorite chili is hot and spicy enough to make my eyes and nose water. You know what I’m talking about, right? So, when I have an opportunity to prepare this recipe for a potluck or family gathering, I jump at the chance.

 

Ingredients for Game Day Chili with Beer

(See the full recipe at the bottom of this post.)

  • lean ground beef (or ground venison)
  • medium onion
  • clove garlic
  • Worcestershire sauce
  • hot pepper sauce
  • chili powder
  • ground cumin
  • kosher salt
  • freshly ground black pepper
  • kidney beans
  • diced tomatoes
  • crushed tomatoes
  • chopped green chiles
  • dark beer (Stout works well)

 

A Note About the Beer

I love cooking chili in beer. The alcohol cooks out of the soup, leaving behind this wonderful flavor that serves to enhance the chili.

You may use your favorite beer for this recipe, light or dark, but I always use a dark ale or stout, since that’s what my husband prefers, and is what we have in the pantry.

Let it be known that 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 store 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 prefer not to use beer, simply add 12 oz of beef broth or stock in it’s place. But I’m telling you, the flavor just won’t be as good.

 

Instructions for Making This Recipe

Ingredients for this Recipe

First, gather your ingredients so that you have everything on the counter ready to use.

Regarding ingredients, I like to use a combination of petite diced tomatoes and crushed, but if you only have regular diced tomatoes, go ahead and use them. Or crush the tomatoes by hand. As for beans, I have used dark kidney, light kidney, and even chili beans, depending on what I have in the cupboard. Or a combination of those beans. If you want a bit more heat in this chili, feel free to use diced jalapeno peppers instead of green chiles! Use what you have on hand and don’t be too concerned about the results. I’m sure it will be great!

 

Prepare the Ingredients

Using your favorite chef’s knife, dice the onion and mince the garlic.

 

Make the Soup

In a large Dutch oven, brown the ground beef.

Add Onions and Garlic to the Browned Beef

Once the meat is browned, stir in the diced onion and minced garlic. Cook on medium high until the onion is translucent.

Add to the browned meat the Worcestershire sauce, hot pepper sauce, chili powder, ground cumin, kosher salt, and freshly ground black pepper. Stir to combine. Let this cook for 7-10 minutes.

I’ve mentioned before what I call Layering the Flavors, and this is the perfect recipe to practice this technique. Simply remember to add your ingredients in layers, such as we’re doing here. Cook the meat, then add the diced vegetables and allow to cook. Next, add the spices and sauces. Allow to cook. Then add in the beans, tomatoes, and chiles and allow to cook, etc. This slow layering of flavors adds extra depth to the taste and nuance of your dish. Plus, it smells so wonderful as it cooks! 

Add in Beans, Tomatoes, and Green Chiles

Add in the kidney beans, tomatoes, and chopped green chiles. Allow to cook for another 7-10 minutes to build your flavors.

Last add Beer to the Chili. Then Simmer for at Least Two Hours

Last pour in the dark 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!

Garnish Chili with Shredded Cheddar Cheese

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 or third day! This recipe will serve 6-8 people.

See more  Soup Recipes Here. Browse Beef Recipes Here.

 

Recipe for Game Day Chili with Beer

Game Day Chili with Beer

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.
4 from 1 vote
Print Rate
Course: Soup
Cuisine: American
Keyword: Dark Beer, Green Chilies, Ground Beef, Red Beans, Tomatoes
Prep Time: 15 minutes
Cook Time: 2 hours 30 minutes
Total Time: 2 hours 45 minutes
Servings: 8

Equipment

Dutch Oven
Kitchen Utensil Set
Knife Set
Soup and Side

Ingredients

  • 2 pounds lean ground beef 80/20 or ground venison
  • 1 medium sweet 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

Instructions

  • Gather your ingredients.

Prepare the Ingredients

  • Using a sharp Chef's knife and cutting board, dice the sweet onion and mince the garlic.

Make the Soup

  • 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.

Nutrition

Calories: 355kcal | Carbohydrates: 36g | Protein: 36g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 70mg | Sodium: 667mg | Potassium: 1214mg | Fiber: 10g | Sugar: 5g | Vitamin A: 509IU | Vitamin C: 21mg | Calcium: 102mg | Iron: 8mg
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4 thoughts on “Game Day Chili with Beer”

  • This sounds delicious. I am new to your blog, so I took some time browse through your earlier posts. I'm so glad I did that. I really like the food and recipes you share with your readers and I'll definitely be back. I hope you have a great day. Blessings…Mary

  • 4 stars
    Made this recipe for our super bowl Sunday party. Added tomato paste and Cubanelle peppers and on small jalapeño pepper for more heat needed a little more chili sauce or pepper so added a few dashes of hot sauce. Chili better the next day as always.

    • Hi Rosa, Thanks so much for stopping by. I’m glad you gave this recipe a try. Everyone has their own preference for “heat” in chili. I’m glad you attempted to make this recipe your own! Yes, chili is always better after a day or two!

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