Beer Chili  recipe provided by the Certified Angus Beef® brand.

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Beer Chili

Serves 8-10 (makes about 15 cups)
Cuisine: American
Category: Soups & Stews, Low-Carb/Keto/High Protein
Homemade beef chili recipe made with chunks of beef sirloin tip, peppers, beans, dark beer, and chili spice mix. Perfect for game day, this simple Beer Chili recipe serves a crowd deliciously.
Prep Time
15 mins
Other Time
Cook Time
3 hrs 35 mins
Total Time
3 hrs 50 mins
  • 3 pounds Certified Angus Beef ® sirloin tip roast, cut into 1/2-inch cubes
  • 1/4 cup olive oil
  • 3 medium onions, chopped
  • 4 cloves garlic, minced
  • 3 jalapeño peppers, seeded and chopped
  • 1 poblano chile, roasted, peeled, seeded and chopped
  • 1 green bell pepper, seeded and chopped
  • 1 tablespoon ground cumin
  • 1 tablespoon dried oregano
  • 1/4 cup chili powder
  • 1 tablespoon paprika
  • 1 1/2 teaspoons dry thyme
  • 1 (12-ounce) bottle dark beer
  • 1 (28-ounce) can chopped tomatoes
  • 3 tablespoons tomato paste
  • 1 (14-ounce) can black beans, drained and rinsed
  • 1 (4-ounce) can chopped green chilies
  • Salt and pepper to taste
  • Optional toppings: shredded cheese, diced green pepper, onion, sour cream or avocado slices
  1. Heat oil in large, heavy pot over medium-high heat. Season sirloin tip cubes with salt and pepper. Brown in two batches for 3 to 4 minutes per batch; set beef cubes aside once browned.
  2. Add onions, garlic and peppers to pot. Cook 3 to 5 minutes over medium heat. Return beef cubes to pot and stir in cumin, oregano, chili powder, paprika and thyme. Cook 2 to 3 minutes. Add beer and scrape bottom of pot clean; bring to a boil and allow foam to subside, about 1 minute.
  3. Add tomatoes and tomato paste; stir well and bring to a boil. Lower heat, cover and simmer for 2 hours stirring occasionally.
  4. Add beans and green chilies; cook an additional hour. Season to taste with salt and pepper if desired.
  5. Serve Beer Chili with your choice of toppings. Cornbread is also an excellent accompaniment.
Recipe adapted from The Book of Spanish Cooking by Hilaire Walden
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