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

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Beer Chili

Serves 8-10 (makes about 15 cups)


  • 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 beef cubes with salt and pepper. Brown in two batches for 3 to 4 minutes per batch; set beef aside once browned.
  2. Add onions, garlic and peppers to pot. Cook 3 to 5 minutes over medium heat. Return beef 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 with your choice of toppings. Cornbread is also an excellent accompaniment.

No Nutritional Information Available


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