This Beef and Dark Beer Chili is the perfect recipe to make for a large crowd.
Chili is one of the most comforting meals to make. I whip up a batch of chili when it’s a cold and rainy day, and I like to make a batch to have on hand as a hearty and filling lunch during the week. The best use for chili is for serving at a big party, where everyone can help themselves to the toppings.
Super Bowl Sunday is obviously a favorite day for making chili. This Beef and Dark Beer Chili recipe happens to be a good one for a Super Bowl party since it makes a large batch of chili. You can feed about 15 hungry people with this recipe.
What makes a good chili?
Beer is an essential ingredient in making a good chili. You don’t have to be a beer drinker to use it in chili. It adds flavor and texture to the chili. Beer will impart sugars and malty flavors to the chili that you won’t find with other ingredients. The type of beer you use matters. In this recipe, you’ll use dark beer.
What’s the best dark beer to use for chili?
Try Negro Modelo, Dos Equis Ambar, Guinness or Samuel Adams. You’ll only need one bottle of beer for this recipe. If you’re not really a beer drinker and you don’t know what to do with the other 5 beers left over… scroll to the bottom of this post and make one of the recommended recipes with your leftover dark beer.
I’m pretty crazy about this chili recipe because it’s just a good, substantial beef chili. There are plenty of spices (cumin, coriander, chili powder), onion, bell pepper and chiles. It’s not a chili recipe that is overwhelmed with beans. And you can control the spiciness of the recipe by determining how much of the jalapeno you’d like to add.
Serve with dark beer, of course!
If you’re in need of using up the rest of your beer, you might like to try these recipes:
- Cheese Beer Soup
- Steak and Beer Chili
- Beef and Guinness Stew
- Beer Braised Chicken
- Chocolate Guinness Stout Cake
- Halftime Chili
- Touchdown Brat Sliders
Beef and Dark Beer Chili
- 1 1/2 tablespoons ground cumin
- 1 tablespoon ground coriander
- 5 pounds ground beef (5 to 7% fat)
- 2 tablespoons canola oil
- 2 1/2 pounds onions, coarsely chopped
- 1 1/2 pounds red bell peppers, seeded & cut into 1/2-inch pieces
- 1 1/2 pounds yellow bell peppers, seeded & cut into 1/2-inch pieces
- 2 large jalapeno chiles (remove seeds & chop finely)
- 7 tablespoons chili powder
- 2 packed teaspoons minced canned chipotle chiles in adobo sauce
- 2 28-ounce cans crushed tomatoes with puree
- 2 15-ounce cans kidney beans, drained and rinsed
- 1 12-ounce bottle dark beer (such as stout)
- sour cream, shredded cheese, chopped green onions (for garnish)
- Toast the cumin and coriander in a skillet over medium heat until darker and beginning to smoke, about 4 minutes. Cool.
- Sauté the beef in a heavy large pot over medium-high heat until no longer pink, breaking up with spoon, about 8 minutes.
- Heat the oil in a large skillet over medium-high heat. Add the onions, all bell peppers, and jalapeños. Sauté until the vegetables begin to soften, about 15 minutes. Add the mixture to the pot with the meat. Mix in the toasted spices, chili powder, and chipotle chiles. Add the crushed tomatoes, beans and beer. Bring the chili to a boil, stirring occasionally. Reduce heat and simmer 20 minutes, stirring often. Season with salt and pepper.
- Ladle the chili into bowls. Serve with sour cream, green onions and cheese.
- *For best results, pick out a five-pound boneless chuck roast and have the butcher grind it for you.
- *Chipotle chilies in adobo sauce are found in the Latin foods section of most markets and at specialty foods stores and Latin markets.
- *This chili can be made ahead. Cool slightly. Refrigerate uncovered until cold, then cover and keep refrigerated up to 2 days (or freeze up to 1 month). Re-warm over medium-low heat.