My family’s Favorite Chili Recipe ~ Beer Chili. Great chili is like a really good friend… loads of intrigue, substance, and a little spice!
One of the things I love most in life is diversity. I don’t like to eat the same foods over and over. I can’t stand listening to the same music everyday. And I don’t want to hang around the same old cookie-cutter people.
Interacting with those that march to the beat of their own drum makes life MUCH more interesting. I have always sought out an array of unique individuals to be my buddies. These quirky, talented, intelligent people never cease to amaze me. Some of my closest gal-pals are: barrel riders, motivational speakers, cupcake goddesses, craft-masters, world-travelers, authors, business-gurus, and athletes. Yet much more important than what they like to do, or the career path they’ve followed, these women have substance. My girls are women of character; a trait that’s hard to find these days. I count myself very blessed to have more than one friend of this caliber.
Friendship is unnecessary, like philosophy, like art… It has no survival value; rather it is one of those things that give value to survival. ~C. S. Lewis
This Beer Chile Recipe is my best chili recipe and a real crowd-pleaser. It was birthed out of a conversation with a friend about standard chili issues: too spicy, not spicy enough, too many beans, oily consistency, takes too long to make, and the biggy, FLAT FLAVOR. It’s a common mistake to add spicy heat instead of depth, leaving your chili with a monotone “chili powder” taste and a little after-burn. …In my opinion, shallow chili is nearly as bad as a shallow friend!
My friend asked for a chili recipe with DEEP FLAVOR and the perfect meat-bean ratio. I aim to deliver.
Beer Chili is simple and straight-forward, with a dark yeasty note. The beer, masa and sausage elevate the flavor and round out the chili powder taste. The addition of red pepper, carrots and a touch of sugar bring a sweetness that balances the spice.
This is something I can proudly serve to nearly every friend I have, because really, who doesn’t enjoy a big bowl of thick meaty chili? It’s a cozy, no-frills meal that puts people at ease.
Serve This With:
Vegan Chili ~ Namely Marly
White Chicken Chili ~ Closet Cooking
Seafood Chili ~ Blessed Mom
Black Bean Chili – The Reluctant Entertainer
Yield: 6-8 servings
Prep Time:15 minutes
Cook Time:40 minutes
Cook’s Notes: I make this beer chili recipe with half steak (diced for faster cooking) and half sausage, although you could use ground beef instead of steak to save money.
2 Tb. olive oil
1 lb. sirloin, diced (or ground beef)
1 lb. ground pork sausage
3 Tb. masa, (corn flour)
2 Tb. ancho chile powder
½ tsp. cayenne, optional
1 ½ Tb. cumin
1 Tb. dried oregano
1 large onion, small dice
1 red pepper, small dice
¾ cup minced carrot
3-4 garlic cloves, minced
1 ½ tsp. salt
1-2 Tb. brown sugar
2- 28 oz. cans crushed or pureed tomatoes
2 -14 oz. cans kidney or pinto beans, drained
1 bottle of mild flavored beer
*Shredded cheese, sour cream and green onions to top the chili
Heat the oil over medium-high heat. Add the onions, peppers, carrots and garlic and sauté for 5 minutes.
Next add the ground beef and sausage and cook until brown—8-10 minutes—breaking up all the meat clumps.
Add the masa, chile powder, cumin and oregano, cook another 3 minutes stirring regularly. Add the salt, sugar, tomatoes, beans, ¾ of the beer and scrape the bottom to deglaze.
Reduce and cook at least another 30 minutes—partially covered—until flavors are well combined and the chili has thickened. Stir occasionally.
Add a couple dashes of cayenne pepper for extra heat. Serve with favorite toppings and tortilla chips or cornbread!
Making this recipe? Why not take a quick shot and share it on Instagram! Make sure to tag it #ASpicyPerspective so we can see what you're cooking!
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