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There’s nothing quite like a rich, hearty bowl of Beer Chili to warm you up on game day or any chilly evening. I’ve made this recipe more times than I can count, testing and tweaking it along the way to create a foolproof chili that’s loaded with flavor. Whether you slow cook it all day or make it quickly in your Instant Pot, it’s guaranteed to be a hit.
If you love chili recipes, you’ll definitely want to try my Southwestern Chili, Five Alarm Steak Chili, and even a One Pot Chili Mac.
This post was originally published in the fall of 2014 and has since been updated with fresh photos and helpful hints so that you can easily recreate it in your own kitchen!
Why This Beer Chili Is a Game Day Favorite
This chili is packed with bold, savory flavors and is surprisingly easy to make. Here’s why you’ll love it:
- Versatile and satisfying – Top it with cheese, sour cream, and green onions or serve it over rice, baked potatoes, or even fries for a fun twist.
- Effortless slow cooker or Instant Pot prep – Let it simmer low and slow for rich, developed flavor or cook it fast in your Instant Pot when you’re short on time.
- Beer makes it better – The beer tenderizes the meat and adds depth, giving this chili a unique, crave-worthy taste.
- Fresh or canned tomatoes – If you have garden tomatoes, they add incredible flavor. But canned tomatoes work perfectly for convenience.
How I Perfected This Beer Chili
After making this recipe countless times, I’ve fine-tuned the method for the best results. Here are a few tricks I’ve learned:
- Browning the meat properly – Browning the beef with the onion and bell pepper brings out the best flavor. Don’t rush this step. It makes a huge difference.
- Using the right beer – I recommend a medium-bodied beer like Amber Ale, which adds a malty richness without overpowering the chili. A lighter beer creates a milder flavor. Avoid overly hoppy beers, as they can add bitterness.
- Partially mashing at the end – Gently mashing some of the beans and tomatoes thickens the chili slightly and gives it a more rustic texture.
- Let it rest – Like most chili recipes, the flavors deepen even more the next day.
Ingredients That Make It Amazing
This chili is made with simple ingredients that pack a punch.
- Ground beef – Adds rich, savory flavor.
- Beer – Amber Ale is my go-to, but you can use any beer with a smooth, malty flavor.
- Tomatoes – Use fresh tomatoes in late summer or high-quality canned tomatoes year-round.
- Beans – A mix of red kidney beans and cannellini beans adds texture and heartiness.
- Seasonings – Chili powder, cumin, oregano, and Worcestershire sauce bring depth and warmth.
How to Make Beer Chili (Two Ways)
You can make this chili in the slow cooker for an all-day simmer or in the Instant Pot when you need it fast.
Always refer to the recipe card below, but here’s a visual summary:
Slow Cooker Method
I’ll show some step-by-step photos for making it in the slow cooker.
Step 1: Brown the beef
In a large skillet over medium-high heat, brown the ground beef with the onion and bell pepper until the meat is crumbly and browned, about 10 minutes. Add garlic and cook for another minute.
Step 2: Add to slow cooker
Transfer the beef mixture to the slow cooker.
Stir in the tomatoes, beer, beans, tomato paste, Worcestershire sauce, and seasonings.
Stir in the tomatoes, beer, beans, tomato paste, Worcestershire sauce, and seasonings.
Don’t worry; all of the alcohol in the beer will cook off.
Step 3: Slow cook
Set the slow cooker to low and cook for 4-8 hours.
Step 4: Mash slightly
Use a masher to lightly mash the chili, breaking up some beans and tomatoes.
Ladle the chili into bowls and top with cheddar, sour cream, and green onions. I always make a fresh batch of homemade cornbread whenever I make chili for dinner.
Instant Pot Method
If I want to prep dinner in the morning, I’ll use my slow cooker. If I wait until later in the day to decide what to make, I’ll use my Instant Pot.
- Brown the beef: Use the sauté function to brown the beef with the onion and bell pepper. Add garlic and cook briefly.
- Add remaining ingredients: Stir in the tomatoes, beer, beans, tomato paste, Worcestershire sauce, and spices.
- Pressure cook: Seal the lid and cook on high pressure for 20 minutes. Let the pressure release naturally for 10 minutes, then do a quick release.
- Mash slightly and serve: Partially mash, then serve with your favorite toppings.
Serving Suggestions
This chili is perfect on its own, but you can also:
- Top it generously – Add shredded cheddar, a dollop of sour cream, sliced green onions, or pickled jalapeños.
- Serve it over carbs – Spoon it over baked potatoes, cornbread, or fries.
- Make chili dogs or nachos – Use it as a topping for hot dogs or pile it onto tortilla chips with melted cheese.
Storage and Reheating
Chili makes fantastic leftovers and is easy to store:
- Refrigerate: Store in an airtight container for up to 4 days.
- Freeze: Freeze in quart sized containers for up to 3 months.
- Reheat: Warm in a pot over low heat or microwave in 30-second intervals, stirring in between.
FAQs About Beer Chili
Yes! Simply swap the beer for beef broth or tomato juice. You’ll lose the beer flavor, but it will still be rich and delicious.
Add cayenne pepper, hot sauce, or diced jalapeños for extra heat.
Always. There’s no right or wrong way to make chili. You can always make modifications to match your preferences.
Looking for More Chili Recipes?
I’ve got you covered. If you love these classic flavors, be sure to give these variations a tray.
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Ingredients
- 1 1/2 pounds ground beef
- 1 green bell pepper chopped
- 1 medium white onion chopped
- 2 cloves garlic minced
- 28 ounces canned whole peeled tomatoes San Marzano recommended
- 3 tablespoons chili powder
- 1 tablespoon Worcestershire sauce
- 1 tablespoon cumin
- 1 tablespoon oregano
- 1 tablespoon kosher salt
- 1 tablespoon tomato paste
- 12 ounces beer I used Amber Ale
- 15 ounces red kidney beans drained and rinsed
- 15 ounce white kidney beans cannellini beans, drained and rinsed
- freshly ground pepper to taste
Instructions
- In large skillet over medium high heat, brown 1 1/2 pounds ground beef with 1 medium white onion and 1 green bell pepper (chopped) until meat is slightly browned and crumbly, about 10 minutes. Add 2 cloves garlic (minced), stir, and cook for a couple more minutes. Add mixture to large slow cooker.
- Stir in remaining ingredients. Set slow cooker to low and cook for 4-8 hours.28 ounces canned whole peeled tomatoes, 3 tablespoons chili powder, 1 tablespoon Worcestershire sauce, 1 tablespoon cumin, 1 tablespoon oregano, 1 tablespoon kosher salt, 1 tablespoon tomato paste, 12 ounces beer, 15 ounces red kidney beans, 15 ounce white kidney beans
- Alternatively, ground beef can be browned in electric pressure cooker and the remaining ingredients can be added, and chili can be cooked on high pressure for 20 minutes. Same process for cooktop, but it would need to simmer for a good hour (minimum).
- Prior to serving, use a masher to partially mash the chili, smashing some of the beans and the tomatoes. Garnish with freshly grated sharp cheddar, sour cream, and sliced green onions. Season with freshly ground pepper.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I’ve been making this recipe for years and it’s always a hit. We love it.
Hi and you use a can of Budweiser? This looks delicious
Yep! Any kind of beer works.
we don’t believe in using alcohol in a recipe what else can I use instead
Hi June, The alcohol burns off but I completely respect your not wanting to use it. Beef broth would be a good substitute in this recipe.