Beer Chili

Beer Chili

Serves 8 to 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
  • 1 (4 ounce) can chopped green chilies
  • Salt and pepper to taste
  • Optional toppings: shredded cheese, diced green bell 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 for 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 chiles; cook an additional hour.
  5. Season to taste with salt and pepper if desired.
  6. Serve with your choice of toppings.


Cornbread is also an excellent accompaniment.

Nutritional information: Calories: 364 Fat: 14 g Saturated Fat: 4 g Cholesterol: 90 mg Carbohydrate: 23 g Dietary Fiber: 3 g Protein: 37 g Sodium: 693 mg Iron: 37% of Daily Value

Recipe and photo used with permission from: Certified Angus Beef
Recipe adapted from The Book of Spanish Cooking by Hilaire Walden