Go Back
Beer-Infused Kidney Bean Chili on a plate

Beer-Infused Kidney Bean Chili

Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 2 hours 15 minutes
Total Time 2 hours 30 minutes
Servings: 8 servings
Ingredients Method

Ingredients
  

  • 2.5 lbs ground beef
  • 12 oz beer lager or amber ale
  • 1 large yellow onion diced
  • 1 red bell pepper diced
  • 5 cloves garlic minced
  • 3 tablespoons chili powder
  • 2 tablespoons ground cumin
  • 1 tablespoon paprika
  • 1 teaspoon cayenne pepper
  • 2 cans 15 oz each kidney beans, drained and rinsed
  • 1 can 28 oz crushed tomatoes
  • 1 can 6 oz tomato paste
  • 2 cups beef broth
  • 2 tablespoons brown sugar
  • 2 teaspoons salt
  • 1 teaspoon black pepper

Method
 

  1. Brown beef in a large Dutch oven over medium-high about 10 minutes until no pink remains, breaking up with a spoon. Drain fat, leaving about 2 tablespoons.
  2. Cook onion and pepper about 6 minutes until soft; add garlic and cook 1 minute until fragrant.
  3. Stir in chili powder, cumin, paprika, and cayenne; cook 1 minute to bloom spices.
  4. Add beer; scrape up browned bits with a wooden spoon. Simmer 5 minutes to reduce slightly.
  5. Stir in beans, tomatoes, paste, broth, sugar, salt, and pepper.
  6. Boil; reduce heat to low and simmer partially covered 2 hours, stirring every 20 minutes.
  7. Uncover; simmer 15 more minutes to desired thickness.
  8. Adjust seasoning; serve with cornbread, cheddar, and diced onions.