Description
This Best Mama’s Beer Chili Slow Cooker Recipe is a rich and hearty chili packed with tender beef, beans, and a flavorful blend of spices, simmered slowly in beer to deepen the taste. Perfect for cozy dinners or gatherings, this chili combines the smoky kick of paprika and cumin with the smooth richness of beer, offering a deliciously comforting meal that’s easy to prepare with minimal hands-on cooking.
Ingredients
Scale
Meat and Oil
- 1.5 pounds beef chuck, cut into cubes
- 1 tablespoon olive oil
Vegetables
- 1 onion, diced
- 3 cloves garlic, minced
- 1 bell pepper, diced
- 1 jalapeño pepper, diced (optional, for extra heat)
Beans and Tomatoes
- 1 can (14 oz) diced tomatoes
- 1 can (14 oz) kidney beans, drained and rinsed
- 1 can (14 oz) black beans, drained and rinsed
Liquids and Spices
- 1 bottle (12 oz) beer (choose your favorite variety)
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 teaspoon paprika
- Salt and pepper to taste
Optional Toppings
- Shredded cheese
- Sour cream
- Chopped green onions
- Cilantro
Instructions
- Brown the beef: Heat olive oil in a skillet over medium-high heat. Add the beef cubes and brown on all sides, about 5 minutes. Once browned, transfer the beef to the slow cooker to build the chili’s base flavor.
- Sauté the vegetables: In the same skillet, add the diced onion, minced garlic, diced bell pepper, and jalapeño pepper if using. Sauté until softened, approximately 5 minutes, to develop their sweetness and aroma. Transfer this cooked vegetable mixture into the slow cooker.
- Add remaining ingredients: To the slow cooker, add the diced tomatoes, drained kidney beans, black beans, beer, chili powder, ground cumin, paprika, salt, and pepper. Stir thoroughly to combine all the ingredients evenly.
- Slow cook the chili: Cover the slow cooker and cook on low for 6 to 8 hours or on high for 3 to 4 hours. This slow cooking process allows the beef to become tender and the flavors to meld beautifully.
- Serve and garnish: Once cooked, ladle the chili into bowls and top with optional garnishes such as shredded cheese, sour cream, chopped green onions, and fresh cilantro for added flavor and freshness. Enjoy your hearty beer chili!
Notes
- You can adjust the heat by omitting or including the jalapeño and by adding extra chili powder if desired.
- Choosing a good quality beer will enhance the flavor, though any variety you like can be used.
- If you prefer a thicker chili, you can cook it uncovered for the last 30 minutes to reduce the liquid.
- Leftovers keep well in the fridge for up to 4 days and freeze nicely for up to 3 months.
- For a vegetarian version, substitute beef with extra beans or textured vegetable protein and use vegetable broth instead of beer.
