I love chili.
It is so versatile. It can be made gluten-free, have plenty of servings of vegetables and can be eaten alone, in a taco shell or even on a hot dog. I like to add sour cream & cheddar cheese to mine.
Yum.
This time though, I came across a recipe for Beer Chili, and because of my husband’s love of chili, I decided to give it a try.
When I first poured the beer into the chili, I was struck by how strong it smelled like beer.
I am not a fan of beer.
I would rather smell stinky cheese.
Or feet.
Well. No. Scratch the feet.
Figuratively.
If your feet itch, go away.
Anyhow, the smell abated and what we were left with was pure chili awesomeness.
- 1 lb. ground beef
- 1 lb. ground pork
- 2 tbsp. olive oil
- 1 large minced onion
- 1 cup minced carrots
- 4 tsp. minced garlic
- 2 tbsp. chili powder
- 1-1/2 tsp. cumin
- 1 tbsp. dried oregano
- ½ tsp. cayenne pepper
- 2 tbsp. brown sugar
- 2 (15 oz.) cans kidney beans - drained
- 2 (15 oz.) cans tomato sauce
- 2 (6 oz.) cans tomato paste
- 1 (12 oz.) can of beer
- 1-1/2 tsp. salt
- Heat oil in a dutch oven over medium heat and saute onions, carrots & garlic for 4-6 minutes.
- Add ground beef and ground pork to pot to brown.
- Add the remaining ingredients and stir until combined.
- Reduce heat to simmer for a minimum of 30 minutes.
- Serve and enjoy!
We all loved this. My son had 3 bowls, my daughter 2 bowls, and I honestly lost count of how many my husband had.
“This is a keeper,” my son exclaimed after his first bite.
This recipe was inspired by:
How do you serve chili?
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Next time add 2 tblspns of instant coffee grounds and 4 ounces of orange juice.
Interesting!
I like that you use beef AND pork – that’s a twist I’ve never tried in my chili. It’s like 47 degrees outside here right now, so this sounds like it would be a good dinner tonite 🙂
We make chili a lot but never did beef AND pork. I think it helped a lot.
You lost me at the word “beer” but a big bowl of chili does sound really good.
It tasted and smelled nothing like beer when it was done LOL.
That’s what people told me about beer battered onion rings so I tried one and spent the next 10 minutes trying to scrub the beer flavor out of my mouth. lol
I hate beer, this seriously did not taste anything like it. Just don’t smell it until like after 30 minutes of cooking LOL
With the cooler temps we had our first chili of the season last week. I love the addition of carrots to this. Like you though, I can’t stand the smell of beer, it is gag-worthy lol. This looks amazing.
It really was the best we have had. I want to add more veggies to it, even pureed. I usually have a stock of frozen pureed stuff but I ran out and haven’t yet replenished.
YUM!
We have a chili cook-off every January at church, may I use this one?!
Absolutely!
So I used Paula’s recipe this year …. but I lost. I’ll make yours next year! Do you think I could use ROOT beer instead of regular beer?
Hmmm I just don’t know. I think it would change the flavor but maybe it would be good!
Yum!! I love Chili too! Thanks for the recipe!
Best cold weather food ever! Fills you up more than soup.
I pinned it so I can make it soon! 🙂
Yay! I’m gonna make it again this week.
I’m not a beef girl myself, but this would be perfect to have for guests on game day.
This looks great! I am #NSNG and wonder about the brown sugar. Is that amount so low that it does not matter or can I make it without it?
I bet it would be fine without it. I’m not sure the beer is #NSNG – in theory it cooks off and the brown sugar may too. I’m just not sure. You will have to ask Vinnie 🙂
I really was great though!
I made this last night for my college boys, who are home for the holidays. I got one small bowl and they killed the rest of the pot between the two of them. Overheard a lot of talk about dorm food. Imagine? Thanks! 🙂