This hearty Super Good Chili with Beer is perfect for lunch or dinner. Serve with grated cheese, rice or make a chili dog!
This recipe is an oldie! It’s been my go-to chili recipe for years and just like the title says, it Super Good Chili! I clipped the recipe from the Honolulu Advertiser back in the 80’s when I was a newlywed, experimenting with easy dishes, and trying to stretch our grocery money into a couple of meals!
One of the ingredients in this recipe is beer. I’m not much of a beer drinker, but I’ll enjoy a glass with spicy Mexican food or pizza, and since my hubby brews beer, I’ll definitely sample his creations!
Super-Good Chili with Beer
- 1 Tablespoon canola oil
- 2 pounds ground beef or turkey
- 1 large onion chopped
- 3 garlic cloves chopped
- 1 1/2 Tablespoons ground cumin
- 1 12 ounce can diced tomatoes
- 1 16 ounce pinto beans, drained and rinsed
- 1 16 ounce red kidney beans, drained and rinsed
- 1 12 ounce bottle of beer
- 1 4 ounce diced green chiles
- 1 Tablespoon hot pepper sauce
- 1 1/2 teaspoons salt
- cheese for garnish and any toppings you like
- Heat oil in a large saucepan over medium heat. Add meat and cook until well browned. Remove meat into a separate bowl. Add onion and garlic back to remaining oil in the pan; cook over medium heat until tenter (approximately 5 minutes). Return meat to saucepan and stir in cumin, blending for about 1 minute.
- Stir in tomatoes (including liquids), beans, beer, chills, pepper sauce, and salt. Bring to a boil, then reduce heat and simmer for 20 minutes to blend flavors. Serve with cheese.
Please note that the nutritional information provided are guidelines and may vary based on the brand of products used. For your specific nutritional goals use My Fitness Pal or Verywell Fit recipe calculators. All content within this site is not intended as medical diagnosis or treatment and should not be considered a substitute for professional medical expertise.
I have never used any specific brand or preferred ale over a lager. I use whatever beer we have in the refrigerator. There are definitely subtle hints of hops and malt though this chili. It blends nicely with the spices.
I promise you that no one is going to get tipsy eating this dish. Well, at least no one I’ve ever served this to has! 😉
I like adding cheese to my chili. What are your favorite toppings?