17 Family-Friendly Chilis with Beer and Beef Broth

Under the cozy blanket of a chilly evening, nothing beats a bowl of hearty chili. Our roundup of 17 family-friendly chilis uses beer and beef broth for deep, rich flavor. Whether you’re feeding a crowd or craving comfort, these recipes are sure to warm you up. Dive in!

Classic Beef Chili with Dark Beer

Kick off your boots and grab a spoon, because this chili is about to become your new cold-weather BFF. It’s bold, beefy, and has a dark beer kick that’ll make you forget all about those sad, watery versions.

Serving: 8 | Prep Time: 20 minutes | Cooking Time: 1 minutes

Ingredients

• 2 tbsp olive oil (the good stuff—I use extra virgin)
• 2 lbs ground beef (85/15, trust me—not too lean or you’ll lose flavor)
• 1 large onion, diced (yellow or sweet, your call)
• 4 cloves garlic, minced (fresh, not jarred—I’m a snob)
• 2 tbsp tomato paste (double-concentrated if you can find it)
• 2 tbsp chili powder (adjust to your heat tolerance, I go for medium)
• 2 tsp ground cumin (smoky is the goal here)
• 12 oz dark beer (stout or porter—don’t use light beer, it’s a crime)
• 4 cups beef broth (low-sodium so you control the salt)
• 28 oz can crushed tomatoes (fire-roasted if you’re fancy)
• 15 oz can kidney beans, drained and rinsed (optional but classic)
• Salt and pepper to taste
• Optional toppings: sour cream, shredded cheddar, chopped cilantro

Instructions

1. Heat the olive oil in a large heavy pot or Dutch oven over medium-high heat until shimmering.
2. Add the ground beef and cook, breaking it apart with a spoon, until browned all over, about 6-8 minutes. Season with a pinch of salt and pepper.
3. Transfer the browned beef to a bowl using a slotted spoon, leaving the rendered fat in the pot (if there’s more than 2 tbsp, spoon some out).
4. Reduce heat to medium. Add the diced onion and cook, stirring occasionally, until softened and translucent, about 5 minutes.
5. Add the minced garlic and cook for 30 seconds until fragrant.
6. Stir in the tomato paste and cook for 2 minutes, letting it darken slightly—this deepens the flavor.
7. Add the chili powder and cumin, stirring constantly for 1 minute until spices are toasted and smell amazing.
8. Pour in the dark beer, scraping up any browned bits from the bottom of the pot. Let it simmer for 2 minutes to cook off some alcohol.
9. Add the beef broth, crushed tomatoes, and the reserved browned beef. Stir everything together.
10. Bring the chili to a boil, then reduce heat to low and partially cover the pot. Simmer for 1 hour, stirring occasionally. Tip: Leave the lid slightly ajar to let it thicken.
11. Add the drained kidney beans and continue simmering uncovered for 20 more minutes, until the chili is thick and the flavors meld. Tip: Taste and adjust salt, pepper, or cumin at this point—seasoning builds as it cooks.
12. Remove from heat. Let it rest for 5 minutes before serving. Tip: For even deeper flavor, refrigerate overnight and reheat—it gets better!

Now this chili is the real deal: thick, smoky, and with that dark beer backbone that makes every spoonful sing. Serve it with a mountain of shredded cheddar, a dollop of sour cream, and maybe some crusty bread for dunking—or just eat it straight from the pot (no judgment).

White Chicken Chili

Oh, you thought chili had to be red and beefy? Think again. This white chicken chili is a creamy, beer-spiked hug in a bowl—and the slow cooker does all the heavy lifting. Perfect for game day or a cozy night in.

Serving: 6 | Prep Time: 15 minutes | Cooking Time: 360 minutes

Ingredients

• 1.5 lbs boneless skinless chicken thighs (they stay juicier than breasts, trust me)
• 1 tbsp olive oil (extra virgin is my go-to)
• 1 medium yellow onion, diced (about 1 cup)
• 4 cloves garlic, minced (because garlic is life)
• 2 cans (15 oz each) cannellini beans, drained and rinsed
• 1 can (4 oz) diced green chiles
• 1 tsp ground cumin
• 1 tsp dried oregano
• 1/2 tsp salt (plus more to taste)
• 1/4 tsp black pepper
• 1 cup pale ale (I like a citrusy IPA)
• 2 cups beef broth (low-sodium keeps sodium in check)
• 4 oz cream cheese, softened and cubed (for that dreamy creaminess)
• 1/2 cup heavy cream (or half-half if you’re feeling virtuous)
• Optional toppings: sour cream, shredded Monterey Jack, fresh cilantro, tortilla strips

Instructions

1. Heat olive oil in a large skillet over medium-high heat. Add diced onion and cook until translucent, about 3-4 minutes.
2. Add minced garlic and cook for 30 seconds until fragrant, stirring constantly.
3. In a slow cooker, combine the sautéed onion and garlic, drained beans, diced green chiles, cumin, oregano, salt, and pepper. Stir to mix.
4. Place chicken thighs on top of the bean mixture, then pour in the pale ale and beef broth, making sure chicken is mostly submerged.
5. Cover and cook on low for 6 hours (or high for 3 hours). The chicken should be fork-tender and easily shreddable.
6. Remove chicken to a cutting board and shred with two forks. Return shredded chicken to the slow cooker.
7. Add the cubed cream cheese and heavy cream. Stir until the cream cheese is fully melted and the chili is creamy and smooth.
8. Taste and adjust seasoning with additional salt and pepper if needed. Let it cook on low for another 10-15 minutes to meld flavors.
9. Serve hot with your choice of toppings—sour cream, cheese, cilantro, or crunchy tortilla strips.

Scoop up a bowl of this velvety chili and you’ll get a perfect balance of creamy, tangy, and slightly bitter notes from the pale ale. It’s thick enough to eat with a fork, but juicy enough for a spoon—and absolutely killer ladled over a pile of crispy tortilla chips for a chili nacho situation.

Smoky Chipotle Turkey Chili

Ready for a chili that'll knock your socks off? This Smoky Chipotle Turkey Chili packs a wallop of spicy, smoky flavor thanks to chipotle peppers in adobo, a splash of beer, and rich beef broth. It's like a cozy sweater for your taste buds—but with attitude.

Serving: 6 | Prep Time: 15 minutes | Cooking Time: 45 minutes

Ingredients

Produce

• 1 large yellow onion, diced (I like a hearty dice for texture)
• 4 cloves garlic, minced (fresh is non-negotiable here)
• 1 green bell pepper, diced (adds a subtle sweetness)
• 1 jalapeño, seeded and minced (adjust heat if you're a wimp)
• 2 tablespoons olive oil (my go-to for sautéing)

Meat & Poultry

• 2 pounds ground turkey (93% lean works best—keeps it juicy)

Canned Goods & Liquids

• 1 can (14.5 oz) diced tomatoes, undrained (fire-roasted if you're fancy)
• 1 can (15 oz) tomato sauce
• 1 can (15 oz) black beans, drained and rinsed (or pinto, your call)
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 bottle (12 oz) dark beer (like a stout or porter; I reach for Negra Modelo)
• 2 cups beef broth (low-sodium to keep salt in check)

Spices & Seasonings

• 2 tablespoons chipotle peppers in adobo sauce, minced (from a can—2 peppers plus a tsp of sauce does the trick)
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon dried oregano
• 1/2 teaspoon salt, plus more to taste
• 1/4 teaspoon black pepper
• 1 bay leaf

For Serving (optional)

• Sour cream
• Shredded cheddar cheese
• Sliced green onions
• Fresh cilantro

Instructions

1. Heat olive oil in a large Dutch oven or heavy pot over medium-high heat.
2. Add diced onion and bell pepper; cook until softened, about 5 minutes.
3. Add minced garlic and jalapeño; cook for 1 minute until fragrant.
4. Add ground turkey; cook, breaking it apart, until no longer pink, about 6-8 minutes. Tip: Use a potato masher to crumble the turkey evenly.
5. Stir in chili powder, cumin, smoked paprika, oregano, salt, and pepper; cook for 1 minute to toast spices and deepen flavor.
6. Add minced chipotle peppers and adobo sauce; stir well to combine.
7. Pour in the beer; let it simmer for 2 minutes, scraping up any browned bits from the bottom of the pot.
8. Add diced tomatoes, tomato sauce, beef broth, and bay leaf. Bring to a boil.
9. Reduce heat to low, cover, and simmer for 30 minutes, stirring occasionally to prevent sticking.
10. Stir in black beans and kidney beans; cook uncovered for 10 more minutes to thicken the chili.
11. Taste and adjust seasoning with additional salt and pepper if needed. Remove the bay leaf.
12. Serve hot with your favorite toppings: sour cream, cheese, green onions, and cilantro.

Crack open a cold one and dig in! This chili has a deep, smoky heat that builds with each bite, and the turkey keeps it light but satisfying. Perfect for game day or a cozy night in—just don't forget the cornbread for dunking.

Black Bean and Beef Chili

There's nothing like a big ol' pot of chili to warm your soul—and your belly. This black bean and beef chili is my go-to for a low-key weeknight dinner that feels like a hug in a bowl. Plus, it’s one-pot, so less cleanup means more time for Netflix.

Serving: 6 | Prep Time: 15 minutes | Cooking Time: 1 minutes

Ingredients

• 2 tablespoons olive oil (extra virgin is my jam)
• 1 large yellow onion, diced (I like a good cry, but goggles work too)
• 4 cloves garlic, minced (preferably while cursing the skin)
• 1 ½ pounds ground beef (80/20 for flavor, not a diet day)
• 2 tablespoons chili powder (go easy, we're mild here)
• 1 tablespoon ground cumin (earthy goodness)
• 1 teaspoon salt (plus more to your soul's desire)
• ½ teaspoon black pepper (freshly cracked, obviously)
• 1 (15-ounce) can black beans, drained and rinsed (no one likes bean juice)
• 1 (15-ounce) can diced tomatoes (fire-roasted if you're fancy)
• 2 tablespoons tomato paste (the secret umami bomb)
• 1 (12-ounce) bottle of beer (lager or ale, not that light stuff)
• 2 cups beef broth (low-sodium so you're in control)

Instructions

1. Heat olive oil in a large pot or Dutch oven over medium-high heat until shimmering.
2. Add diced onion and cook, stirring occasionally, until softened and translucent, about 5 minutes.
3. Toss in minced garlic and cook for 30 seconds until fragrant, but don't let it burn—nobody likes bitter.
4. Add ground beef, breaking it apart with a spoon. Cook until browned, about 8 minutes. Tip: don't crowd the pan; work in batches if needed for a proper sear.
5. Sprinkle chili powder, cumin, salt, and pepper over the beef. Stir and cook for 1 minute to bloom the spices.
6. Pour in the beer and scrape up any browned bits from the bottom. Let it simmer for 2 minutes—this is where the magic happens.
7. Stir in the tomato paste, diced tomatoes (with their juices), and black beans. Mix until everything is happy.
8. Pour in beef broth and bring the chili to a boil. Then reduce heat to low and let it simmer uncovered for 45 minutes, stirring occasionally. Tip: simmering uncovered thickens the chili; if you want it looser, cover it.
9. Taste and adjust salt and pepper. Tip: flavors deepen as it sits, so don't over-salt early. For a bit of heat, add a pinch of cayenne now.
10. Ladle into bowls and serve with your favorite toppings—sour cream, shredded cheese, or tortilla chips for crunch.

Every spoonful is rich, hearty, and perfectly balanced—earthy from the cumin, mild from the chili, and subtly hoppy from the beer. Serve it with a side of cornbread or over rice for a next-level cozy meal that’ll have you licking the bowl clean.

Cincinnati-Style Chili

A bowl of Cincinnati chili is basically a hug in a bowl—if that hug came with a side of spaghetti and a mountain of shredded cheese. It’s the Midwest’s most delicious identity crisis, blending Greek-inspired spices with all-American comfort. Trust me, once you try this five-way wonder, you’ll never look at chili the same way.

Serving: 8 | Prep Time: 20 minutes | Cooking Time: 2 minutes

Ingredients

• 2 lbs ground beef (80/20, please—fat = flavor)
• 1 large yellow onion, diced (plus more for topping)
• 4 cloves garlic, minced (don’t skimp)
• 2 tablespoons tomato paste (the stuff in a tube is my go-to)
• 1 can (12 oz) beer (lager or ale—nothing too hoppy)
• 2 cups beef broth (low-sodium so you control the salt)
• 2 tablespoons chili powder (I use a blend with ancho)
• 1 tablespoon ground cumin (toast it fresh if you’re fancy)
• 2 teaspoons ground cinnamon (yes, really—it’s the secret)
• 1 teaspoon unsweetened cocoa powder (the darker the better)
• 1/2 teaspoon ground allspice (just a hint)
• 1/4 teaspoon cayenne pepper (or more if you like heat)
• 1 tablespoon Worcestershire sauce (Lea & Perrins forever)
• 1 tablespoon apple cider vinegar (brightens everything)
• 1 teaspoon sugar (to balance the acidity)
• 2 bay leaves (fresh or dried—remove before serving)
• Salt and black pepper to taste
• 1 lb spaghetti (thin or regular—your call)
• 1 can (15 oz) kidney beans, drained and rinsed (for topping)
• 2 cups shredded sharp cheddar cheese (block, pre-shredded is a travesty)
• Oyster crackers (for that essential crunch)

Instructions

1. In a large Dutch oven or heavy pot, brown the ground beef over medium-high heat, breaking it into crumbles, until no longer pink—about 8 minutes. Drain off all but 2 tablespoons of fat.
2. Add the diced onion and cook, stirring, until softened, about 4 minutes. Stir in the garlic and cook for 30 seconds until fragrant.
3. Add the tomato paste and cook, stirring constantly, for 1 minute to deepen its flavor.
4. Pour in the beer and beef broth, scraping up any browned bits from the bottom of the pot (that’s pure flavor).
5. Stir in the chili powder, cumin, cinnamon, cocoa powder, allspice, cayenne, Worcestershire, vinegar, sugar, and bay leaves. Season with a pinch of salt and a few grinds of black pepper.
6. Bring the chili to a boil, then reduce heat to low, cover partially, and simmer for 1.5 to 2 hours, stirring occasionally. The longer, the better—the flavors will meld into something magical.
7. Taste and adjust seasoning: add more salt, cayenne, or a splash of vinegar if needed. Remove bay leaves.
8. While chili simmers, cook the spaghetti according to package directions until al dente. Drain and set aside, tossing with a little oil to prevent sticking.
9. To serve, place a bed of spaghetti in each bowl. Ladle chili over the top, then add a handful of kidney beans, a generous sprinkle of diced onion, and a mountain of shredded cheddar. Crush oyster crackers over everything.
10. Pro tip: The chili tastes even better the next day, so make it ahead if you can. Also, if you want a thinner chili, add a bit more broth during simmering.

You’ll be amazed at how the warm cinnamon and earthy cocoa weave through the savory beef—it’s weirdly perfect. Serve it five-way style over spaghetti with all the fixings, or just pile it on a hot dog for a Coney. Either way, you’ve got a bowl (or bun) of pure Cincinnati soul.

Green Chili with Pork

Mmm, there's nothing like a bowl of green chili to warm your soul and tickle your taste buds. This version, packed with tender pork, tangy tomatillos, and a secret splash of green beer, is the kind of hearty stew that demands a second helping. Let's get cooking!

Serving: 8 | Prep Time: 20 minutes | Cooking Time: 2 minutes

Ingredients

• 2 lbs pork shoulder, cut into 1-inch chunks (marbled is best – fat is flavor)
• 1 lb tomatillos, husked and rinsed (they're the tangy heart of this stew)
• 1 large yellow onion, diced (they sweeten up beautifully)
• 4 cloves garlic, minced (don't be shy)
• 2 (4 oz) cans diced green chiles (roasted Hatch if you can, but canned works on a Tuesday)
• 1 tsp ground cumin (toasty and earthy)
• 1 tsp dried oregano (Mexican if you have it)
• 1 tsp salt, plus more to taste
• 1/2 tsp black pepper
• 2 tbsp vegetable oil (for browning)
• 12 oz green beer (I like a crisp pale ale or Mexican lager)
• 4 cups low-sodium beef broth (so you control the salt)
• 1/2 cup chopped fresh cilantro (optional? No, not optional)
• Lime wedges, for serving

Instructions

1. Season the pork chunks with salt and pepper. In a large Dutch oven, heat 1 tablespoon of oil over medium-high heat. Add pork in batches (don't overcrowd!) and brown on all sides, about 4-5 minutes per batch. Transfer browned pork to a plate. Tip: browning in batches prevents steaming and builds deep flavor.
2. Reduce heat to medium. Add remaining 1 tablespoon oil, then the diced onion. Sauté until softened, about 5 minutes. Add the minced garlic and cook until fragrant, 30 seconds. Another tip: scrape up any browned bits from the bottom – that's liquid gold.
3. Add the tomatillos to the pot and cook until they start to soften and release juice, about 3 minutes. Stir in the diced green chiles, cumin, and oregano. Cook for 1 minute until spices are toasted. Here's a trick: toasting spices before adding liquid intensifies their flavor.
4. Pour in the green beer and beef broth. Use a wooden spoon to deglaze the pot, scraping up any stuck-on bits. Bring the mixture to a boil.
5. Return the browned pork to the pot. Reduce heat to low, cover, and simmer for 1.5 to 2 hours, until the pork is fork-tender. Tip: taste after 1 hour and adjust salt – flavors concentrate as it simmers.
6. If you like a thicker stew, use the back of a spoon to mash some of the tomatillos against the side of the pot. Shred the pork chunks with two forks if desired. Stir in chopped cilantro and adjust seasoning with salt and lime juice to taste.
7. Serve hot with lime wedges, and your favorite tortillas or rice.

Zingy with lime and fresh cilantro, every spoonful hits that perfect balance of savory and tangy. Serve it with a stack of warm tortillas or a pile of rice, and watch it disappear. This is the kind of dish that makes you glad you spent a couple of hours in the kitchen.

Sweet Potato and Beef Chili

Cue the comfort food cravings because this Sweet Potato and Beef Chili is about to become your new weeknight superhero. Packed with tender chunks of sweet potato, savory ground beef, and a secret splash of amber ale, it's hearty enough to fuel a Netflix marathon but nutritious enough to make your gym buddy proud.

Serving: 6 | Prep Time: 15 minutes | Cooking Time: 75 minutes

Ingredients

Protein & Veggies

• 2 tablespoons olive oil (extra virgin is my go-to for that fruity backbone)
• 1 large yellow onion, diced (no tears, just flavor)
• 3 cloves garlic, minced (fresh, because jarred is a betrayal)
• 1 large sweet potato (about 1 lb), peeled and cubed into 1/2-inch pieces
• 1 1/2 pounds ground beef (80/20 for the juiciest chili)
• 1 red bell pepper, seeded and diced

Liquids & Spices

• 1 tablespoon chili powder (the smoky kind, not the weak stuff)
• 2 teaspoons ground cumin (I toast mine first for extra oomph)
• 1 teaspoon smoked paprika (hello, campfire vibes)
• 1/2 teaspoon cayenne pepper (adjust if you're a spice wimp)
• 1 teaspoon salt (plus more to taste)
• 12 ounces amber ale (one bottle—drink the rest while cooking)
• 1 can (15 oz) diced tomatoes with juices (fire-roasted if you're fancy)
• 2 cups beef broth (low-sodium, so you're the boss of salt)

Instructions

1. Heat olive oil in a large Dutch oven over medium-high heat until shimmering. Add the onion and cook, stirring occasionally, until softened (about 5 minutes).
2. Stir in the garlic and sweet potato cubes. Cook for 2 minutes, letting the sweet potato get a slight golden edge—this builds flavor.
3. Add the ground beef and break it apart with a wooden spoon. Cook until no longer pink, about 6 minutes. Drain off excess fat if you want (but leave a bit for flavor).
4. Toss in the red bell pepper, chili powder, cumin, smoked paprika, cayenne, and salt. Stir and cook for 1 minute until the spices smell amazing—this is called 'blooming' and it's non-negotiable.
5. Pour in the amber ale and let it bubble for 2 minutes, scraping up any browned bits from the bottom of the pot. That's pure flavor gold.
6. Add the diced tomatoes (with juices) and beef broth. Stir everything together and bring to a boil.
7. Reduce heat to low, cover partially, and simmer for 45 minutes, stirring occasionally. The sweet potatoes should be fork-tender but not mushy—check at 40 minutes if you're impatient.
8. Taste and adjust salt or cayenne. Let it rest off the heat for 5 minutes to thicken slightly before serving.

Crowned with a dollop of sour cream, a shower of sharp cheddar, and maybe some cilantro if you're feeling leafy, this chili is a bowl of pure autumn joy. The sweet potato melts into the savory beef broth, while the amber ale leaves a whisper of malty sweetness. Serve it with crusty bread for dunking, or go full chaos and pile it on a baked potato.

Quick Instant Pot Chili

Finally, a chili that doesn't take all day to simmer! This Quick Instant Pot Chili delivers deep, beefy flavor with a boozy kick—perfect for weeknight cravings. Get ready to wow your taste buds without slaving over the stove.

Serving: 6 | Prep Time: 10 minutes | Cooking Time: 30 minutes

Ingredients

• 1 tbsp olive oil (extra virgin is my go-to)
• 1 lb ground beef (85/20 for flavor)
• 1 medium onion, diced
• 3 cloves garlic, minced (fresh is key)
• 1 tbsp chili powder
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1 can (14.5 oz) diced tomatoes (fire-roasted if you're fancy)
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 bottle (12 oz) beer (lager or stout, your call)
• 1 cup beef broth (low-sodium preferred)
• 1 tsp salt
• 1/2 tsp black pepper

Instructions

1. Turn the Instant Pot to Sauté mode and add olive oil. Heat until shimmering.
2. Add ground beef and cook, breaking it apart with a wooden spoon, until browned—about 5 minutes. Tip: Don’t overcrowd; brown in batches for better sear.
3. Stir in onion and garlic, cooking until softened, 2–3 minutes.
4. Add chili powder, cumin, and smoked paprika; cook for 1 minute until fragrant, stirring constantly.
5. Pour in the beer, scraping up any browned bits from the bottom to deglaze—this amps up the flavor.
6. Add diced tomatoes, kidney beans, beef broth, salt, and pepper. Stir everything together.
7. Lock the lid, set the valve to Sealing, and cook on Manual High Pressure for 20 minutes.
8. Once the timer beeps, quick release the pressure carefully.
9. If the chili is too thin, hit Sauté again and let it simmer for 5 minutes to thicken. Tip: Mash a few beans against the pot for extra body.
10. Ladle into bowls and top with shredded cheddar and fresh cilantro if desired.

Unbelievably rich and smoky, this chili tastes like it’s been bubbling for hours—but it’s ready in a flash. Serve it over rice, with cornbread, or topped with a dollop of sour cream for a creamy finish.

Bacon and Beer Chili

Prepare yourself for a chili that's as bold as your weekend plans—this Bacon and Beer Chili is the ultimate comfort food with a boozy kick. We're talking crispy bacon, juicy beef, and a dark stout that adds depth you can taste in every spoonful.

Serving: 8 | Prep Time: 20 minutes | Cooking Time: 2 minutes

Ingredients

Meat & Base

• 8 slices thick-cut bacon (I prefer applewood-smoked for extra oomph)
• 2 lbs 80/20 ground beef (the fat keeps it juicy)
• 1 large yellow onion, diced (tears are worth it)

Aromatics & Spices

• 4 cloves garlic, minced (fresh, not jarred—trust me)
• 3 tbsp chili powder (go for a blend with some heat)
• 1 tbsp ground cumin
• 1 tsp smoked paprika (my secret weapon)
• 1/2 tsp cayenne pepper (adjust if you're a wimp)
• 1 tsp salt (plus more to taste)
• 1/2 tsp black pepper

Liquids & Thickeners

• 2 tbsp tomato paste (in a tube for easy squeezing)
• 1 can (14 oz) diced fire-roasted tomatoes (with juices)
• 12 oz dark stout beer (like Guinness—don't skimp)
• 2 cups beef broth (low-sodium so you control the salt)
• 1 tbsp brown sugar (balances the bitterness)
• 2 bay leaves (remember to fish them out later)

Beans & Toppings

• 1 can (15 oz) kidney beans, drained and rinsed
• 1 can (15 oz) pinto beans, drained and rinsed
• Optional: shredded sharp cheddar, sour cream, sliced green onions, extra bacon crumbles

Instructions

1. In a large Dutch oven or heavy pot, cook the bacon over medium heat until crisp, about 8-10 minutes. Transfer to a paper towel-lined plate, then crumble and set aside. Leave about 2 tbsp of bacon fat in the pot.
2. Increase heat to medium-high. Add the ground beef to the pot, breaking it apart with a wooden spoon. Cook until well browned, 6-8 minutes. Season with a pinch of salt and pepper. Use a slotted spoon to transfer beef to a bowl, leaving fat behind.
3. Reduce heat to medium. Add diced onion and sauté until soft and translucent, about 5 minutes. Add minced garlic and cook for 1 minute until fragrant.
4. Stir in chili powder, cumin, smoked paprika, cayenne, salt, and black pepper. Cook for 1 minute, stirring constantly—this blooms the spices and deepens flavor (tip: don't let them burn!).
5. Add tomato paste and stir to coat the onions and spices, cooking for 2 minutes until it darkens slightly.
6. Pour in the diced tomatoes with their juices, stout beer, beef broth, brown sugar, and bay leaves. Stir well, scraping up any browned bits from the bottom. Return the cooked beef to the pot.
7. Bring to a boil, then reduce heat to low. Simmer uncovered for 1.5 hours, stirring occasionally. The chili should bubble gently—too high a heat can toughen the meat (tip: a simmer is your friend).
8. After 1.5 hours, stir in the drained kidney beans and pinto beans. Continue simmering for another 30 minutes. For a thicker chili, mash some beans against the side of the pot with a spoon (tip: this adds creaminess without dairy).
9. Remove bay leaves. Taste and adjust salt, cumin, or heat level as needed. Stir in half of the reserved bacon crumbles.
10. Ladle into bowls and top with remaining bacon, shredded cheddar, a dollop of sour cream, and green onions. Serve hot with crusty bread or cornbread.

Finish with a dollop of sour cream, a shower of cheddar, and a few crispy bacon crumbles. This chili is so hearty it could bench press your soup expectations—serve with cornbread or crusty bread for a meal that sticks to your ribs.

Beef and Three-Bean Chili

Let’s be real—chili is basically a hug in a bowl, and this Beef and Three-Bean Chili is the kind of hug that doesn’t let go. Packed with hearty beef, three different beans, and a splash of beer, it’s the fiber-rich comfort food your weeknights have been begging for.

Serving: 8 | Prep Time: 15 minutes | Cooking Time: 90 minutes

Ingredients

For the Chili

• 2 tbsp olive oil (extra virgin is my go-to)
• 1.5 lbs ground beef (80/20 gives the best flavor)
• 1 large onion, diced
• 4 cloves garlic, minced
• 2 tbsp chili powder
• 1 tsp cumin
• 1 tsp smoked paprika
• 1/2 tsp cayenne (if you like heat)
• 1 (12 oz) bottle of lager beer (something drinkable)
• 1 (14.5 oz) can diced tomatoes
• 1 (15 oz) can kidney beans, drained and rinsed
• 1 (15 oz) can black beans, drained and rinsed
• 1 (15 oz) can pinto beans, drained and rinsed
• 2 cups beef broth
• Salt and pepper to taste

Optional Toppings

• Shredded cheddar
• Sour cream
• Green onions

Instructions

1. In a large pot or Dutch oven, heat olive oil over medium-high heat. Add ground beef and cook, breaking it up, until browned, about 6-8 minutes. Tip: Don't crowd the pan; brown in batches if needed for better sear.
2. Add diced onion and cook until softened, about 4 minutes. Add minced garlic and cook for 1 minute until fragrant.
3. Stir in chili powder, cumin, smoked paprika, and cayenne. Cook for 30 seconds to bloom the spices.
4. Pour in the beer, scraping up any browned bits from the bottom. Let it simmer for 2 minutes to reduce slightly.
5. Add diced tomatoes (with juices), drained beans, and beef broth. Stir to combine.
6. Bring to a boil, then reduce heat to low and simmer uncovered for 1 hour, stirring occasionally. Tip: Simmering longer deepens flavors; you can go up to 1.5 hours if you have time.
7. Season with salt and pepper to taste. If it's too thick, add a splash of broth or water.
8. Serve hot with your favorite toppings.

This chili is thick, beefy, and loaded with beans in every spoonful. The beer adds a subtle malty depth that ties everything together. Serve it with cornbread or over rice—or just eat it straight from the pot, no judgment.

Texas-Style No-Bean Chili

Nothing says 'real chili' like a bowl of pure beefy goodness—no beans, no apologies. This Texas-style rendition packs in cubed chuck, a splash of beer, and rich beef broth for serious depth. Get ready to earn your chili badge.

Serving: 6 | Prep Time: 20 minutes | Cooking Time: 120 minutes

Ingredients

• 2.5 lbs beef chuck, cut into 1/2-inch cubes (I like chuck for that fall-apart tenderness)
• 2 tbsp vegetable oil (use a high smoke point oil; canola works too)
• 1 large yellow onion, chopped (about 1.5 cups – I always cry but it's worth it)
• 4 cloves garlic, minced (go ahead, add an extra clove if you're feeling bold)
• 3 tbsp chili powder (I recommend a blend like Gebhardt or make your own with ancho and chipotle)
• 1 tbsp ground cumin (toast it in the pan first for a deeper flavor)
• 1 tsp dried oregano (Mexican oregano if you have it – it's a game changer)
• 1/2 tsp cayenne pepper (adjust to your spice tolerance; I like a medium kick)
• 1 bottle (12 oz) lager beer (like Shiner Bock or any decent lager – not too hoppy)
• 2 cups beef broth (low-sodium preferred so you control the salt)
• 2 tbsp tomato paste (for a touch of sweetness and color)
• 1 tbsp masa harina (or all-purpose flour, but masa gives that authentic thickness)
• Salt and black pepper to taste
• Optional garnish: shredded cheddar, diced onion, sliced jalapeño

Instructions

1. Heat 1 tbsp vegetable oil in a large Dutch oven over medium-high heat until shimmering.
2. Season the beef cubes generously with salt and pepper.
3. Working in batches, brown the beef on all sides, about 3–4 minutes per batch, without crowding the pot. Transfer browned beef to a plate. (Tip: Pat beef dry before browning for a better crust.)
4. Reduce heat to medium, add the remaining 1 tbsp oil, then cook the chopped onion until softened, about 5 minutes, scraping up the brown bits.
5. Add the minced garlic and cook for 30 seconds until fragrant.
6. Stir in chili powder, cumin, oregano, and cayenne; cook for 1 minute until spices are toasted and smell amazing.
7. Pour in the beer and bring to a boil, scraping up any browned bits from the bottom (this deglazing step is key for flavor).
8. Return the browned beef to the pot along with any accumulated juices.
9. Add beef broth and tomato paste; stir until the tomato paste is dissolved.
10. Bring to a simmer, then reduce heat to low, cover partially, and let it simmer gently for 1.5 hours, stirring occasionally. (Tip: Keep the lid slightly cracked so it thickens slightly.)
11. After 1.5 hours, uncover and stir in the masa harina dissolved in 1/4 cup cold water to form a slurry. (Tip: This helps thicken without lumps.)
12. Simmer uncovered for another 30 minutes, until the chili has thickened and the beef is fork-tender.
13. Taste and adjust seasoning with salt and pepper. If it’s too thick, add a splash of broth or water.
14. Serve hot with your favorite toppings like shredded cheddar, diced onions, or jalapeños.

Finally, that first spoonful hits you with deep, layered beefiness and a subtle chili warmth. The cubes are tender but still hold their shape, and the thickened broth clings to every bite. Serve it Frito-pie style or straight up with a cold beer—either way, you’re winning dinner.

Chicken and Hominy Chili

When the weather starts to chill, nothing says comfort like a big ol' bowl of chili with a twist. This Chicken and Hominy Chili brings the Southwest right to your kitchen with a kick of pale ale and a punch of lime.

Serving: 6 | Prep Time: 15 minutes | Cooking Time: 35 minutes

Ingredients

Protein & Produce

• 1.5 lbs boneless skinless chicken thighs, cut into bite-size pieces (I prefer thighs for moisture, but breasts work too)
• 1 medium yellow onion, chopped
• 4 cloves garlic, minced
• 1 jalapeño, seeded and minced (if you like heat, keep the seeds in!)
• Juice of 2 limes (about 3 tbsp)

Spices & Seasonings

• 2 tbsp chili powder (I use a blend with a hint of cumin)
• 1 tsp ground cumin
• 1 tsp dried oregano (Mexican oregano if you have it)
• 1 tsp kosher salt
• ½ tsp black pepper

Canned & Liquid Goods

• 1 (15 oz) can hominy, drained and rinsed (hominy is that magical corn that pops in your mouth)
• 1 (12 oz) bottle pale ale (I prefer a crisp, hoppy one like Sierra Nevada Pale Ale)
• 2 cups beef broth (low-sodium preferred, you can always add more salt)
• 2 tbsp olive oil or vegetable oil

Garnish (optional, but let's be real – not optional)

• Fresh cilantro, chopped
• Sliced avocado
• Lime wedges
• Sour cream or Greek yogurt

Instructions

1. Heat 2 tbsp oil in a large Dutch oven or heavy pot over medium-high heat. Add the chicken pieces and cook, stirring occasionally, until browned on all sides, about 6-8 minutes. Don't crowd the pan – work in batches if needed (browning is where the flavor lives).
2. Reduce heat to medium. Add the chopped onion and minced jalapeño. Cook until softened, about 4 minutes, scraping up any browned bits from the bottom. Add the garlic and cook for 30 seconds until fragrant.
3. Sprinkle the chili powder, cumin, oregano, salt, and pepper over the onion mixture. Stir constantly for 1 minute to toast the spices – your kitchen will smell incredible.
4. Pour in the pale ale and let it bubble and reduce slightly, about 2 minutes. This cooks off the alcohol and mellows the bitterness. Tip: if you're not a beer drinker, use a non-alcoholic pale ale or increase broth by 1 cup.
5. Add the beef broth and return the chicken to the pot. Bring to a boil, then reduce heat to low and simmer uncovered for 20 minutes, until the chicken is tender and the flavors meld.
6. Stir in the drained hominy and simmer for another 5 minutes. Hominy is already cooked, so it just needs to warm through. It adds a wonderful pop of texture.
7. Remove from heat and squeeze in the lime juice. Taste and adjust salt or heat if needed. Pro tip: a dash of hot sauce at the end can wake up the chili.
8. Ladle into bowls and top with fresh cilantro, avocado slices, a dollop of sour cream, and an extra lime wedge. Dive in!

So grab a spoon (and maybe some cornbread), because this chili is as fun to eat as it is to say. Hominy, chicken, and that beer-laced broth create a flavor fiesta in every bite that'll have you scooping up seconds before you've finished your first.

Spicy Chorizo Chili

Valiantly tackling chili season with a twist—chorizo brings the fiesta, and beer makes it a party. This Spicy Chorizo Chili is bold, beefy, and unapologetically fiery.

Serving: 6 | Prep Time: 15 minutes | Cooking Time: 45 minutes

Ingredients

Produce

• 1 large onion, diced (I prefer yellow for sweetness)
• 1 green bell pepper, diced
• 1 jalapeño, minced (seeds included if you dare)
• 4 cloves garlic, minced

Meat & Pantry

• 1 lb fresh chorizo, casings removed (Mexican-style, not Spanish)
• 1 can (15 oz) fire-roasted tomatoes (undrained)
• 1 can (15 oz) dark red kidney beans, drained and rinsed
• 2 tbsp olive oil (my go-to for sautéing)

Spices

• 1 tbsp smoked paprika (the smoky kind, not sweet)
• 1 tsp ground cumin
• 1 tsp dried oregano

Liquids

• 1 bottle (12 oz) dark beer, like Negra Modelo (drink the rest)
• 1 cup low-sodium beef broth
• Salt and black pepper to taste

Instructions

1. Heat olive oil in a large pot over medium-high heat. Add chorizo and cook, breaking it up with a spoon, until browned, about 5 minutes. (Tip: Don't crowd the pot—work in batches if needed.)
2. Use a slotted spoon to transfer chorizo to a plate; set aside. Leave the rendered fat in the pot.
3. Add onion, bell pepper, and jalapeño to the pot. Cook until softened, 5–7 minutes, stirring occasionally. Add garlic and cook 1 minute more until fragrant.
4. Stir in smoked paprika, cumin, and oregano. Cook for 30 seconds until fragrant, stirring constantly.
5. Pour in the beer, scraping up any browned bits from the bottom. Let simmer until reduced by half, about 3–4 minutes.
6. Add fire-roasted tomatoes (with their juices), beef broth, and the reserved chorizo. Bring to a boil, then reduce heat to low. Simmer uncovered for 30 minutes, stirring occasionally. (Tip: Skim off excess fat if you like a leaner chili.)
7. Stir in the kidney beans and cook for 10 more minutes. Season with salt and pepper to taste. (Tip: Taste and adjust heat—add a pinch of cayenne if you want more fire.)
8. Serve hot with your favorite toppings like sour cream, shredded cheese, and fresh cilantro.

My spoon stands upright in this chili—that's how thick and hearty it is. Serve with cornbread or tortilla chips for dipping, and maybe a cold beer to cool the fire.

Pumpkin and Turkey Chili

Nothing says 'fall in a bowl' like this Pumpkin and Turkey Chili, where the pumpkin puree adds a velvety richness and the beer gives it a subtle kick. It's hearty, mildly spiced, and exactly what you need when the leaves start to drop.

Serving: 6 | Prep Time: 15 minutes | Cooking Time: 45 minutes

Ingredients

Produce

• 1 tbsp olive oil (my kitchen's MVP)
• 1 medium yellow onion, diced (no tears allowed)
• 3 cloves garlic, minced (because vampires beware)
• 1 red bell pepper, diced (adds color and crunch)
• 1 lb ground turkey (lean, but not too lean)

Canned & Liquids

• 1 can (15 oz) pumpkin puree (not pumpkin pie filling, unless you want dessert chili)
• 1 can (14.5 oz) diced tomatoes (fire-roasted for extra zing)
• 1 bottle (12 oz) amber beer (something you'd actually drink)
• 1 cup beef broth (low-sodium to keep it sane)

Spices & Seasonings

• 2 tbsp chili powder (mild blend for that gentle warmth)
• 1 tsp ground cumin (earthy goodness)
• 1 tsp smoked paprika (hello, campfire vibes)
• 1/2 tsp salt (plus more to your liking)
• 1/4 tsp black pepper
• Optional toppings: shredded cheddar, sour cream, green onions

Instructions

1. Heat olive oil in a large pot or Dutch oven over medium-high heat until shimmering.
2. Add diced onion and bell pepper; cook for 5 minutes, stirring occasionally, until softened.
3. Add minced garlic and cook for 1 minute until fragrant—don't let it brown or it'll turn bitter!
4. Push veggies to the side of the pot, add ground turkey, and break it apart with a wooden spoon. Cook until no longer pink, about 6-7 minutes.
5. Stir in chili powder, cumin, smoked paprika, salt, and pepper. Cook for 1 minute to bloom spices (tip: blooming enhances flavor).
6. Pour in the beer (tip: use a beer you enjoy; the flavor concentrates). Let it simmer for 2 minutes, scraping up browned bits.
7. Add pumpkin puree, diced tomatoes (with juices), and beef broth. Stir well to combine.
8. Bring to a boil, then reduce heat to low and let it simmer uncovered for 25-30 minutes, stirring occasionally, until thickened (tip: for deeper flavor, simmer longer).
9. Taste and adjust seasoning if needed. Serve hot with your favorite toppings.

Ladle this chili into bowls and let the pumpkin's creamy texture hug you from the inside. The subtle beer undertones and mild spices make every spoonful a cozy celebration of autumn. Top it with sharp cheddar and a dollop of sour cream to take it over the top.

Roasted Poblano and Beef Chili

You want a chili that’s got a little swagger? This Roasted Poblano and Beef Chili brings the smoke, the char, and the beefy punch. Fire up that skillet and let’s get roasting—your taste buds are in for a campfire-level flavor blast.

Serving: 6 | Prep Time: 20 minutes | Cooking Time: 1 minutes

Ingredients

• 2 lbs ground beef (80/20 gives you that juicy flavor without being greasy)
• 3 large poblano peppers (make sure they’re firm so they char beautifully)
• 1 large yellow onion, diced (tears? totally worth it)
• 4 cloves garlic, minced (more if you’re a garlic lover like me)
• 2 tbsp tomato paste (double-concentrated is my secret weapon)
• 1 bottle (12 oz) dark beer (I use a stout for extra smoky depth)
• 2 cups beef broth (low-sodium so you control the salt)
• 2 tbsp chili powder (my homemade blend kicks it up)
• 1 tbsp ground cumin (toast it if you’re fancy)
• 1 tsp smoked paprika (because more smoke is never a bad thing)
• 1 tsp dried oregano (Mexican oregano if you can find it)
• 1 tsp salt (plus more to finish)
• 1/2 tsp black pepper
• 2 tbsp vegetable oil (for browning that beef like a boss)

Instructions

1. Roast the poblano peppers directly over a gas flame or under a broiler, turning occasionally, until the skin is blackened and blistered all over, about 5-8 minutes. (Tip: Get the char as dark as possible for the best smoky flavor.)
2. Place the charred peppers in a bowl, cover with plastic wrap, and let steam for 10 minutes to loosen the skin.
3. Rub off the blackened skin under running water, remove stems and seeds, then dice the peppers into 1/2-inch pieces. Set aside.
4. In a large Dutch oven or heavy pot, heat 1 tablespoon of oil over medium-high heat until shimmering. (Tip: Don’t overcrowd the pan—brown in batches if needed.)
5. Add half the ground beef and cook without stirring for 3-4 minutes until a deep brown crust forms, then break it apart and continue cooking until fully browned. Transfer to a plate. Repeat with remaining oil and beef.
6. Reduce heat to medium, add the diced onion, and cook, scraping up browned bits, until softened, about 4-5 minutes.
7. Add the minced garlic and cook for 30 seconds until fragrant.
8. Stir in the chili powder, cumin, smoked paprika, oregano, salt, and pepper. Cook for 1 minute to toast the spices.
9. Add the tomato paste and stir to coat the onions, cooking for 2 minutes until it deepens in color.
10. Pour in the beer and deglaze the pot, scraping up any stuck bits. Let it simmer for 2 minutes to cook off some alcohol.
11. Add the beef broth, browned beef, and diced roasted poblanos. Bring to a boil, then reduce to a gentle simmer. (Tip: A low slow simmer—not a rapid boil—melds flavors without toughening the meat.)
12. Cook uncovered for 45 minutes, stirring occasionally, until the chili thickens and the flavors marry. Adjust salt to taste if needed.

Heck, this chili only gets better after a day in the fridge, so go ahead and make it ahead. Serve it with a dollop of sour cream, a sprinkle of sharp cheddar, and some crunchy tortilla chips for a full-on cold-weather hug in a bowl.

Mushroom and Beef Chili

Ready to level up your chili game? This Mushroom and Beef Chili brings earthy umami via meaty mushrooms, beef, dark beer, and beef broth. It’s a one-pot wonder that’ll have you questioning why you haven’t been adding mushrooms to chili all along.

Serving: 6 | Prep Time: 20 minutes | Cooking Time: 1 minutes

Ingredients

Produce & Meat

• 1 lb ground beef (80/20 is perfect)
• 8 oz cremini mushrooms, sliced (I like to leave them chunky for texture)
• 1 large yellow onion, diced
• 4 cloves garlic, minced
• 2 tablespoons tomato paste

Pantry & Liquids

• 2 tablespoons olive oil (extra virgin is my go-to)
• 1 bottle (12 oz) dark beer (like a stout or porter)
• 2 cups beef broth (low sodium recommended)
• 1 can (14.5 oz) diced tomatoes, undrained
• 2 tablespoons chili powder
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• Salt and pepper to taste (I use about 1 tsp salt and 1/2 tsp pepper)

Instructions

1. In a large Dutch oven or heavy pot, heat olive oil over medium-high heat. Add ground beef and cook, breaking it apart, until browned, about 5-7 minutes. Use a slotted spoon to transfer beef to a plate, leaving drippings in pot. (Tip: Don't overcrowd the pot for a better sear.)
2. Reduce heat to medium. Add sliced mushrooms and diced onion to the pot. Cook until mushrooms release their liquid and onion is translucent, about 6-8 minutes. (Tip: Let mushrooms brown without stirring too much for deeper flavor.) Stir in minced garlic and tomato paste; cook for 1 minute until fragrant.
3. Pour in the dark beer, scraping up any browned bits from the bottom of the pot. Let it simmer for 2 minutes to reduce slightly.
4. Add the beef broth, diced tomatoes, chili powder, cumin, smoked paprika, and a pinch of salt and pepper. Stir well.
5. Return the browned beef to the pot. Bring the chili to a boil, then reduce heat to low and let it simmer uncovered for 1 hour, stirring occasionally, until thickened and flavors meld. (Tip: Simmering uncovered allows the chili to reduce and concentrate flavors.)
6. Taste and adjust seasoning with more salt and pepper if needed. Serve hot with your favorite toppings.

Grab a bowl and pile on some shredded cheddar, a dollop of sour cream, and a few slices of jalapeño. The chili is rich, hearty, and deeply savory—perfect for game day or a cozy night in. Trust me, you’ll be reaching for a second serving.

Sweet and Spicy Chili

Every chili needs a little drama, and this Sweet and Spicy Chili brings the heat with a tropical twist. Imagine tender beef, juicy pineapple, and a dark beer backbone that dances between sweet and smoky—all simmered in a rich beef broth. It's the kind of bowl that makes you want to cancel your plans and stay in.

Serving: 6 | Prep Time: 15 minutes | Cooking Time: 45 minutes

Ingredients

• 2 tablespoons olive oil (my go-to for a clean start)
• 1 large yellow onion, diced (sweat 'em slow for sweetness)
• 4 cloves garlic, minced (fresh, not jarred—trust me)
• 2 pounds ground beef (85/15 for flavor without swimming in grease)
• 2 tablespoons chili powder (ancho if you've got it)
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon cayenne pepper (adjust if you're a wimp—I'm not)
• 1 teaspoon kosher salt, plus more to finish
• 1/2 teaspoon black pepper
• 2 tablespoons tomato paste (double-concentrated, in a tube if possible)
• 1 (14.5-ounce) can diced fire-roasted tomatoes (undrained)
• 1 (20-ounce) can pineapple chunks in juice, drained (reserve 1/4 cup juice)
• 1 (12-ounce) bottle dark beer (porter or stout for richness)
• 2 cups beef broth (low-sodium, so you control the salt)
• 1 (15-ounce) can kidney beans, drained and rinsed (because chili needs beans, fight me)

Instructions

1. Heat olive oil in a large Dutch oven or heavy pot over medium heat. Add the diced onion and cook, stirring occasionally, until softened and translucent, about 5 minutes. Tip: Sweating onions slowly brings out their natural sweetness—don't rush it.
2. Stir in the minced garlic and cook until fragrant, about 30 seconds. Add the ground beef, breaking it apart with a spoon. Cook until browned, about 6–8 minutes, letting it get a little crusty on the bottom for flavor. Tip: Brown beef in a single layer—if your pot is crowded, do it in two batches to avoid steaming.
3. Sprinkle the chili powder, cumin, smoked paprika, cayenne, salt, and pepper over the beef. Stir well and cook for 1 minute until the spices bloom. Add the tomato paste and cook, stirring, for another 2 minutes to caramelize slightly.
4. Pour in the diced tomatoes (with their juices), the drained pineapple chunks plus the reserved ¼ cup pineapple juice, and the whole bottle of dark beer. Stir, scraping up any browned bits from the bottom of the pot.
5. Add the beef broth and stir everything together. Bring the chili to a boil, then reduce heat to low, cover, and let it simmer gently for 30 minutes. Tip: Simmer at least 30 minutes to let the flavors meld—the pineapple will soften and the beer's bitterness will mellow.
6. After 30 minutes, stir in the drained kidney beans. Simmer uncovered for another 10 minutes to thicken slightly. Taste and adjust salt and pepper. If you want more heat, add a pinch more cayenne.
7. Ladle into bowls and top with your favorites: shredded cheddar, sour cream, sliced jalapeños, or a squeeze of lime. The chili will be thick, sweet-spicy, and deeply comforting.

One spoonful of this chili hits every note—sweet pineapple, smoky heat, and a dark beer depth that lingers like a good conversation. Try it over cilantro-lime rice or with crispy tortilla chips for dipping that feels almost illegal. It's the kind of bowl that makes you forget there's a whole world outside.

Conclusion

End your search for the perfect chili right here! These 17 recipes combine beer and beef broth for rich, hearty flavors the whole family will love. Give one a try, share your thoughts in the comments, and pin this roundup for future cozy dinners.

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