Hearty Beer Chili

Hearty Beer Chili 

Makes 10 servings

  • 2 pounds ground beef

  • 1 medium onion, chopped

  • 2 garlic cloves, minced

  • 1 jalapeno, seeded and chopped
  • 1 green pepper, seeded and chopped
  • 3 tablespoons chili powder
  • 3 teaspoons cumin
  • 2 teaspoons black pepper
  • 1 ½ teaspoons salt
  • 1 12-ounce bottle of Great Dismal Black IPA by O'Connor Brewing
  • 1 15-ounce can black beans
  • 1 15-ounce can kidney beans
  • 1 15-ounce can pinto beans
  • 1 10-ounce can Rotel
  • 1 28-ounce can tomatoes
  • 1 15.25-ounce can of corn, drained (optional)*
  • Sour cream
  • Shredded cheddar cheese
  • Cilantro


In a large stockpot or Dutch oven, brown the ground beef on medium-high heat. Drain most of the fat, reserving a few tablespoons in the pot.

Add onion, garlic, jalapeno and green pepper. Cook until onions are translucent and softened. Add all spices and stir well.

Add beer and allow to reduce by half, approximately 5 to 8 minutes.

Add each can one by one, stirring well. Bring to a boil, and then turn heat down to low and allow to simmer for 1 hour, stirring every 10 to 15 minutes.

Scoop into bowls and top with a dollop of sour cream, shredded cheese and cilantro. Enjoy with saltines, cornbread or other favorite side.

*Note: Corn adds sweetness and texture to this recipe.

Source: Tabitha Payne of Virginia Beach