Boozy Chili

Serves: 6

Chili!!! And I’m not talking Hormel…..ok? I love chili and with the endless varieties out there it’s hard to pick a favorite. Would that be butternut squash and pork, white bean and chicken or steak and red chile? I’ve got a few chili recipes in my back pocket (I promise to share them) but when I want quick and tasty I go for this one. It doesn’t take several hours but is packed with flavor. Stout gives this dish a deep, rich, cooked-all-day flavor while the fresh peppers give it a fresh edge.


  • 1 lb of ground beef
  • 1 avocado
  • 1 green bell pepper
  • 1 jalapeno
  • 1 medium sweet onion
  • 3 -4 cloves of garlic
  • 1 28 oz can crushed tomatoes
  • 1 can of black beans
  • 1 12 oz bottle of stout or dark beer
  • 6 oz of shredded cheddar cheese
  • 1 tbsp tomato paste
  • 3 tbsp chili powder
  • 1 tsp cumin
  • 2 tbsp brown sugar
  • 1 tsp of salt
  • 1 tsp pepper
  • EVOO for sautéing

Prep It:

  • Heat a dutch oven over medium heat.
  • Chop the onion coarsely and mince the garlic.
  • Slice the bell pepper and jalapeno in half. Using a small spoon, remove the seeds and ribs. If you like your chili spicy, leave some of the seeds and ribs in. Dice the bell pepper into medium dice. Dice the jalapeno as finely as possible.
  • Drain and rinse the black beans.

Cook It:

  • Add a small amount of EVOO to the dutch oven. Sauté the onions until they begin to turn translucent. Add the garlic and sauté for another 2 minutes.
  • Add the ground beef to the onions and garlic and cook until browned.
  • Add the tomatoes, beans, peppers, beer, tomato paste and spices. Stir to combined the ingredients and bring to a simmer. Cover and cook for 30 minutes. Remove the lid and simmer uncovered for another 15 minutes.
  • Taste and add additional salt if needed

Serve It:

  • Serve the chili in bowls topped with a bit of cheddar cheese and some avocado slices.
  • Pair the chili with a hunk of corn bread and a pint of your favorite stout. I’m a Guinness fan but some fabulous varieties come out in the fall. Try Cape Ann Brewing Company’s Fisherman’s Pumpkin Stout.
  • Top this chili with any combination of toppings you like. This recipe uses cheese and avocado but check out the these combos:
    • Sour Cream and chopped tomato
    • Bacon and Chives
    • Green onion and crushed tortilla chips
    • Cilantro and queso fresco
    • French Fried Onions and Yogurt with Srirach (my fav!!!)

3 thoughts on “Boozy Chili

  1. This looks and sounds delicious! Love the stout beer and brown sugar in it : )
    I make chili 3 or 4 times a year and definitely need to jazz it up for the next time!

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