Flavor-Packed Crockpot Beer Chili Recipe – Easy Hearty Dinner
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There is nothing like a warm, hearty bowl of chili to bring comfort on a cold day, and this Crockpot Beer Chili will do just that! The secret to the best-tasting chili? A splash of your favorite beer. This chili is perfect for game day, potlucks or a family dinner at home.

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This Crockpot Beer Chili combines classic ingredients like ground beef, beans, and spices with a unique twist—a touch of beer that enhances its rich, savory flavor. The slow-cooking method melds the flavors together, resulting in a hearty, satisfying dish perfect for warming up on chilly days. Whether you’re hosting a party or enjoying a cozy meal at home, this recipe strikes the perfect balance between simplicity and bold taste.
Here is what you will need


Ingredient List
How to Make Beer Chili Recipe in a Crockpot
Prepare the ingredients

STEP 1: Once the skillet is hot, add ground beef, reduce heat to medium and brown the beef.

STEP 2: Once the beef is just about cooked through, stir in the peppers and onions. Cook for a few minutes until they begin to turn soft.

STEP 3: Stir in the chili powder and ground cumin. Reduce the heat and cook the mixture for a few minutes longer.

STEP 4: Transfer the beef mixture to the crockpot, add beans, beer, and crushed tomatoes. Gently stir; cover and cook on low heat for 4 hours.

Helpful Tips for the Best Slow Cooker Chili
- Lower fat: Drain excess drippings from the beef after cooking it.
- Flavor boost: Add spices to the beef and vegetables during cooking before adding the liquid for a more robust flavor.
- Enhance depth: Use chipotle chili powder or smoked paprika for a smoky kick.

Serving Suggestions
Serve beer chili with your favorite chili toppings such as chopped green onions, shredded lettuce, diced tomatoes, sour cream, or Greek yogurt, Pair it with tortilla chips, cornbread, sharp cheddar cheese, pepper jack cheese, homemade guacamole, or your favorite hot sauce.
How to Store & Use Leftovers
Once the chili has cooled to room temperature, store the leftovers in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze it for up to three months. When ready to enjoy, thaw the chili overnight in the refrigerator and reheat it in a saucepan over medium-low heat for 15 to 20 minutes or in the microwave. Leftovers taste great in tacos, over baked potatoes, with rice, pasta or even as a topping for a fresh salad.
Recipe Variations
- Soupy chili – for a more soup like chili, add 1/2 cup of beef broth to the chili at the beginning of the cooking process.
- Alchohol-free – Replace the beer with beef, chicken or vegetable broth.
- Spices – Add a little smoked paprika for a smoky flavor or a little bit of cinnamon slightly sweet taste. Start with a quarter teaspoon and add more to taste if needed.
- Change up the meat – Instead of all beef, use a half pound of ground beef and a half pound of ground pork or use ground turkey, chicken or bison.
- Mild – Use half of a jalapeno or leave it out completely.
- Less Meat – Add an extra can of any variety of beans to stretch portions and save money.

Recipe FAQs
Yes! You can swap one pound of turkey for the beef to make this chili. Use one pound of ground turkey instead of beef.
Yes! Cook the chili in your slow cooker on the high setting for 1 1/2 hours.
If you are looking for more easy and delicious ground beef recipes, check out these Grass Fed Ground Beef Recipes!
Try these chili recipes
- Instant Pot Turkey Chili Recipe
- Pork Chili Verde
- Bison Chili
- Turkey Chili Soup
- Quick & Easy Stove Top Beef Chili

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Crockpot Beer Chili Recipe
Equipment
Ingredients
- 1 pound lean ground beef
- 1 tablespoon olive oil
- 1 1/2 cups chopped onions 1 medium to large onion
- 2 bell peppers diced
- 2 cloves garlic chopped
- 3 cups crushed tomatoes
- 1 jalapeno pepper chopped
- 1/4 cup chili powder
- 1 teaspoon ground cumin
- 3 cups kidney beans
- 1 cup beer
Instructions
- Prepare the ingredients: Chop the cloves of garlic, onion, peppers, and cilantro. Set them aside. Heat 1 tablespoon olive oil in a skillet over medium-high heat.
- Once the skillet is hot, add the ground beef and reduce the heat to medium. Cook the beef breaking it up into pieces until it begins to turn brown.
- Add the peppers and onions and cook for a few minutes until the vegetables begin to soften.
- Stir in the chili powder and ground cumin. Reduce the heat and cook the mixture for a few minutes longer.
- Place the beef mixture into the crockpot and add the beans, beer and crushed tomatoes.
- Gently stir the ingredients together, cover and cook on low for at least 4 hours.
Notes
Nutrition
Nutrition information provided is an estimate and can vary based on cooking methods and ingredients used
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Love the flavours in this chili! I will just switch out the regular beef for plant based for an easy vegan dinner!
Thank you Maureen, we’ve done a vegan version before too!