Flavor-Packed Crockpot Beer Chili Recipe – Easy Hearty Dinner

This Crockpot Beer Chili is bold, hearty and built for cold days. The real difference here is the beer; it deepens the flavor and gives the chili that slow-simmered taste without having to stand over the stove all afternoon. Toss everything in the slow cooker and let it do the work. It’s the kind of meal that feeds a crowd or sets you up with leftovers.

Here is What You Will Need

How to Make Beer Chili Recipe in a Crockpot

1. Prepare: chop the garlic, veggies, measure the spices and warm the olive oil in a large skillet over medium-high heat.
2. Add the ground beef to the heated skillet, reduce to medium heat and cook the beef while breaking it into small pieces.
3. Stir in the onion and bell peppers once the beef is nearly cooked. Continue to cook until the veggies start to soften.
4. Add the chili powder and cumin. Cook for a few minutes so that the spices blend with the meat.
5. Transfer the beef mixture to the slow cooker and add the crushed tomatoes, beans and beef. Stir gently. Cover and cook on low for 3 1/1 hours. Note: if you prefer firm beans and are using canned, add them during the last 30 minutes of cooking.

Serving Suggestions

Finish your beer chili with chopped green onion, diced tomatoes, shredded lettuce, sour cream, Greek yogurt, tortilla chips or corn chips, sharp cheddar, pepper jack, sliced avocado, guacamole, or your favorite hot sauce. Cornbread is an easy side that never fails.

How to Store and Reheat

• Cool to room temperature, then refrigerate in an airtight container for up to 4 days.
• For longer storage, freeze for up to 3 months.
• Thaw in the fridge overnight.
• Reheat in a saucepan over medium-low heat for 15 to 20 minutes, or use the microwave.

Leftover Suggestions

Chili Rice (or Pasta) Bowl – Spoon cooked rice and leftover warmed chili into a bowl.

Quick Chili Quesadillas – Place a flour tortilla in a heated skillet, spread chili over one half, top with cheese and fold the tortilla over. Cook on each side for 3 to 5 minutes until golden.

Recipe Variations

• Brothy – Add 1/2 cup of beef broth to the chili at the beginning of the cooking process.
• Alcohol-free – Replace the beer with beef, chicken, or vegetable broth.
• Spice tweaks – 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 heat– Use half of a jalapeno or leave it out completely.
• Budget-friendly – Add an extra can of any variety of beans to make more portions.

Crockpot Beer Chili Frequently Asked Questions

If you are looking for more easy and delicious ground beef recipes, check out these Healthy 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

Crockpot Beer Chili Recipe

Crockpot beer chili is packed with flavor and comes together easily in a slow cooker simmering to perfection in 4 hours.

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Prep Time: 20 minutes minutes

Cook Time: 5 hours hours

Total Time: 5 hours hours 20 minutes minutes

Click on serving size to scale this recipe

Course: Beef Recipes

Cuisine: American/Mexican

Keyword: beer chili recipe crockpot, crockpot beer chili recipe, slow cooker beer chili

Servings: 4 to 6

Calories: 416kcal

Author: Anne Lawton

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Crockpot Beer Chili Recipe

Equipment

• slow cooker

Scale this Recipe 4 to 6

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

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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

Note if you are using canned beans, and prefer them firm, add them to the slow cooker during the last 30 minutes of cooking

Serve beer chili with your favorite chili toppings such as chopped green onions, shredded lettuce, tomatoes, sour cream, Greek yogurt, corn chips, tortilla chips, sharp cheddar cheese, pepper jack cheese, sliced avocados, guacamole.

Store leftovers in the refrigerator for up to four days in an airtight container or freeze it for up to three months. Defrost the chili in the refrigerator overnight.

Add more beans to stretch your chili out.

Nutrition

Serving: 1 | Calories: 416kcal | Carbohydrates: 42g | Protein: 33g | Fat: 13g | Saturated Fat: 4g | Polyunsaturated Fat: 7g | Cholesterol: 67mg | Sodium: 450mg | Fiber: 11g | Sugar: 10g

Nutrition information provided is an estimate and can vary based on cooking methods and ingredients used

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