Click on serving size to scale this recipe
Servings: 4 to 6
Calories: 416kcal
Scale this Recipe 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
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
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
Tried this recipe?Let us know how it was!