Can you really ever have too many chili recipes? The answer is no. I love beer chili. It makes an already hearty chili even heartier. This recipe is similar to my signature chili recipe, but with MORE BEER and MORE MEAT! My preferred beer of choice if I’m going to make a chili is an American Stout. Something dark with chocolate undertones that pairs well with something bold, but doesn’t lose it’s flavor in the boldness of the chili. We are talking tons of flavors from the meat, tomatoes, chilis, spices, onion, and, last but not least, beer. This chili is not for the faint of heart. I’ll serve this to true chili lovers and those who can handle spice…and onions 🙂 This chili is fantastic by itself, but a dollop of sour cream and a sprinkling of sharp cheddar never hurt anyone. Enjoy!
Kitchen Tool Needed: Slow Cooker
- 1 lb. ground beef (85 lean/15 fat)
- 1 lb. ground pork
- 3 - 10 oz. cans of original Rotel, do not drain
- 1 small can tomato paste
- 1 can black beans, drained and rinsed
- 1 can pinto beans, drained and rinsed
- 1 can kidney beans, drained and rinsed
- 1 medium onion, diced
- 2 packets chili seasoning
- 1/2 t. cinnamon
- 24 oz (2 bottles) of stout (something with chocolate undertones)
- Brown ground beef and ground pork, drain and set aside.
- In a slow cooker, add onion, beans, Rotel, tomato paste, cinnamon and chili seasoning. Stir to combine.
- Add cooked meat. Stir to combine.
- Add stout. Stir to combine.
- Let this cook in a slow cooker on high for 4 hours or low for 8 hours.
- Eat by itself or garnish with extra chopped onion, shredded cheddar, cilantro, or sour cream.