Created: Updated: by Lyuba Brooke19 Comments*This post may contain affiliate links. Read More...
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Wonderful Chili Recipe made with beer is a perfect football party food. Comforting chili made with a combination of ground beef and ground pork, beans, vegetables, chili seasoning, and your favorite beer. This Chili recipe in a middle of a chili bar will be the star of the party.
If you’re not into the idea of beer in chili, try this Classic Chili Recipe. The best thing to serve alongside some good ‘ole chili is homemade buttermilk cornbread or some jalapeno cheddar buttermilk biscuits.
Chili
Now that Thanksgiving, Christmas and New Year’s are over, we can focus on the something very important…Football! Play-offs are in full swing and Superbowl is just two weeks away.
This time of the year means only one thing, endless football parties every weekend! That is a lot of partying, a lot of football, and a lot of food. Chili Bar is a great way to keep all of your football fans satisfied while they are screaming at the TV to “Make A Pass!!!”
Everyone loves chili and everyone has their ownextra delicious,special recipe and you gotta admit, it’s a fan favorite snack. They will be racing to the bar for refills after every touchdown!
TOPPINGS FOR CHILI
Load your chili bar with as many possible toppings as possible. Make sure to include lots of fresh veggies like:
-diced jalapeno peppers
-diced red of white onion
-avocado
-cilantro
-lime wedges
-diced green onions
Don’t forget to include lots of crunchy options like:
Now that we’re talking the good stuff, I’m happy to tell you that you can add just about any beer you want. The important thing to consider is to make sure you add a flavorful beer. A mild tasting beer will get lost in the chili flavors.
You can go as strongly as Guinness Stout or a similar deep dark beer. If stout is not your thing, try an amber ale.
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Chili Recipe with Beer
Comforting chili made with a combination of ground beef and ground pork, beans, vegetables, chili seasoning, and your favorite beer.
Add diced onion and saute until it starts to become transparent. Add diced tomatoes and bell pepper, saute until veggies soften. Add minced garlic, stir well and saute until fragrant.
Mix ground beef and ground pork together and add the mixture to the pot. Stir well, cover and cook stirring occasionally.
When the meat is almost all cooked (you will notice that it gave out a lot of juice), add the beer, stir and heat through.
Add the tomato sauce and tomato paste, stir well.
Add your spices (chili powder, cumin, sugar, dry jalapeno, oregano, and salt) and stir well.
Drain the beans well and add them to the chili. Stir well and cover.
Cook on medium-low to low heat, cover, and cook for about about an hour and a half. Make sure to stir occasionally. Taste to check if you need more salt or more heat.
Tried this recipe?Mention @willcookforsmiles and tag #willcookforsmiles
ABOUT LYUBA
I’m Lyuba Brooke, mother of 2, the cook, recipe developer, photographer, and author behind willcookforsmiles.com. I share many classic and original recipes, cooking tips, and tutorials. My passion is sharing delicious meals for everyone to try. Read more...
Adding a bottle of beer to homemade chili can add some additional flavor and depth to the dish, but whether it makes the chili taste better or not depends on personal preferences. The addition of beer to chili can add some maltiness, bitterness, and sweetness to the flavor profile.
Each type of alcohol tastes significantly different, and the best booze for chili are red wine, hard cider, and beer. Red wine lifts the meaty flavor to prevent any heaviness while adding a subtle sweet taste, and pinot noir is the best red wine option due to its berry and earthy tones.
Booze. Dark, rich stouts or a couple glugs of red wine have an extremely welcome place in any chili situation. The alcohol will cook off, leaving behind a rich, deep flavor that will pair up nicely against the heat and smoke of the surrounding ingredients.
Go on, spill the beans — we won't tell!) Here's a secret we'll share with you: beer is the perfect drink to pair with chilli. Cold and thirst quenching, it refreshes your palate between each hot, savoury bite. What style of beer to choose depends on what's in the bowl.
Wheat beers are great for chicken and seafood. If you're cooking pork, beef, and lamb, you will need ales, porters, and stouts. Hearty meat goes well with belgian ales. Stews pair well with ale.
And to me, beer is an essential ingredient. What I've found over the years is that different styles of beers can add different flavors and textures. What I do is just choose the beer I want, pour in a twelve ounce bottle once all the other ingredients are there and the chili is ready to simmer.
The best chili meat is a combination of meats, often a mix of ground chuck, ground sirloin, brisket, diced tri-tip, and/or some bacon or sausage. Do your best to mix smaller pieces with larger pieces to stack textures and make it your own! Happy cooking!
Though it may be an unusual choice, coffee adds an earthy richness to the existing flavors and plays well with spices like cumin and cayenne pepper. Plus, it's a flexible ingredient – while we typically reach for instant espresso powder, you can also add in brewed coffee, making this dish the perfect use for leftovers.
Elevate your chili recipe by adding an extra layer of flavor. Cocoa powder, bacon, cinnamon, ground coffee and tomato paste will all add a rich sweet & salty flavors that are sure to surprise and delight.
Instead of adding water to your chili, add some more flavor with chicken or beef broth, red wine vinegar, Worcestershire sauce, or even beet or wine. Each one of these options brings out different notes and levels of sweetness that will enhance your culinary creation.
The best beans for chili are pinto, kidney, and black beans, like in this easy and tasty recipe. This 3-bean chili freezes great for meals later in the week. If you prefer thinner chili, add an extra can of tomato sauce. The green chiles are not hot and add a wonderful flavor, so don't be afraid to use them.
Beans and non-vegetable fillers such as rice and pasta are not allowed." If that sounds a bit uptight, the ICS's Homestyle Chili competition defines chili as: "any kind of meat, or combination of meats, and/or vegetables cooked with beans, chili peppers, various spices, and other ingredients.
According to Wide Open Eats, pinot noir is the best red wine option due to its berry and earthy tones, dark stout beers will release more sweetness and add a depth of flavor that makes it taste like the chili has been simmering for hours, and any type of original flavored hard cider is good.
It also can help add richness by complementing the chile powder with its nutty sweetness, and the healthy fats in peanut butter can even tame your chili if it's too spicy. Next time, when making your favorite tomato-based chili recipe, consider adding a hearty tablespoon or two of peanut butter.
On the other hand, alcohol is an irritant, meaning that it will likely only make the sensation more intense. So, while beer doesn't help reduce the pain from chili peppers, it is an excellent option for those looking for a more intense spiciness.
Moreover, beer actually can make the spice effect worse. A super sour beer or one with huge bitterness, like an India pale ale, only intensifies the heat in your mouth because it also can be an irritant. The same with high alcohol levels.
The science: Alcohol does partially evaporate during cooking, but not as much as you might think. Depending on the cooking method and how much alcohol is used, anywhere from 4 to 85 percent of the alcohol may remain. After 15 minutes of cooking, about 40 percent of the alcohol remains.
Cocoa powder, bacon, cinnamon, ground coffee and tomato paste will all add a rich sweet & salty flavors that are sure to surprise and delight. Warming spice blends, like Garam Masala, Ras el Hanout or Baharat are another simple and delicious way to add layered flavors to this simple one-pot meal.
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