Hearty Beef Chili with Beer

This chunky beef chili is CRAMMED with hunks of meat and vegetables, and just enough heat for warmth, not tears. Just imagine a heaping spoonful of tender beef chunks, dark red kidney beans and perfectly sautéed vegetables, basking in a rich, hearty broth that's been spiked with smoky-sweet chipotle chilies. See what I mean? If this isn't on your game-day menu, you need to put it on there. Like now. 

I love the addition of beer in this chili - it adds that distinct beer flavor (what a surprise!), and that essence partners perfectly with the heartiness of the meat and smokiness of the sauce. Use whatever brand/variety you already have on hand - you can't go wrong here. I used an amber beer which added a touch of malt, or caramel quality. That said, if you want to leave the beer out, use beef broth instead.

I served my chili very simply - with crumbled cotija cheese and chopped green onions. Serve yours any way you like. My mom always served her chili with shredded cheddar cheese, avocado, lime, sour cream, and a big hunk of bread. That way is good too.

Want to prep ahead? Easy breezy. Prepare the chili as instructed and let it cool to room temperature. Cover with plastic wrap and refrigerate for up to 2 days. When you’re ready to serve, reheat the chili in a large stock pot or saucepan over low heat, adding more water or broth if necessary (the chili will likely thicken up in the refrigerator).

Chunky Beef Chili with Beer 

1 tablespoon olive oil
1/2 cup chopped white or yellow onion
1 green bell pepper, seeded and chopped 
2 celery stalks, chopped 
2 cloves garlic, minced 
1 1/4 pounds stew beef or beef chuck cut into bite-size pieces
1 tablespoon chipotle chili powder or ancho chili powder (or regular chili powder - chipotle and ancho chili powders deliver more heat)
1 teaspoon dried oregano
2 cups tomato sauce (from a carton or can)
12 ounces beer of choice (see note above)
15-ounce can dark red kidney beans, rinsed and drained
1 tablespoon minced chipotle chilies in adobo sauce, or more as desired for more heat
Salt and freshly ground black pepper
Crumbled cotija cheese for serving, optional
Chopped green onions for serving, optional

Heat the oil in a large stock pot or saucepan over medium-high heat. Add the onion, bell pepper, celery, and garlic and cook for 3 to 4 minutes, until the vegetables soften, stirring frequently. Add the beef and cook until the pieces are browned on all sides, stirring frequently.

Add the chili powder and oregano and stir to coat. Cook for 1 minute, until the herbs and spices are fragrant. Add the tomato sauce, beer, beans, and chipotle chilies and bring to a simmer. Reduce the heat to low, partially cover and simmer for 30 minutes, stirring occasionally. Season to taste with salt and pepper and serve with cotija cheese and chopped green onions (if using).  

Serves 4