Beef, Bean, and Beer Chili

Chef John uses beer in chili to add incredible flavor and depth to this hearty ground beef and pinto bean dish, perfect for a summer picnic or BBQ.

• Preparation Time: 10 mins
• Cooking Time: 1 hr 10 mins
• Total Time: 1 hr 20 mins
• Calories: 649 Calories

Ingredients

• 2 teaspoons salt
• 1 tablespoon vegetable oil
• 1 teaspoon unsweetened cocoa powder
• 1 teaspoon paprika
• 3 cloves garlic, minced
• 1 teaspoon ground black pepper
• 1 onion, diced
• 1 tablespoon ground cumin
• 2 pounds lean ground beef
• 2 cups water, or as needed
• 1 (12 ounce) bottle beer
• 1 cup tomato puree
• 3 tablespoons ground ancho chile powder
• 2 (12 ounce) cans pinto beans, drained and rinsed well
• 0.25 teaspoon dried oregano
• 0.25 teaspoon ground cayenne pepper
• 0.125 teaspoon ground cinnamon
• 0.66666668653488 cup diced poblano pepper

Recipe Instructions

Step 1

Place a large pot over high heat; drizzle in oil. Cook and stir ground beef, onion, and salt in hot oil until beef is crumbly and browned and any released liquid evaporates, about 4 minutes. Reduce heat to medium-high. Add chile powder, garlic, cumin, paprika, black pepper, and cinnamon. Cook and stir until mixture begins to darken, 3 to 4 minutes.

Step 2

Pour in beer. Add water, tomato purée, cocoa powder, oregano, and cayenne; stir well. Bring to a simmer; reduce heat to medium-low and cook for 30 minutes.

Step 3

Stir in beans and poblano pepper. Simmer until peppers are tender and flavors have blended, about 30 minutes; add more water if chili becomes too thick.