Beef and One Beer Chili

Yield 4

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  • 2 tbsp olive oil
  • 5 cloves garlic minced
  • 2 medium onions diced
  • 1/2 tsp Salt
  • 1 tbsp Ground black pepper
  • 2 tbsp red chili pepper
  • 1/2 cup tomato paste
  • 4 cups beef broth
  • 2 tbsp cider vinegar
  • 1/2 tsp ground cumin
  • 2 tsp oregano minced
  • 2 lbs lean ground beef
  • 1 cup dark beer such as Anchor Porter or Shiner Bock
  • 1/4 cup flat-leaf parsley sprigs
  • 1 15 oz can red kidney beans drained
  • 4-6 oz goat cheese crumbled, for garnish


  1. Heat the olive oil in a large saucepan or Dutch oven.
  2. Add the garlic and onions and sauté over medium-high heat for 5 minutes.
  3. Add the beef and sauté for 7 - 8 minutes, stirring frequently, or until the beef is well browned on all sides. Season with salt and pepper. Stir in the chili powder and cook for 2 minutes more.
  4. Add the tomatoes, tomato paste, beef stock, beer, vinegar, cumin, oregano and parsley and stir to combine. Bring to a simmer, then reduce heat to low and cook, covered for about 45 minutes.
  5. Add beans and cook for 15 minutes longer, stirring occasionally.
  6. Ladle into serving bowls and sprinkle with the goat cheese.


If you like thicker chili, reduce the beef stock to 2 cups and continue.