Published: · Modified: by Chef Dennis Littley
5 from 23 votes
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Wintertime is my favorite time for chili and my Four Bean Beef and Beer Chili is comfort food at its best, especially for the men in your house.
There are a lot of different ways to make chili and if we’re talking about Texas chili, you won’t a bean in the mix. Beans were always served separately. But most chili’s have evolved to include beans in the mix and I like a variety of beans in my chili!
Table of Contents:
What do I need to make four bean beef and beer chili?
Let’s start by gathering the ingredients to make this hearty beef and beer chili. In chef speak, we call that the mise en place or everything in its place.
Do I have to use all the ingredients in the recipe to make Chili?
Remember that recipes are guidelines in most cases and if there is an ingredient you don’t like, leave it out or exchange it for an ingredient you’d rather use.
- If you don’t like beer, use your favorite cola, rootbeer, ginger beer or Dr. Pepper.
- If you don’t eat beef switch out the beef for ground turkey or ground chicken.
- If you’re not a fan of one of the types of beans, leave them out and use the kind of beans you like.
- Not a fan of beans at all? Use potatoes, carrots, hominy, corn and root vegetables in place of the beans.
- If you don’t like hot and spicy foods, cut back on the amount of chili powder you use and leave out the cayenne!
- If you like your chili like molten lave, kick it up with any brand of hot sauce or spice that you like!
This is going to be your dinner so make it the way you’re going to enjoy eating it.
The first step after gathering the ingredients is sauteing the onions and garlic in olive oil allowing them to cook for 2-3 minutes. Then add the ground beef and cook till almost done. If the beef clumps up a stiff wire whisk will break up the meat easily.
After the beef has cooked add the seasonings to the pan and mix well. Continue to cook the seasoned beef for 2-3 minutes.
The final step is adding the beer to meat, followed by the beans and tomatoes. Place the pan back on medium-high heat and allow to come back to a boil. Then reduce the heat and let the beef and beer chili simmer for 1-2 hours.
As the chili cools it will thicken up a bit. I like to let my chili sit for a day or two before using it allowing the flavors to build.
Can I freeze chili?
Yes, you can. In fact, I’m the only chili eater in the house and I always make a large batch so I can freeze some for another time.
If you enjoyed this recipe you might like these:
- Three Bean Bourbon Chicken Chili
- Spicy Loaded Tater Tot Nachos
- Spaghetti Sauce Three Bean Chili
- Chicken Meatballs
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Four Bean Beef and Beer Chili
Nothing says delicious like a big bowl of flavorful chili, and my Four Bean Beef and Beer Chili will not only warm your body but soothe the soul! Wouldn't this make a great lunch or dinner?
Prep Time10 minutes mins
Cook Time2 hours hrs
Total Time2 hours hrs 10 minutes mins
Course: Soup
Cuisine: American
Servings: 8
Calories: 655kcal
Author: Chef Dennis Littley
Ingredients
- 2 tablespoons olive oil
- 1 large sweet onion chopped
- 2 cloves garlic minced
- 3-4 tablespoons brown sugar
- 12 ounces dark beer or your favorite beer, root beer or Dr. Pepper
- 2 pounds ground chuck or ground sirloin if you prefer a leaner beef
- 15 ounces kidney beans drained and rinsed
- 15 ounces chili pinto beans drained and rinsed (regular pinto beans can be used instead)
- 15 ounces black beans drained and rinsed
- 15 ounces cannellini beans drained and rinsed
- 24 ounces heavy crushed tomato
- 2 tablespoons corn masa or fine cornmeal
- 3 tablespoons chili powder
- 1 tablespoon ground cumin
- 2 teaspoons dried oregano
- 2 teaspoon sea salt or to taste
- cayenne can be added for extra heat use with caution
US Customary – Metric
Instructions
in a large skillet or pot add the chopped onions, garlic and olive oil. Saute for a few minutes until the onions are lightly cooked.
Add ground meat and begin the browning process. You may need to add additional olive oil.
Brown all the meat continuously stirring to break up the meat. ( you may find a heavy wire whisk helpful in breaking up the chunks)
When the meat is browned begin adding in your seasonings including brown sugar( remember you can always add more after its cooked for awhile).
Add crushed tomatoes, beans and beer combining all of the ingredients.
Reduce the heat to a simmer and allow to simmer for 1 – 2 hours, stirring so the chili won't stick to the bottom of the pan.
If the chili begins to get too thick you can add chicken stock or water to get it to the consistency you like.
Taste and re-season to your taste.
Notes
**Be careful in adding Cayenne if you decide to kick it up a notch as a little goes a long way.
Nutrition
Calories: 655kcal | Carbohydrates: 62g | Protein: 38g | Fat: 29g | Saturated Fat: 10g | Cholesterol: 81mg | Sodium: 1369mg | Potassium: 1379mg | Fiber: 17g | Sugar: 14g | Vitamin A: 1097IU | Vitamin C: 12mg | Calcium: 170mg | Iron: 10mg
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About Chef Dennis
Chef Dennis Littley is a classically trained chef with over 40 years of experience working in the food service industry. In his second career as a food blogger he has made it his mission to demistify cooking by sharing his time-tested recipes, knowledge, and chef tips to help you create easy-to-make restaurant-quality meals in your home kitchen. Let Chef Dennis help you bring the joy of cooking into your home.For more details, check out his About page.
Reader Interactions
Comments
T Rose
Hello Chef
I’ve probably made chili 50 times over the years, all different recipes. Your recipe is by far the best we’ve ever had. Just as a side note, I added 1 1/2 teaspoons of cayenne, will add 2 teaspoons next time. We like ours a bit spicy. Thank you.Reply
Chef Dennis Littley
I’m happy to hear you enjoyed my chili recipe. My son loves heat too and always adds cayenne
Reply
Bryan
did you cover the chili as it cooked for 2 hours or leave it uncovered?Reply
Chef Dennis Littley
I leave it uncovered
Reply
Barbara
Thank you Chef Dennis. This recipe is delicious. Just wondering though…is the corn masa for thickening, or flavoring?Reply
Chef Dennis Littley
It’s for thickening.
Reply
Carol M Steele
Hi
Is the chicken stock just for thinning out the chili? I didn’t see anywhere else in the instructions as to where to add it. ThanksChef Dennis Littley
Thanks for catching that, it was a mistake and isn’t needed for this recipe.
Mo
I made this the other night for dinner. While still simmering I gave my husband a taste … “That’s EXCELLENT!” was his comment .. and it was. Served it with corn muffins with jalapeno and roasted corn. Leftovers were great for lunch. Thank you Chef Dennis for another wonderful recipe … and another way to use the remainder of the six pack of Guinness Stout I purchased for your Guinness Beef Stew (which is one of my all-time favorite recipes!)Reply
Patrick Owen-Meehan
Going to try this one.
Reply
JO
Packed with so much goodness, this chili sure looks absilutely delicious! I love the flavors and I the texture of this chili.Reply
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