You’ll stay toasty on a chilly night with this beer-infused slow cooker chili. Crushed saltines should be added to your bowl before chili if you prefer thick chili.
| Prep Time: | 10 mins |
| Cook Time: | 4 hrs 10 mins |
| Total Time: | 4 hrs 20 mins |
| Servings: | 12 |
Ingredients
- 2 pounds ground beef
- 1 medium onion, diced
- 1 (29 ounce) can tomato sauce
- 1 (29 ounce) can kidney beans, undrained
- 1 (29 ounce) can pinto beans, undrained
- 2 cups beer
- 1 (14.5 ounce) can diced tomatoes
- 1 (4.5 ounce) can chopped green chiles
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 2 teaspoons salt
- 2 teaspoons ground black pepper
Instructions
- Cook ground beef and onion in a large skillet over medium-high heat until beef is browned and crumbly and onion is translucent, 7 to 10 minutes. Drain and discard any excess grease. Transfer beef and onion to a slow cooker.
- Add tomato sauce, kidney beans, pinto beans, beer, diced tomatoes, green chiles, chili powder, cumin, salt, and pepper to the slow cooker. Stir to combine, then cover and cook on Low for 8 to 10 hours or on High for 4 to 5 hours.
Nutrition Facts
| Calories | 305 kcal |
| Carbohydrate | 30 g |
| Cholesterol | 46 mg |
| Dietary Fiber | 10 g |
| Protein | 22 g |
| Saturated Fat | 4 g |
| Sodium | 1330 mg |
| Sugars | 5 g |
| Fat | 10 g |
| Unsaturated Fat | 0 g |
Reviews
Great chilie recipe!!
Loved it. I add things like brats and pork to it. The only problem is that it does not tell you how much in a serving.
This was very good and easy to make. Took it to work and everyone love it. Love just cook meat and then let slow cooker do all the work.
1 lb Chuck Steak, 1 lb Italian sausage substituted for ground beef. Omitted salt. 1 tb Chipolte chili powder instead of 2 tb regular chili powder. 1.5 cups dried beans substitutd for each of the canned beans. 2 bottles of beer instead of 1.5 cups. Added 2 tsp mexican oregano. So yummy!
Chili came out good I cut back on the hot pepper and chili powder by only using two small jalapenos because the rest of my family does not like much heat.
good stuff, modified it a bit by adding zuchinni and yellow squash, a full can of beer, a handful of baby white potatoes and a bag of pearl onions…thickened up nicely and a very hearty meal
It just seemed to be missing something, tried adding some more chili powder, cumin and also some hot sauce, I think maybe the beer put a different twist on it that just didn’t appeal to me.
Awesome chili with just the right amount of spiciness to it. Not too hot but just right. The flavor is delicious, too. We’ll definitely be making this again. Thanks for the recipe!
Very nice, I used 1 bottle of beer and added garlic for flavor and a little sugar to cut the tomato acid. I recommend using more beans and also adding a little corn starch for a thicker chili. The Hubs loved it!
I would’ve given it 5 stars except for the fact that it came out so watery, other than that it was probably the best chili I ever made!
This was decent chili, although not particularly memorable. I’m still on the lookout for something that really packs a punch.
Very good chili–tasty, but heavy on the liquid, and I didn’t use 2 cups of beer. I used 1 can of beer, which amounts to about 1 1/2 cups. I think I’d cut back on the beer and make sure the beans are drained next time. I like my chili thicker and less runny. Makes a ton–as most soups and chili’s do–so it’s a good thing we liked it. Hubs had 2 servings. I did use half the amount of meat and added lots of garlic. Thanks for the recipe!
This was pretty good, but I added a few things to kick up the flavor. I used chipotle peppers instead of the chili powder to give it a smokey flavor, plus I added some garlic, about 1/4 cup of brown sugar and a dash of Worcestershire sauce. I also added another can of kidney beans since 2 lbs of beef was a lot of meat.