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Beef Beer Chili

Beef and Beer Chili

Beef Beer Chili - forget ground beef, this recipe braises diced sirloin steak in a spicy beer and tomato sauce for an incredible, hearty version of chill con carne.
Course Dinner
Prep Time 15 minutes
Cook Time 2 hours
Total Time 2 hours 15 minutes
Author Barry C. Parsons


  • 2 pounds sirloin steak or roast 2 cm diced
  • 4 tbsp olive oil
  • 4 cloves minced garlic
  • 1 small red onion diced
  • 6 oz beer
  • 28 oz can crushed tomatoes
  • 14 oz can tomato sauce
  • 14 oz can kidney beans
  • 14 oz can Romano beans
  • 2 large tomatoes diced
  • 1 large roasted red pepper peeled and diced small
  • ½ to 1 whole jalapeño pepper finely minced optional
  • 1 tsp kosher salt
  • 1 teaspoon coarse ground black pepper
  • 5 tbsp chilli powder
  • 3 tbsp ground cumin
  • 6 tbsp molasses


  1. Heat olive oil in a large heavy bottom pot.
  2. Toss in diced beef and brown the meat for about 5 minutes. In the last couple of minutes browning add the minced garlic and diced onion.
  3. Next add the beer and simmer for 5 minutes before adding the remainder of the ingredients except for the red peppers and fresh tomatoes.
  4. Bring to a boil and reduce the heat to minimum.
  5. Cover and slow simmer the chilli for 2 or more hours, stirring about every 20 minutes.
  6. Add the fresh diced tomatoes and roasted red pepper in the final 1/2 hour.
  7. Serve with grated cheddar cheese, a dollop of sour cream and tortilla chips or crusty bread.