Beef Chipotle Chili with Beer

Hearty, bold, and packed with flavor, this Beef Chipotle Chili with Beer is the ultimate cold-weather comfort food. Rich, smoky, and just the right amount of spicy, it’s an easy-to-make, one-pot meal that will warm you up from the inside out—perfect for keeping the whole family satisfied on a chilly day!

Beef Chipotle Chili with Beer: A Rainy Day Recipe

The "Storm of the Century" swept through Northern California yesterday, bringing chaos to our usually weather-blessed region. As news stations blared preparation warnings and stores were stripped of flashlights and batteries, I found myself reluctant to brave the roads. Between the speed demons maintaining their usual pace and the overcautious crawlers, sharing the road during a storm is always an adventure best avoided.

Instead of joining the fray, I decided to hunker down and create something warming and soul-satisfying. While I initially planned to make my standard 3-Bean Chili con Carne with some aging bell peppers, watching the rain pound against my windows inspired me to experiment with something new – a rich, deep chili featuring chipotle and dark beer.

Jump to:

• Beef Chipotle Chili with Beer: A Rainy Day Recipe
• The Beer Choice
• A Note on Chipotle
• The Great Lid Debate
• Ingredients
• The Meat
• FAQ's
• Beef Chipotle Chili with Beer

The Beer Choice

Living in Sonoma wine country, we've witnessed the rise of artisan craft breweries nearly rivaling our renowned wine industry. As an occasional beer drinker (think two beers a year, sipped slowly), I've developed an appreciation for the distinct characteristics of different brews through brewery samplers. For this recipe, I opted for Negra Modelo, a dark amber Mexican beer, to achieve the deep flavor profile I was seeking.

A Note on Chipotle

While I used chipotle powder in this recipe, chipotle in adobo would work equally well. If you prefer the latter, use one diced chipotle chile plus a tablespoon of the adobo sauce.

The Great Lid Debate

In my quest for chili perfection, I consulted several chili-focused cookbooks, including "Chili Madness" by Jane Butel, a respected chili competitor and judge. Butel advocates for leaving the pot uncovered, claiming it enhances flavor and texture development.

I followed this advice, though I'm not entirely convinced it made the difference. While this turned out to be one of the best chilis I've ever made (even earning praise from my Texan husband despite the sacrilegious addition of tomatoes and beans), cooking without a lid required more frequent stirring and liquid additions. This ultimately meant adjusting seasonings to maintain flavor intensity.

My verdict? Use a lid if you prefer. This chili will turn out delicious whether you cook it on the stovetop, in the oven, or in a slow cooker.

There are a few missing ingredients in the photo - shy salsa, spices, and meat and stuff.

Ingredients

Chili Ingredients

Meat & Base:

• Beef – Chili grind or small cubes preferred
• Cooking oil – Olive, avocado, or grapeseed
• Diced onion
• Minced garlic
• Pico de Gallo (or substitute with diced tomatoes, onion, and cilantro or fire-roasted tomatoes with green chilies). Before adding your Pico de Gallo to the chili, give it a quick taste test - the heat level can vary significantly depending on the jalapeños used and where they're grown. For milder chili, use less Pico or choose a mild variety. If you find your Pico packs too much heat, you can dial back other spicy ingredients in the recipe (like the chipotle powder or cayenne) to maintain the perfect balance for your taste buds.
• Tomato paste

Liquids:

• Dark amber beer (or substitute with beef broth or cola for a non-alcoholic option)
• Beef broth

Spices & Seasoning:

• Chili powder
• Dried oregano
• Cumin powder
• Chipotle chili powder (or fresh chipotle chili in adobo sauce)
• Cayenne pepper
• Salt & pepper

Beans:

• Black beans – Rinsed and drained
• Beans in chili sauce – NOT Chili with Beans, but beans in chili sauce such as red or pinto beans. Do not drain

Optional Toppings:

• Grated cheddar cheese
• Diced red onion

See the Recipe card for the amounts

The Meat

This recipe for Beef Chipotle Chili with Beer is best made with chuck roast, however there are substitutions:

The best substitute cuts for chili (besides chuck roast) include:

• Bottom Round (Rump Roast) - Lean and flavorful, it becomes tender with long cooking. More affordable than chuck but still gives great results.
• Brisket Flat - Offers amazing flavor and breaks down beautifully during slow cooking. It has a good fat content that keeps the meat moist.
• Short Ribs - A bit pricier, but have incredible marbling and create a rich, beefy chili. Just trim excess fat before cutting into cubes.
• Sirloin - Especially the bottom sirloin, which has good flavor and is more economical than top sirloin. It's leaner, so it works best in recipes that include beans and tomatoes for moisture.
• Tri-tip - When it's on sale, this cut makes excellent chili. It has a robust beef flavor and good marbling.

Quick tip: Whichever cut you choose, aim for pieces about ¼ in size for the best texture and cooking time. Also, tougher cuts generally make better chili because they have more connective tissue that breaks down during cooking, creating richer flavor and better texture.

Lindy's Pro Tip: Three Ways to Prep Your Chili Meat

You've got three great options for preparing your meat for chili:

1. Hand-Cut Method: Cut the meat into cubes yourself for complete control over the size.
2. Butcher's Help: Ask your butcher for a "chili grind" - they'll know exactly what you need.
3. Food Processor Method (My Go-To Approach):
   • Cut meat into small cubes
   • Place in food processor fitted with metal blade
   • Work in small batches to avoid overcrowding
   • Use quick on/off pulses until coarsely chopped

Kitchen Secret: When using the food processor, don't overload the bowl - you want each piece of meat to have a chance to meet the blade. This ensures even chopping and prevents some pieces from becoming paste while others stay too large.

Instructions

How to Make This Chili

Start by heating oil in a deep pot or Dutch oven over medium-low heat. Grey the meat with a pinch of salt, breaking it up, as necessary, while it cooks. Add onion and garlic, sauté for a few minutes, then stir in pico de gallo and cook briefly. Mix in the tomato paste, followed by the beer, letting it cook down until the foam subsides.

Next, pour in enough beef broth to cover the meat by about ½ inch. Stir in the chili powder, oregano, and cumin. Lower the heat and let it simmer for about 2 hours, adding broth as needed to keep the meat covered.

After 2 hours, stir in the beans, adjust seasonings to taste, and cook for another 30–60 minutes. Serve hot with your favorite toppings!

Alternative Cooking Methods:

• Slow Cooker: After greying the meat and sautéing the veggies, transfer everything (except beans) to a crockpot. Cook on low for 6–8 hours, then add beans and cook 1 hour more.
• Oven Method: Once all ingredients are combined, bake in a 325°F oven for 2 hours, then add beans and cook for another hour.

Pro Tip: If using chipotles in adobo, add one diced chile with seeds and a tablespoon of adobo sauce for extra smoky heat!

Cook's Notes

• This chili freezes beautifully, so don't hesitate to make a large batch.
• Adjust the chipotle amount to your preferred heat level.
• If using chipotle in adobo instead of powder, use 1 diced chile plus 1 tablespoon of adobo sauce.

The end result is a deeply satisfying chili with complex flavors that might just make you grateful for a rainy day at home. Even better, it's the perfect make-ahead meal – portion and freeze the leftovers for those busy days when you need a comforting dinner in minutes.

FAQ's

What to serve alongside this deep rich Beef Chipotle Chili with Beer?