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:
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:
- Hand-Cut Method: Cut the meat into cubes yourself for complete control over the size.
- Butcher's Help: Ask your butcher for a "chili grind" - they'll know exactly what you need.
- 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
No, but keep in mind that each brand has a unique blend, with varying proportions of spices. For consistency in flavor, stick with one brand you like. I prefer Gebhardt for its clean, rich chili taste
Yes, you can make this chili with hamburger meat, but for the best texture, I recommend using a chili grind or hand-cutting the meat into small cubes. If you don’t mind a finer texture, lean ground beef will work just fine
Greying the meat refers to the process of cooking ground beef or cubed meat until it turns from raw red to a dull grayish-brown color. This happens when the meat releases moisture and steams instead of browning.
If your chili is too spicy, try these fixes:
Dilute it – Add more broth, tomatoes, or beans to spread out the heat.
Balance with sweetness – A little sugar, or honey can mellow the spice.
Dairy to the rescue – Stir in sour cream, yogurt, or shredded cheese to cut the heat.
Acid helps – A squeeze of lime juice or a splash of vinegar can tone down spiciness.
Serve with a neutral side – Rice, cornbread, or tortillas can help absorb some heat. Prevention for Next Time: Start with half the called-for spicy ingredients Add heat gradually - you can always add more, but you can't take it out Keep track of which brands of chili powder, chipotle, or other spices tend to be hotter
What to serve alongside this deep rich Beef Chipotle Chili with Beer?
Beef Chipotle Chili with Beer
Equipment
Ingredients
- 2 pounds beef chuck roast or equalivent cut into ¼ inch cubes or coarsely ground (generally called chili grind)
- 1 - 2 tablespoons olive, avocado or, grapeseed oil
- 1 ½ cups diced onion about 1 large
- 1 teaspoon minced garlic about 2 large cloves
- 1 1-pound container Pico de Gallo
- 1 6-ounce can tomato paste
- 1 12-ounce bottle dark amber beer (like Negra Modelo)
- 1 cup beef broth or as needed
- ¼ to ½ cup good quality chili powder, I prefer Gebhartds I used the full ½ cup
- 1 ½ teaspoons dried oregano
- 1 ½ teaspoons cumin powder
- 1 teaspoon chipotle chili powder or to taste
- ½ teaspoon cayenne pepper or to taste
- Salt and pepper
- 2 15-ounce cans black beans, rinsed and drained
- 1 15-ounce can beans in chili sauce, undrained small red beans or pinto beans
- Optional Toppings
- Grated cheddar cheese
- Diced red onion
Instructions
- In a deep pot or Dutch oven heat the oil over medium-low heat; add the meat along with a large pinch of salt; cook, stirring to break it up until it is no longer red. Add the onion and garlic, sauté together for about 3 minutes, then add the pico de gallo and cook for 3 minutes longer. Stir in the tomato paste in well; then add the beer. Allow the beer to cook until it is no longer foaming. Add enough beef stock to cover the meat by about ½ inch. Stir in the chili powder, oregano, and cumin. Lower the heat to simmer, and simmer for 2 hours. If uncovered, check often to ensure the meat remains covered, adding beef broth as needed. After 2 hours, add the beans, taste and adjust for seasonings; cook for ½ hour to 1 hour more. Serve in bowls with optional toppings if desired.
- If cooking in a crock-pot or slow-cooker: after cooking the meat and vegetables, transfer to your crock-pot and add the balance of the ingredients, excluding the beans. Cook on low for 6 - 8 hours, add the beans and cook 1 hour longer.
- To cook in the oven: after all the ingredients are in the pot, place in a 325°F oven for 2 hours, add the beans, stir and cook an additional hour.
Robert Kisselburgh
Best chili I've ever made and I've been searching a long time for the ultimate chili recipe. And even though I live in Texas, the beans do make it better.
LindySez
Thank you Robert, so glad that you enjoyed it, beans and all 🙂 Cheers - Lindy
debbie
This looks so good! Can't wait to make it!
LindySez
May be perfect for our "bowl" game!
Lilo Ducommun
That's the way I sort of make my chili, using Red Tail Ale, because I have that on hand. Using your recipe to fine-tune mine. Thanks
LindySez
You are more then welcome...all chilis take your own personal touch I think, and Red Tail Ale is a good place to start!
brian
honest to God...the best chili I've ever had. Ever
LindySez
Thank you Brian...so glad you enjoyed it.