This stout chili con carne is pure comfort food. It’s great for crowds and it tastes even better the next day when reheated – so it’s a genius stress-free make-ahead recipe. The dark beer adds that something special to every bite. It’s freezer-friendly too!
![beer and bean chili in bowl](https://www.lilvienna.com/wp-content/uploads/Chili-con-Carne-with-beer-reicpe-733x1024.jpg)
Chili Ingredients
![Ingredients for chili con carne](https://www.lilvienna.com/wp-content/uploads/Ingredients-for-chili-con-carne-with-beer.jpg)
You’ll need ground beef, tomato puree, two varieties of beans (kidney and pinto), onion and garlic, some spices, and the not so secret ingredient: dark beer.
I used Guinness extra stout, but you can use any dark beer (stout, porter) or substitute with Lager if you don’t have dark beer on hand. For an alcohol-free version use broth or water instead.
Make ahead
The chili will taste even better when reheated the next day! The flavors deepen and the texture will get just perfect. So, if possible, make it a day ahead of time, refrigerate overnight, and reheat.
PS: I’ve added a quick version (with less spices) in the note section below.
![beer chili in bowl](https://www.lilvienna.com/wp-content/uploads/Beef-Bean-Beer-Chili-Recipe-708x1024.jpg)
Step by step chili recipe
![Diced onion and crushed garlic](https://www.lilvienna.com/wp-content/uploads/Onion-for-chili-con-carne.jpg)
Peel and dice onion and lightly crush peeled garlic with the flat side of the knife.
![Spices in bowl](https://www.lilvienna.com/wp-content/uploads/Spices-for-chili-con-carne-recipe.jpg)
Gather the spices to have them ready when needed.
![saute ground beef in pot](https://www.lilvienna.com/wp-content/uploads/Ground-beef-for-stout-chili-recipe.jpg)
Add 2 tablespoons oil to a heavy, large pot and sauté onion for 3 minutes until soft and translucent. Add ground beef and sauté for another 5 minutes – the beef should be cooked through but not browning.
![Ground beef with spices](https://www.lilvienna.com/wp-content/uploads/Spices-for-chili-con-carne-with-beer.jpg)
Add all the spices to the pot.
![ground meat and spices in pot](https://www.lilvienna.com/wp-content/uploads/Chili-con-carne-recipe-with-beer.jpg)
Stir in the spices.
![adding beans to chili](https://www.lilvienna.com/wp-content/uploads/Chili-con-carne-with-kidney-beans-recipe.jpg)
Add beer, tomato puree, water, and the crushed garlic clove. Let the chili cook, covered for about 10 minutes. Add kidney beans and half (!) of the pinto beans to the pot.
![Mashing beans with fork](https://www.lilvienna.com/wp-content/uploads/Mashed-beans-for-chili-con-carne-recipe.jpg)
Mash the rest of the pinto beans on a plate using a fork or potato masher. Add a ladle of the hot chili (or hot water) if beans are hard to mash. Stir the mashed beans into the chili – this makes the sauce creamier.
![Finished chili in pot](https://www.lilvienna.com/wp-content/uploads/Chili-with-beef-beans-and-beer-recipe.jpg)
Let the chili cook, uncovered, for about 15-20 minutes. The chili should be creamy – add a splash of water if it is too thick. Remove the garlic (if you can find it; no worries if not). Taste and adjust salt, if needed.
![chili on plate with bread](https://www.lilvienna.com/wp-content/uploads/Chili-con-Carne-with-dark-beer-recipe.jpg)
Serve with your favorite bread like this easy no-knead sunflower seed bread or this rye sourdough bread. Enjoy!
Are you a fan of make-ahead recipes? Then you might like these dishes:
Did you make this recipe? Let me know in the comments how it turned out and also leave me a star rating if you want :)
Chili con Carne with Beer
Ingredients
- 1 lb (455 g) ground beef
- 1 large onion (150 g)
- 1 clove garlic
- 1 cup stout/dark beer (see note)
- 1 1/4 cups (300 g) tomato puree/sauce
- 1 cup water
- 1 can (15 oz/400g) kidney beans, drained and rinsed
- 1 can (15 oz/400 g) pinto beans, drained and rinsed
Spices:
- 2 teaspoons ground cumin (see note)
- 1 teaspoon dry oregano (see note)
- ½ teaspoon dry thyme (see note)
- ½ teaspoon freshly ground black pepper
- 2 tablespoons mild chili powder (e.g. Ancho chili powder; substitute chili powder spice mix if not available)
- ½ teaspoon cayenne pepper (for some heat)
- ¼ teaspoon fine salt (more if needed)
- 1 ½ teaspoons unsweetened cocoa powder (or 2 pieces dark chocolate)
- Vegetable oil
Instructions
- Peel and dice onion and lightly crush peeled garlic with the flat side of the knife.
- Add 2 tablespoons oil to a heavy, large pot and sauté onion for 3 minutes until soft and translucent. Add ground beef and sauté for another 5 minutes – the beef should be cooked through but not browning.
- Add all the spices and briefly stir.
- Add beer, tomato puree, water, and the crushed garlic clove. Let the chili cook, covered for about 10 minutes.
- Add kidney and half (!) of the pinto beans to the pot. Mash the rest of the pinto beans on a plate using a fork or potato masher. Add a ladle of the hot chili (or hot water) if beans are hard to mash. Stir the mashed beans into the chili – this makes the sauce creamier.
- Let the chili cook, uncovered, for about 15-20 minutes. The chili should be creamy – add a splash of water if it is too thick. Remove the garlic (if you can find it; no worries if not).
- Taste and adjust salt, if needed. Serve with your favorite bread.