Jon’s Beer Chili

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
Introducing Jon's beer chili recipe, a hearty and flavorful dish that is perfect for chilly evenings or game day gatherings. This recipe combines the rich flavors of beef, beans, and spices with the unique addition of beer, adding depth and complexity to every bite. Whether you're a chili connoisseur or just looking for a delicious and comforting meal, Jon's beer chili is sure to satisfy your taste buds.

Keywords: beer chili, hearty, flavorful, beef, beans.

Jon's beer chili recipe details

Jon’s beer chili recipe, recipe Rating: 4.6
Number of votes:108

Everyone that has tried this chili has loved it, the house smells great when you make it, and it tastes even better. This recipe makes 16 servings, which can be 2 batches at most homes. We make more, and freeze it: lasts longer, tastes better.
Ready in: 2 days 2 hours

Ingredients

Serves: 16

• 2 pounds ground chuck
• 1 pound Italian sausage
• 1 (6 ounce) can tomato paste
• 2 chopped onions
• 4 (14.5 ounce) cans diced chili tomatoes
• 3 (8 ounce) cans Hunt’s(R) chili-flavored tomato sauce
• 2 bottles dark thick beer, I use Guiness(R) or Red Stripe(R)
• 2 (15 ounce) cans dark red kidney beans or mild chili beans
• 1 (15 ounce) can hot chili beans
• 1 (15 ounce) can medium chili beans
• 1/2 cup Worcestershire sauce
• 1/4 cup and 2 tablespoons hot pepper sauce (e.g. Tabasco(R)), or to taste
• 1/3 cup hot chili powder, or to taste
• 1 teaspoon red pepper flakes, or to taste

Preparation method

Prep: 2 days | Cook: 2 hours

1. Crumble the ground chuck into a skillet over medium heat. Cook, stirring occasionally until evenly browned. Drain grease. Transfer the beef to a large soup pot. Do the same for the Italian sausage. Add tomato paste, onions, diced tomatoes, tomato sauce, beer and chili beans. Season with Worcestershire sauce, hot pepper sauce, chili powder, and red pepper flakes, if using.
2. Cover the pot, and simmer over low heat for 2 hours. Turn off heat, and let cool, then refrigerate for two days. It gets much better with time. Heat and serve.