A spicy beer steak chili made with two kinds of peppers, a variety of spices, steak, and beer. A hearty chili designed to warm you to your toes.
I’ve been in a sleepy sort of mood these past few days. A funk I can’t quite shake. I think it has to do with the weather, which, after rapidly cooling to downright chilly temperatures, is now muggy and sticky again (perhaps for the last time until next year). It’s also abysmally gray, gloomy, and wet, with local meteorologists prompting rumors of even more torrential hurricane-rains coming in off the east coast.
I also think it’s possible I might be getting sick, and if so I’m blaming it 100% on my husband who told me about his unbearable sore throat after kissing me yesterday morning.
Regardless of the cause, my brain is sluggish and ready to shift into hibernation mode, and the rain and wind rioting against my window right now is making me want to curl up in a ball beneath my favorite blanket, close my eyes, and just sleep until Spring is here again.
But, as with any good hibernation, this one must be preceded with some hearty, filling food, meant to sustain you through a long cold winter. This chili is just the thing. (See also my award-winning, new favorite Best Chili Recipe).
Despite spending 22 years of my life without ever having tasted red meat, I’ve adapted to it with the fervor of a new-made vampire with his first taste of human blood. Our fridge is full of steak, ground beef, and pork (which some people say isn’t a red meat, but it was also on my “Do Not Eat” list for 22 years). I still love white chicken chili and chicken tortilla soup, but red meat has all of my attention recently.
The steak in this beer steak chili does a wonderful job of flavoring the other ingredients and the thick “broth” is well-accented by a mild beer (that’s largely indiscernible in the finished product). The chili is made with two different varieties of hot peppers (jalapeno and anaheim, make sure you wear gloves when prepping them!) and is coupled with a number of spices for the makings of a hearty chili that will warm you right down to your toes, richly flavored with molasses and cocoa powder and delivering just the perfect amount of heat.
This is cozy food. Football food (the only part of football season I enjoy). Boots-thawing-in-front-of-a –crackling-fireplace-while-snowed-in-food. Serve it with a side of buttermilk cornbread.
And, in case you were wondering, this chili pairs beyond perfectly with a side of my (very easy) biscuits. I recommend whipping them up and tossing in the oven while the chili cools on the stove top.
More Cozy Recipes to Try:
Enjoy!

Beer Steak Chili
Ingredients
- 3 Tbsp extra virgin olive oil divided
- 1 1/2 lbs chuck tender steak patted dry with paper towels, cut into bite-size pieces and lightly salted.
- 1 Medium white onion diced
- 1 anaheim chili seeds and stem removed, chopped into small pieces
- 1-2 jalapeno peppers seeds and stem removed, chopped into small pieces
- 3 cloves garlic minced
- 1 can diced tomatoes (preferably fire-roasted not drained), 14 oz
- 1 can black beans 15 oz, rinsed and drained
- 1 can pinto beans 15 oz, rinsed and drained
- 1 cup chicken broth
- 2 Tbsp chili powder
- 1 1/2 Tbsp cornmeal 1/2 Tbsp = 1 1/2 tsp
- 2 tsp molasses
- 1 tsp cocoa powder
- 1 tsp cumin
- 1/2 tsp ground pepper
- 1/2 tsp salt
- 1/2 tsp cayenne pepper omit if you don't want the chili to be very spicy
- 1 cup beer
Instructions
- Preheat oven to 300F
- Pour 2 Tbsp olive oil into cast iron dutch oven and heat over medium heat until warm.
- Add onion, anaheim chili pepper, and jalapeno peppers. Stir occasionally until onions are translucent.
- Add garlic, cook 1 minute.
- Add tomatoes and beans. Stir well.
- Add chicken broth, molasses, cocoa powder, cornmeal and spices (cumin, ground pepper, salt and cayenne, if using). Stir well.
- Increase heat to high and bring to a boil, stirring frequently.
- Reduce heat and leave on low while you prepare the steak.
- In large saucepan, heat 1 Tbsp olive oil over medium heat.
- Add (cut up) steak and cook just until browned (on all sides).
- Pour steak and any juices into dutch oven and stir.
- Return pan to burner and add beer to the pan. Increase heat to medium-high and bring to simmer, scraping the bottom and sides of the pan until residual browning has come clean.
- Pour beer and juices/steak bits into dutch oven.
- Stir well, cover dutch oven with lid and transfer to 300F oven.
- Cook for 45 minutes-1 hour, remove lid and allow to cool slightly before serving.
- Top with shredded cheese, sour cream, and chopped green onions, if desired.
Nutrition

John says
Can I make this in a crock pot?
Sam says
Since I haven’t tried it in a crockpot I can’t be sure how to modify the recipe for the crockpot, sorry!
tamecca chapman says
where does the cornmeal come into play?
Sam says
Stir it in with the spices 🙂
Beeta @ Mon Petit Four says
This steak chili looks so hearty and comforting! Definitely the kind of food I’d want to head into hibernation with! 😉
[email protected] says
Wood it be good if I added jalapeño peppers to the chilli
Sam says
The recipe calls for 1-2 jalapenos (depending on their size and your taste for spiciness). I wouldn’t recommend using any more than that unless you are omitting the anaheim pepper or if you really like your chili hot. Hope this helps!
marcie says
I love chili so much, and this sounds even better with beer…and steak!! This is a must-make! 🙂
Sam says
Thanks, Marcie! 🙂
Jess @ Flying on Jess Fuel says
Beer. Steak. Chili. I’m pretty sure you just named my husband’s top 3 favorite things of all time!! HAHA! I think I am definitely going to have to make this for him!!
Sam says
Haha, my husband feels the same way, this was definitely a win with him! 🙂
Marsha @ Marsha's Baking Addiction says
This looks so warm and hearty! Perfect for these chilly nights!
Sam says
Thank you, Marsha!
Amanda says
Wow. This is probably the heartiest chili I’ve ever seen! Yum. Perfect for cold weather.
Sam says
Thank you, Amanda! 🙂