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You are here: Home / Savory / Beer Steak Chili

Beer Steak Chili

September 30, 2015 Updated May 1, 2020 BySam 15 Comments

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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. 

Beer Steak Chili in crock

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.

Beer Steak Chili in brown crock, Yuengling beer in background

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.

Beer Steak Chili in crock with spoon, Yuengling beer in background

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:

  • Broccoli Cheddar Soup
  • Lasagna Soup
  • Stuffed Shells
  • Baked Ziti

Enjoy!

Steak and beer chili in a bowl, bottle of beer in background

Beer Steak Chili

Slightly adapted from Cook's Illustrated
5 from 1 vote
Print Pin Rate
Course: Dessert
Cuisine: American
Keyword: beer steak chili, chili recipe, easy dinner
Prep Time: 30 minutes
Cook Time: 1 hour
Total Time: 1 hour 30 minutes
Servings: 6 people
Calories: 385kcal
Author: Sam Merritt

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

Calories: 385kcal
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Filed Under: Meals, Savory

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Comments

  1. John says

    October 31, 2017 at 6:56 pm

    Can I make this in a crock pot?

    Reply
    • Sam says

      October 31, 2017 at 8:42 pm

      Since I haven’t tried it in a crockpot I can’t be sure how to modify the recipe for the crockpot, sorry!

      Reply
  2. tamecca chapman says

    September 19, 2016 at 4:05 pm

    where does the cornmeal come into play?

    Reply
    • Sam says

      September 19, 2016 at 4:08 pm

      Stir it in with the spices 🙂

      Reply
  3. Beeta @ Mon Petit Four says

    October 3, 2015 at 1:14 am

    This steak chili looks so hearty and comforting! Definitely the kind of food I’d want to head into hibernation with! 😉

    Reply
  4. [email protected] says

    October 1, 2015 at 8:56 am

    5 stars
    Wood it be good if I added jalapeño peppers to the chilli

    Reply
    • Sam says

      October 1, 2015 at 9:13 am

      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!

      Reply
  5. marcie says

    September 30, 2015 at 9:41 pm

    I love chili so much, and this sounds even better with beer…and steak!! This is a must-make! 🙂

    Reply
    • Sam says

      September 30, 2015 at 10:35 pm

      Thanks, Marcie! 🙂

      Reply
  6. Jess @ Flying on Jess Fuel says

    September 30, 2015 at 4:49 pm

    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!!

    Reply
    • Sam says

      September 30, 2015 at 10:37 pm

      Haha, my husband feels the same way, this was definitely a win with him! 🙂

      Reply
  7. Marsha @ Marsha's Baking Addiction says

    September 30, 2015 at 2:26 pm

    This looks so warm and hearty! Perfect for these chilly nights!

    Reply
    • Sam says

      September 30, 2015 at 10:36 pm

      Thank you, Marsha!

      Reply
  8. Amanda says

    September 30, 2015 at 11:38 am

    Wow. This is probably the heartiest chili I’ve ever seen! Yum. Perfect for cold weather.

    Reply
    • Sam says

      September 30, 2015 at 10:38 pm

      Thank you, Amanda! 🙂

      Reply

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The author (Sam) in blue shirt holding donut Hi, I'm Sam! I'm dedicated to bringing you sweet, simple, and from-scratch dessert recipes. My life may or may not be controlled by my sweet tooth. Send help (or chocolate). Read more about me.

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