Steak + Beer Chili

Steak + Beer Chili

I love chili, all kinds of chili.  I think this is the fourth chili recipe I’ve shared so far, and I have only been blogging actively for 4 months.  And I still have more chili recipes scheduled after this one!  In my house, it’s definitely one of the family favorites in the cold months.  The way I keep all my chili recipes kid-friendly is to not add too much heat.  I stay away from cayenne pepper completely, and I only add a little chili powder.  I usually go heavier on cumin because it’s got a really warm and spicy, but not hot, flavor. 

You could do this in the slow cooker, but I think it’s better done on the stove so you can brown the meat and deglaze the pan with the beer.  I’ve done this with Occulto beer before, which is made with agave and has an almost tequila flavor—really good.  This time I used Corona Familiar.  It’s more authentically Mexican than regular Corona, and I just bought one big bottle instead of a 6 pack.  From what I understand, it is sold in the 32 ounce singles because it’s intended to be enjoyed and shared around the table.  Interesting, huh?  It also tastes better than regular Corona, in my opinion.

I don’t have brand loyalty to too many things I cook with.  Other than Daisy Sour Cream (which I use because it’s the only brand I can find without weird ingredients), the only other thing that comes to mind is Nelly and Joe’s Key West Lime Juice.  It’s the only kind of bottled lime juice I ever buy.  It tastes so tart and fresh, you can even use it in a margarita, and I have done that for big party batches.  If you don’t want to squeeze fresh limes or need a lot, Nelly and Joe’s is a really good substitute.

For the steak, I went with a 3 to 3 ½ pound chuck roast, like the same thing I would use for beef stroganoff.  I just cut it into bite-sized pieces before browning.

A usual, this goes perfectly with all your favorite chili toppings:  tortilla chips, cornbread, sour cream, freshly grated cheddar, hot sauce, and avocado.  Go for it!  It’s actually a pretty nutritious soup, except for some of the toppings.

Total Time:  90 minutesgood

Difficulty Level:  Easy

Serves:  8-10


Olive oil

3 to 3 ½ pounds beef chuck roast, cut into bite-sized chunks

1 large onion, medium diced

2 green bell pepper, medium diced

3 cloves of garlic, minced

24 ounces Mexican beer (such as Corona Familiar or Occulto)

2 cans of pinto beans, drained and rinsed

1 can of corn (do not drain)

1 can diced tomatoes

2 Tablespoons chipotle powder

1 Tablespoon cumin

2 Teaspoons paprika

1 Teaspoon cinnamon

3 Tablespoons of Nelly and Joe’s Key West lime juice

Roughly chopped cilantro
Optional Toppings

Greek yogurt

Sour cream


Freshly grated cheddar cheese

Tortilla chips

Corn bread


  1. Begin by heating up several tablespoons of oil in a large Dutch oven over medium heat.  When the oil is hot, brown the steak in batches on all sides without cooking through.  Take the steak out and set aside.
  2. To the olive oil (add more if necessary), add the onion and bell peppers. Saute over medium for about 5-6 minutes, until softened.
  3. Add the garlic, and cook for an additional 1-2 minutes.
  4. Add the beer, and simmer for 8-10 minutes while scraping the bits off the bottom of the pan.
  5. Add the beans, corn, tomatoes, chipotle powder, cumin, paprika, cinnamon, and lime juice.
  6. Bring to a boil, then reduce to a simmer. Cook for at least 45 minutes before serving, but the longer, the better.
  7. Add the fresh cilantro at the end.
  8. Serve hot with your favorite toppings.


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