Four Bean Beef and Beer Chili Recipe

Wintertime is my favorite time for chili and my Four Bean Beef and Beer Chili is comfort food at its best, especially for the men in your house. 

There are a lot of different ways to make chili and if we’re talking about Texas chili, you won’t a bean in the mix. Beans were always served separately. But most chili’s have evolved to include beans in the mix and I like a variety of beans in my chili!

What do I need to make four bean beef and beer chili?

Let’s start by gathering the ingredients to make this hearty beef and beer chili. In chef speak, we call that the mise en place or everything in its place. 

Do I have to use all the ingredients in the recipe to make Chili?

Remember that recipes are guidelines in most cases and if there is an ingredient you don’t like, leave it out or exchange it for an ingredient you’d rather use.

• If you don’t like beer, use your favorite cola, rootbeer, ginger beer or Dr. Pepper.
• If you don’t eat beef switch out the beef for ground turkey or ground chicken. 
• If you’re not a fan of one of the types of beans, leave them out and use the kind of beans you like.
• Not a fan of beans at all? Use potatoes, carrots, hominy, corn and root vegetables in place of the beans.
• If you don’t like hot and spicy foods, cut back on the amount of chili powder you use and leave out the cayenne!
• If you like your chili like molten lave, kick it up with any brand of hot sauce or spice that you like!

This is going to be your dinner so make it the way you’re going to enjoy eating it.

The first step after gathering the ingredients is sauteing the onions and garlic in olive oil allowing them to cook for 2-3 minutes. Then add the ground beef and cook till almost done. If the beef clumps up a stiff wire whisk will break up the meat easily.

After the beef has cooked add the seasonings to the pan and mix well. Continue to cook the seasoned beef for 2-3 minutes.

The final step is adding the beer to meat, followed by the beans and tomatoes. Place the pan back on medium-high heat and allow to come back to a boil. Then reduce the heat and let the beef and beer chili simmer for 1-2 hours.

As the chili cools it will thicken up a bit. I like to let my chili sit for a day or two before using it allowing the flavors to build.

Can I freeze chili?

Yes, you can. In fact, I’m the only chili eater in the house and I always make a large batch so I can freeze some for another time. 

If you enjoyed this recipe you might like these:

• Three Bean Bourbon Chicken Chili
• Spicy Loaded Tater Tot Nachos
• Spaghetti Sauce Three Bean Chili
• Chicken Meatballs

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5 from 18 votes

Four Bean Beef and Beer Chili

Nothing says delicious like a big bowl of flavorful chili, and my Four Bean Beef and Beer Chili will not only warm your body but soothe the soul!  Wouldn't this make a great lunch or dinner?

Prep Time10 mins

Cook Time2 hrs

Total Time2 hrs 10 mins

Course: Soup

Cuisine: American

Servings: 8

Calories: 655kcal

Author: Chef Dennis Littley

Ingredients

• 2 tablespoons olive oil
• 1 large sweet onion chopped
• 2 cloves garlic minced
• 3-4 tablespoons brown sugar
• 12 ounces dark beer or your favorite beer, root beer or Dr. Pepper
• 2 pounds ground chuck or ground sirloin if you prefer a leaner beef
• 15 ounces kidney beans drained and rinsed
• 15 ounces chili pinto beans drained and rinsed (regular pinto beans can be used instead)
• 15 ounces black beans drained and rinsed
• 15 ounces cannellini beans drained and rinsed
• 24 ounces heavy crushed tomato
• 8 ounces chicken stock
• 2 tablespoons corn masa or fine cornmeal
• 3 tablespoons chili powder
• 1 tablespoon ground cumin
• 2 teaspoons dried oregano
• 2 teaspoon sea salt or to taste
• cayenne can be added for extra heat use with caution

US Customary – Metric

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Instructions

• in a large skillet or pot add the chopped onions, garlic and olive oil. Saute for a few minutes until the onions are lightly cooked.
• Add ground meat and begin the browning process. You may need to add additional olive oil.
• Brown all the meat continuously stirring to break up the meat. ( you may find a heavy wire whisk helpful in breaking up the chunks)
• When the meat is browned begin adding in your seasonings including brown sugar( remember you can always add more after its cooked for awhile).
• Add crushed tomatoes, beans and beer combining all of the ingredients.
• Reduce the heat to a simmer and allow to simmer for 1 – 2 hours, stirring so the chili won't stick to the bottom of the pan.
• If the chili begins to get too thick you can add chicken stock or water to get it to the consistency you like.
• Taste and re-season to your taste.

Notes

**Be careful in adding Cayenne if you decide to kick it up a notch as a little goes a long way.

Nutrition

Calories: 655kcal | Carbohydrates: 62g | Protein: 38g | Fat: 29g | Saturated Fat: 10g | Cholesterol: 81mg | Sodium: 1369mg | Potassium: 1379mg | Fiber: 17g | Sugar: 14g | Vitamin A: 1097IU | Vitamin C: 12mg | Calcium: 170mg | Iron: 10mg

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