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+ servings
four bean chili in a white bowl topped with cheese jalapenos and sour cream
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5 from 15 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
Keyword: Beef Chili, Beer Chili, Four Bean Chili
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

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