Chili with Beans and Beer Crock Pot
Warm up your evenings with this hearty and flavorful Chili with Beans and Beer Crock Pot recipe, the ultimate comfort food for slow-cooking enthusiasts. Savor the rich, robust flavors of tender ground beef, two kinds of beans, and aromatic spices, all simmered to perfection with a splash of beer for a unique depth of flavor. Perfectly balanced with notes of chili powder, cumin, and a hint of cayenne pepper for a customizable heat level, this chili is a must-try for any crowd. Easy to prepare with just 15 minutes of prep time and a hands-off cook time in the crock pot, it’s ideal for busy days or casual gatherings. Garnish with shredded cheddar, fresh cilantro, or a dollop of tangy sour cream for a picture-perfect finish. Whether paired with cornbread or enjoyed on its own, this slow-cooker chili is a cozy, satisfying meal that everyone will love.
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Recipe Information
Ingredients
- 2 pounds Ground beef
- 1 large Yellow onion, diced
- 3 cloves Garlic, minced
- 28 ounces Canned crushed tomatoes
- 2 tablespoons Tomato paste
- 15 ounces Canned kidney beans, drained and rinsed
- 15 ounces Canned black beans, drained and rinsed
- 1 cup Beer (lager or ale preferred)
- 1 cup Beef broth
- 2 tablespoons Chili powder
- 1 tablespoon Ground cumin
- 1 teaspoon Paprika
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.25 teaspoon Cayenne pepper (optional, for heat)
- 2 tablespoons Olive oil
- 2 tablespoons Chopped fresh cilantro (optional, for garnish)
- 0.5 cup Shredded cheddar cheese (optional, for garnish)
- 0.5 cup Sour cream (optional, for garnish)
Instructions
In a large skillet, heat olive oil over medium-high heat.
Add the ground beef and cook, breaking it up with a spoon, until browned and fully cooked, about 6-8 minutes. Drain any excess fat and transfer the beef to the crock pot.
In the same skillet, add the diced onion and sauté until softened, about 3-4 minutes. Add the minced garlic and cook for another 1 minute until fragrant. Transfer the mixture to the crock pot.
To the crock pot, add the crushed tomatoes, tomato paste, kidney beans, black beans, beer, and beef broth.
Sprinkle in chili powder, ground cumin, paprika, salt, black pepper, and cayenne pepper (if using). Stir to combine all the ingredients evenly.
Set the crock pot to low and cook for 6 hours, stirring occasionally if possible.
Once the chili is done cooking, taste and adjust the seasoning if necessary. If the chili is too thick, you can add a bit more beef broth or water to reach your desired consistency.
Serve the chili hot, topped with optional garnishes like chopped cilantro, shredded cheddar cheese, and sour cream.
Nutrition Facts
Calories |
713 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.7 g | 55% | |
| Saturated Fat | 16.9 g | 85% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 122 mg | 41% | |
| Sodium | 1065 mg | 46% | |
| Total Carbohydrate | 39.1 g | 14% | |
| Dietary Fiber | 11.1 g | 40% | |
| Total Sugars | 8.2 g | ||
| Protein | 39.1 g | 78% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 207 mg | 16% | |
| Iron | 7.6 mg | 42% | |
| Potassium | 1139 mg | 24% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
