Beer Chili Deluxe

Beer Chili Deluxe
Photo: Blaine Moats
Prep Time:
30 mins
Slow Cook Time:
10 hrs
Heat Time:
1 hrs
Total Time:
30 mins


  • 2 pound boneless beef round steak or boneless pork shoulder roast

  • 2 ½ cup chopped red and/or green sweet peppers (2 large)

  • 2 cup chopped onions (2 large)

  • 2 15 ounce can chili beans in chili gravy, undrained

  • 2 14.5 ounce can Mexican-style stewed tomatoes, undrained and cut up

  • 1 15 ounce can red kidney beans or pinto beans, rinsed and drained

  • 1 cup beer or beef broth

  • 1 tablespoon chopped canned chipotle chile peppers in adobo sauce

  • 2 teaspoon garlic salt

  • 2 teaspoon ground cumin

  • 1 teaspoon dried oregano, crushed

  • Avocado-Tomato Salsa, Cilantro Sour Cream, or Hotter-than-Hades Cheese 'n' Nuts (optional)

  • Lime slices (optional)

Cilantro Sour Cream

  • 8 ounce carton sour cream

  • ¼ cup snipped fresh cilantro

  • 1 tablespoon lime juice

Avocado-Tomato Salsa

  • 1 firm, ripe avocado

  • 1 cup yellow and/or red cherry tomatoes

  • 1 tablespoon lemon juice or lime juice

  • 1 fresh jalapeño chile pepper

Hotter-than-Hades Cheese 'n' Nuts

  • 1 cup shredded Monterey Jack cheese or Mexican cheese blend (4 ounces)

  • ½ cup finely chopped toasted walnuts

  • ½ cup sliced pickled jalapeño chile peppers, chopped


The day before:

  1. Trim fat from meat. Cut meat into 1/2-inch pieces. In a 5 1/2- or 6-quart slow cooker with a car adapter combine meat, sweet peppers, and onions. Stir in chili beans in gravy, tomatoes, kidney beans, beer, chipotle peppers, garlic salt, cumin, and oregano.

  2. Cover and cook on low-heat setting for 10 to 12 hours or on high-heat setting for 5 to 6 hours; cool slightly. Spoon off fat. Transfer chili to a storage container; cover and chill overnight.

Tailgate day:

  1. Return chili to slow cooker. Cover and reheat on high-heat setting for 1 to 2 hours or until heated through, stirring occasionally.

  2. Tightly cover slow cooker and tote in an insulated carrier. If desired, tote Avocado-Tomato Salsa, Cilantro Sour Cream, or Hotter-than-Hades Cheese 'n' Nuts, and lime slices in an insulated cooler with ice packs.

  3. At the tailgating site, plug slow cooker into car adapter and keep chili warm on warm-heat setting. Serve with avocado salsa, cilantro cream, or cheese 'n' nuts, and lime slices.

Cilantro Sour Cream

  1. In a small bowl combine sour cream, snipped fresh cilantro, and lime juice.

Avocado-Tomato Salsa

  1. In a medium bowl combine avocado, seeded, peeled, and chopped; quartered cherry tomatoes; lemon juice or lime juice; and fresh jalapeño chile pepper, seeded and chopped.*

Hotter-than-Hades Cheese 'n' Nuts

  1. In a small bowl combine shredded Monterey Jack cheese or Mexican cheese blend, finely chopped toasted walnuts, and sliced pickled jalapeño chile peppers, chopped.


Because chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the peppers, wash your hands and nails well with soap and warm water.

Must-have equipment:

5 1/2- or 6-quart slow cooker with a car adapterInsulated carrierInsulated cooler with ice packs (optional)

Nutrition Facts (per serving)

294 Calories
5g Fat
32g Carbs
29g Protein
Nutrition Facts
Servings Per Recipe 10
Calories 294
% Daily Value *
Total Fat 5g 6%
Saturated Fat 1g 5%
Cholesterol 52mg 17%
Sodium 823mg 36%
Total Carbohydrate 32g 12%
Protein 29g

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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