Spiced Crockpot Chili with Beer

There’s nothing quite like a pot of chili simmering away on a cold day. The smell fills the house, and by dinnertime, everyone’s ready to dig in. But I’m not standing over the stove stirring for hours. I’ve got better things to do, like helping with homework or actually sitting down for a minute.

That’s where my crockpot comes in. This chili practically makes itself while I go about my day. Just brown the beef, toss everything in, and let it do its thing. The beer adds something special without making it taste boozy. It just deepens the flavor and makes the whole pot taste like you fussed over it for hours.

Want a hearty meal that doesn’t chain you to the kitchen? This is it. Plus, leftovers taste even better the next day, which means less cooking tomorrow too.

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What Kind of Beer Should I Use?

When it comes to picking a beer for your crockpot chili, you don’t need anything fancy or expensive. A standard lager or pale ale works great and won’t overpower the other flavors in your chili. Darker beers like stouts or porters can add a richer, slightly bitter taste, so save those for when you’re feeling adventurous. Whatever you do, avoid anything too hoppy or with strong fruity notes, as those flavors can taste a bit odd in chili. And here’s a pro tip: if you’re cracking open a beer for this recipe, you might as well pour yourself one too since you’ll have plenty left over from that 12-ounce can.

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Options for Substitutions

This chili recipe is super forgiving and works well with plenty of swaps:

• Ground beef: The recipe already mentions venison or turkey as options, but you can also use ground chicken, pork, or even a plant-based ground meat substitute. If using leaner meats like turkey or chicken, you might want to add a tablespoon of oil to the pot first.
• Beer: Not a beer fan or cooking for kids? Replace it with beef broth or chicken stock. You can also use non-alcoholic beer if you want that malty flavor without the alcohol.
• Red kidney beans: Feel free to mix it up with black beans, pinto beans, or a combination of different beans. You can also leave them out entirely if you prefer a bean-free chili.
• Green bell pepper: Red, yellow, or orange bell peppers work just as well. For a spicier kick, try using poblano or Anaheim peppers instead.
• Diced tomatoes and chilies: If you can’t find Rotel, use a regular can of diced tomatoes and add a 4-ounce can of diced green chilies, or just use plain diced tomatoes for a milder version.
• Celery: Not everyone keeps celery on hand, so you can skip it or replace it with diced carrots for a slightly sweeter flavor.

Watch Out for These Mistakes While Cooking

The biggest mistake people make with crockpot chili is not browning the ground beef properly before adding it to the slow cooker – you want a nice sear on the meat to develop flavor, so take the time to break it up well and let it get some color in the pan.

Dumping in all the chili powder and cumin at once can lead to uneven seasoning, so it’s better to add half at the beginning and taste before adding more near the end of cooking.

When it comes to the beer, avoid using anything too hoppy or bitter since those flavors intensify during the long cooking time – a lighter lager or amber ale works best and won’t overpower your chili.

Finally, resist the urge to keep lifting the lid to check on things, as each peek releases heat and adds about 15-20 minutes to your cooking time.

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What to Serve With Chili?

A big bowl of chili practically begs for some cornbread on the side – the slightly sweet flavor pairs perfectly with the spicy, hearty chili. I love setting up a toppings bar with shredded cheddar cheese, sour cream, diced onions, sliced jalapeños, and fresh cilantro so everyone can customize their bowl. Tortilla chips or Fritos are great for scooping, and they add a nice crunch to each bite. If you want to make it more filling, serve the chili over rice, baked potatoes, or even hot dogs for chili dogs that’ll disappear fast.

Storage Instructions

Store: This chili actually tastes even better the next day after all those flavors have had time to hang out together. Keep it in an airtight container in the fridge for up to 5 days, and it makes the perfect easy lunch or dinner throughout the week.

Freeze: Chili is one of those dishes that freezes like a dream. Let it cool completely, then portion it out into freezer bags or containers and freeze for up to 3 months. I like to freeze individual servings so I can grab just what I need for a quick meal.

Reheat: Warm it up on the stovetop over medium-low heat, stirring occasionally until heated through. You can also microwave individual portions for 2-3 minutes, stirring halfway through. If it seems a bit thick after storing, just add a splash of water or broth to loosen it up.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2800-3200
• Protein: 180-210 g
• Fat: 110-130 g
• Carbohydrates: 235-275 g

Ingredients

• 5 garlic cloves (freshly minced)
• 15 oz red kidney beans (drained and rinsed)
• 1 green bell pepper (diced into 1/2-inch pieces)
• 1 tbsp onion powder
• 1 tsp garlic powder
• 1 large yellow onion (diced into 1/2-inch pieces)
• 2 celery ribs (chopped into 1/4-inch pieces)
• 2 tbsp ground cumin
• 29 oz tomato sauce
• 12 oz beer (I prefer a lager or pilsner)
• 2 tbsp chili powder (freshly ground preferred for more flavor)
• 2 tsp salt
• 6 oz tomato paste (I use Hunts tomato paste)
• 2 lb ground beef (80/20 blend works best)
• 2 tbsp sugar
• 10 oz diced tomatoes with chilies

Step 1: Prepare the Mise en Place

• 1 large yellow onion
• 1 green bell pepper
• 2 celery ribs
• 5 garlic cloves

Dice the yellow onion and green bell pepper into 1/2-inch pieces, chop the celery into 1/4-inch pieces, and mince the garlic cloves.

Having everything prepped and ready before you start cooking makes the next steps seamless and ensures the flavors develop properly without any scrambling.

Step 2: Brown the Ground Beef

• 2 lb ground beef

Heat a large skillet over medium-high heat and add the ground beef, breaking it up with a spoon as it cooks.

Cook until no pink remains, about 8-10 minutes, then drain off excess fat in a colander.

I prefer to use an 80/20 blend because it has enough fat to develop flavor without leaving you with a pool of grease to drain.

Step 3: Build the Chili Base in the Crockpot

• cooked ground beef from Step 2
• diced onion, bell pepper, celery, and minced garlic from Step 1
• 29 oz tomato sauce
• 6 oz tomato paste
• 10 oz diced tomatoes with chilies
• 12 oz beer
• 2 tbsp chili powder
• 2 tbsp ground cumin
• 1 tbsp onion powder
• 1 tsp garlic powder
• 2 tsp salt
• 2 tbsp sugar

Transfer the cooked beef from Step 2 to your crockpot.

Add the diced onion, bell pepper, celery, and minced garlic from Step 1 directly into the pot.

Pour in the tomato sauce, tomato paste, and diced tomatoes with chilies.

Add the beer, then stir in the dry spices: chili powder, ground cumin, onion powder, garlic powder, salt, and sugar.

The combination of fresh aromatics and ground spices creates a deeply layered flavor foundation.

Step 4: Add the Beans and Begin Low-and-Slow Cooking

• 15 oz red kidney beans

Drain and rinse the red kidney beans to remove excess sodium, then add them to the crockpot and stir everything together thoroughly.

Cover the pot and cook on low for 8 hours (or on high for 4-6 hours if you’re short on time).

The long cooking time allows all the flavors to meld and develop while the beans soften and absorb the spiced broth.

Step 5: Finish with a Final High-Heat Reduction

Remove the lid from the crockpot and turn the heat to high for the final 30 minutes.

This allows excess liquid to evaporate, concentrating the flavors and thickening the chili to your desired consistency.

Stir occasionally and taste for seasoning, adjusting salt or spices as needed before serving.

Spiced Crockpot Chili with Beer

Delicious Spiced Crockpot Chili with Beer recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 2 hours hrs 5 minutes mins

Cook Time 4 hours hrs 15 minutes mins

Total Time 6 hours hrs 22 minutes mins

Servings 8 servings

Calories 3000 kcal

Ingredients

  

• 5 garlic cloves (freshly minced)
• 15 oz red kidney beans (drained and rinsed)
• 1 green bell pepper (diced into 1/2-inch pieces)
• 1 tbsp onion powder
• 1 tsp garlic powder
• 1 large yellow onion (diced into 1/2-inch pieces)
• 2 celery ribs (chopped into 1/4-inch pieces)
• 2 tbsp ground cumin
• 29 oz tomato sauce
• 12 oz beer (I prefer a lager or pilsner)
• 2 tbsp chili powder (freshly ground preferred for more flavor)
• 2 tsp salt
• 6 oz tomato paste (I use Hunts tomato paste)
• 2 lb ground beef (80/20 blend works best)
• 2 tbsp sugar
• 10 oz diced tomatoes with chilies

Instructions

 

• Dice the yellow onion and green bell pepper into 1/2-inch pieces, chop the celery into 1/4-inch pieces, and mince the garlic cloves. Having everything prepped and ready before you start cooking makes the next steps seamless and ensures the flavors develop properly without any scrambling.
• Heat a large skillet over medium-high heat and add the ground beef, breaking it up with a spoon as it cooks. Cook until no pink remains, about 8-10 minutes, then drain off excess fat in a colander. I prefer to use an 80/20 blend because it has enough fat to develop flavor without leaving you with a pool of grease to drain.
• Transfer the cooked beef from Step 2 to your crockpot. Add the diced onion, bell pepper, celery, and minced garlic from Step 1 directly into the pot. Pour in the tomato sauce, tomato paste, and diced tomatoes with chilies. Add the beer, then stir in the dry spices: chili powder, ground cumin, onion powder, garlic powder, salt, and sugar. The combination of fresh aromatics and ground spices creates a deeply layered flavor foundation.
• Drain and rinse the red kidney beans to remove excess sodium, then add them to the crockpot and stir everything together thoroughly. Cover the pot and cook on low for 8 hours (or on high for 4-6 hours if you're short on time). The long cooking time allows all the flavors to meld and develop while the beans soften and absorb the spiced broth.
• Remove the lid from the crockpot and turn the heat to high for the final 30 minutes. This allows excess liquid to evaporate, concentrating the flavors and thickening the chili to your desired consistency. Stir occasionally and taste for seasoning, adjusting salt or spices as needed before serving.