Tasty Crockpot Chili with Beer

There’s something about coming home to a pot of chili that’s been cooking all day.

This crockpot chili gets its deep flavor from a full bottle of beer and a good mix of spices. Ground beef simmers with tomatoes, beans, and peppers while you go about your day.

The beer adds a rich, malty taste that you just can’t get from other liquids. A bit of sugar balances out the acidity from all those tomatoes.

It’s the kind of meal that feeds a crowd without much effort, perfect for game day or a cold evening when you want something warm and filling.

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What Kind of Beer Should I Use?

For crockpot chili, you’ll want to reach for a beer that adds flavor without overpowering the dish. A good lager or amber ale works really well because they have a mild, slightly sweet taste that complements the spices without being too bitter. If you prefer something with a bit more character, a brown ale or even a stout can add a nice depth to your chili. Stay away from super hoppy IPAs though, as they can make your chili taste bitter after slow cooking for hours. And honestly, you don’t need to use an expensive craft beer here – a standard domestic beer will do the job just fine since the flavors will mellow out as everything simmers together.

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Options for Substitutions

This chili recipe is super forgiving and easy to adjust based on what you have in your pantry:

• Ground beef: The recipe already mentions venison or turkey as alternatives, 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 drinker? Replace it with beef broth or chicken stock. You can also use coffee for a deeper, richer flavor – just use 1 cup of strong brewed coffee instead of the full 12 ounces of beer.
• Red kidney beans: Feel free to swap these with black beans, pinto beans, or a mix of different beans. You can also leave them out completely if you prefer a bean-free chili.
• 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 toss in some fresh jalapeños to taste.
• Green bell pepper: Red or orange bell peppers work just as well, or try poblano peppers for a bit more flavor and mild heat.
• Celery: Not a fan of celery? You can skip it entirely or replace it with diced carrots for a slightly sweeter note.

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 your skillet.

Dumping in all the chili powder and cumin at once without toasting them first means you’re missing out on deeper flavor, so try cooking the spices with your garlic for about 30 seconds before adding everything to the crockpot.

When it comes to the beer, avoid using anything too hoppy or bitter since those flavors concentrate during the long cooking time – stick with a lighter lager or amber ale for the best results.

Finally, resist the urge to keep lifting the lid to check on your chili, as each peek releases heat and adds 15-20 minutes to your cooking time, potentially leaving you with undercooked beans and vegetables.

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What to Serve With Chili?

Chili is one of those dishes that’s perfect for a toppings bar, so set out bowls of shredded cheddar cheese, sour cream, diced onions, sliced jalapeños, and fresh cilantro so everyone can customize their bowl. I love serving chili with warm cornbread or corn muffins on the side – the slight sweetness pairs really well with the spicy, savory flavors. Tortilla chips or Fritos are also great for scooping up the chili, and you can even pour the chili over the chips to make a quick Frito pie. If you want to make it more filling, serve it over rice, baked potatoes, or even hot dogs for chili dogs that everyone will love.

Storage Instructions

Store: This chili actually tastes even better the next day after all the flavors have had time to hang out together. Keep it in an airtight container in the fridge for up to 5 days. It’s perfect for meal prep or having easy lunches ready to go throughout the week.

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

Reheat: Warm up your chili 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: 2600-2800
• Protein: 170-190 g
• Fat: 110-130 g
• Carbohydrates: 190-210 g

Ingredients

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

Step 1: Prepare Your Mise en Place

• 1 large yellow onion
• 1 green bell pepper
• 2 celery ribs
• 5 garlic cloves
• 2 tbsp chili powder
• 2 tbsp ground cumin
• 1 tbsp onion powder
• 1 tsp garlic powder
• 2 tsp salt

Dice the large yellow onion into 1/2-inch pieces, dice the green bell pepper into 1/2-inch pieces, and dice the celery ribs into 1/4-inch pieces.

Mince the 5 garlic cloves finely.

Measure out the chili powder, ground cumin, onion powder, garlic powder, and salt into a small bowl so everything is ready to go.

This prep work ensures smooth cooking once you start browning the meat.

Step 2: Brown the Ground Beef and Build the Flavor Base

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

Heat a large skillet over medium-high heat and brown the 2 lb ground beef, breaking it apart as it cooks until no pink remains, about 8-10 minutes.

Drain the fat from the cooked beef and transfer it to your crockpot.

In the same skillet (don’t wash it—those browned bits add flavor), add the diced onion, green bell pepper, and celery.

Sauté for 3-4 minutes until the vegetables soften slightly and release their aromatics.

Add the minced garlic and cook for another minute until fragrant.

I like to build this vegetable base in the skillet first because the residual heat from browning the meat adds extra depth to the vegetables.

Step 3: Combine All Ingredients in the Crockpot

• cooked beef from Step 2
• sautéed vegetables from Step 2
• 6 oz tomato paste
• 10 oz diced tomatoes with chilies
• 29 oz tomato sauce
• 15 oz red kidney beans
• 12 oz beer
• spice mixture from Step 1
• 2 tbsp sugar

Transfer the sautéed vegetables from the skillet to the crockpot with the cooked beef.

Add the tomato paste, diced tomatoes with chilies, tomato sauce, drained and rinsed kidney beans, and the beer.

Sprinkle in the spice mixture from Step 1 (chili powder, ground cumin, onion powder, garlic powder, and salt), then add the sugar.

Stir everything thoroughly to combine, making sure the tomato paste is fully incorporated and no spices clump at the bottom.

For a more authentic flavor, I use freshly ground chili powder instead of pre-ground—it makes a noticeable difference in the final taste.

Step 4: Slow Cook the Chili

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

The long, gentle cooking allows the flavors to meld and develop while the beans become completely tender.

The beer will reduce slightly and integrate with the other flavors, creating a complex, rich sauce.

Resist the urge to lift the lid frequently—each time you do, you release heat and extend the cooking time.

Step 5: Thicken and Finish the Chili

After the cooking time is complete, uncover the crockpot and turn the heat to high.

Let it cook uncovered for 30 minutes.

This final step allows excess liquid to evaporate and the chili to reach your desired thickness while the flavors concentrate.

Stir occasionally during this time to ensure even thickening.

The chili is ready when it reaches a consistency you like—some prefer it thinner and brothier, while others like it thick enough to hold its shape on a spoon.

Tasty Crockpot Chili with Beer

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

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Prep Time 2 hours hrs 5 minutes mins

Cook Time 4 hours hrs 5 minutes mins

Total Time 6 hours hrs 12 minutes mins

Servings 8 servings

Calories 2700 kcal

Ingredients

  

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

Instructions

 

• Dice the large yellow onion into 1/2-inch pieces, dice the green bell pepper into 1/2-inch pieces, and dice the celery ribs into 1/4-inch pieces. Mince the 5 garlic cloves finely. Measure out the chili powder, ground cumin, onion powder, garlic powder, and salt into a small bowl so everything is ready to go. This prep work ensures smooth cooking once you start browning the meat.
• Heat a large skillet over medium-high heat and brown the 2 lb ground beef, breaking it apart as it cooks until no pink remains, about 8-10 minutes. Drain the fat from the cooked beef and transfer it to your crockpot. In the same skillet (don't wash it—those browned bits add flavor), add the diced onion, green bell pepper, and celery. Sauté for 3-4 minutes until the vegetables soften slightly and release their aromatics. Add the minced garlic and cook for another minute until fragrant. I like to build this vegetable base in the skillet first because the residual heat from browning the meat adds extra depth to the vegetables.
• Transfer the sautéed vegetables from the skillet to the crockpot with the cooked beef. Add the tomato paste, diced tomatoes with chilies, tomato sauce, drained and rinsed kidney beans, and the beer. Sprinkle in the spice mixture from Step 1 (chili powder, ground cumin, onion powder, garlic powder, and salt), then add the sugar. Stir everything thoroughly to combine, making sure the tomato paste is fully incorporated and no spices clump at the bottom. For a more authentic flavor, I use freshly ground chili powder instead of pre-ground—it makes a noticeable difference in the final taste.
• Cover the crockpot and cook on low for 8 hours (or on high for 4-6 hours if you're short on time). The long, gentle cooking allows the flavors to meld and develop while the beans become completely tender. The beer will reduce slightly and integrate with the other flavors, creating a complex, rich sauce. Resist the urge to lift the lid frequently—each time you do, you release heat and extend the cooking time.
• After the cooking time is complete, uncover the crockpot and turn the heat to high. Let it cook uncovered for 30 minutes. This final step allows excess liquid to evaporate and the chili to reach your desired thickness while the flavors concentrate. Stir occasionally during this time to ensure even thickening. The chili is ready when it reaches a consistency you like—some prefer it thinner and brothier, while others like it thick enough to hold its shape on a spoon.