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Homemade Beef Chili with Beer

Homemade Beef Chili with Veggies, Beans, and Beer

Is there anything more comforting than a warm bowl full of delicious Homemade Beef Chili jam-packed with veggies, beans, and beer? This recipe has it all!

Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings 6


  • 1/4 Cup Vegetable Oil
  • 1 Large Onion
  • 2 Large Bell Peppers
  • 1 Zucchini
  • 2-3 Large Carrots
  • 1 Cup Mushrooms (6-10 whole)
  • 4 - 6 Cloves Garlic, Minced
  • 1/3 Cup Spice Blend + 2TBSP (recipe below)
  • 1/2 TSP Salt
  • 1 LB Ground Beef
  • 3 TBSP Tomato Paste
  • 1 Can (28oz) Crushed Tomatoes
  • 1 Can (28oz) Diced Tomatoes
  • 2 1/2 TBSP Yellow Mustard
  • 3 Cans (15oz) Beans - Black Beans, Kidney Beans, etc Rinsed and Drained use one of each or three cans of the same - Totally up to you!
  • 1 Cup Chicken or Beef Stock we like Better Boullion
  • 1 Cup Beer we prefer to use a stout, porter, or a pale ale
  • 1 1/2 Cup Corn
  • Juice of Half a Lemon

Spice Blend

  • 1/4 Cup Brown Sugar
  • 1 TBSP Granulated Sugar
  • 3 1/2 TBSP Corn Starch
  • 3 1/2 TBSP Chili Powder We like to mix half chipotle chili powder and half regular for extra spice
  • 1 1/2 TBSP Ground Cumin
  • 1 TBSP Smoked Paprika
  • 1/2 TBSP Dried Thyme
  • 1/2 TBSP Dried Oregano
  • 1 TSP Cinnamon

Garnish (Optional)

  • Cilantro
  • Jalapeno Rings
  • Shredded Cheese
  • Sour Cream


Spice Blend

  1. Mix together all ingredients listed above. Can be stored in an airtight container at room temperature for up to 3 months. 

Homemade Beef Chili

  1. Dice your Onions, Bell Peppers, Zucchini, Carrots, and Mushrooms. Mince your Garlic 

  2. In a large fry pan brown your ground beef with 2 TBSP of the Spice Blend and drain. 

  3. While your beef is browning, in a large heavy-bottomed pot, heat your oil over medium heat until it begins to ripple. Add in your Onions and cook until they start to brown or become translucent (depending on the onion you chose) - approximately 6 or 7 minutes. 

  4. Add in your Peppers, Zucchini, Carrots, and Mushrooms. Cook for another 5 minutes 

  5. Add in your garlic, 1/3 cup of the Spice Blend, and salt. Stir and continue to cook for a minute or two. 

  6. Now add in your Crushed and Diced Tomatoes, Tomato Paste, Mustard, Stock, and Beer. Stir until everything is well mixed. Don't forget to scrape the bottom of the pot! Let cook for about 5 minutes

  7. By now your Beef should be browned. Add in your beef, beans, and corn then stir to mix well. Turn heat to low-medium, cover, and let simmer for 30-40 minutes. Simmer longer if you want a thicker Chili 

  8. Once simmered to your liking add in your lemon juice. Taste your Chili and add in any additional spices like Cayenne Pepper if you want more heat or salt if the Chili needs it. 

  9. Remove from heat and Serve. Garnish each serving with Jalapeno RIngs, Sour Cream, Shredded Cheese, and Cilantro

Recipe Notes

If you want to add a little extra flavor to your Chili, bake your beans and corn on a parchment lined baking sheet at 450 degrees for about 10-15 minutes before adding to your Chili!