Texas Beer Chili
A hearty Texas Beer Chili packed with bold spices, ground meat, and rich flavors, perfect for gatherings and satisfying spice lovers with a smoky, savory profile.
Ingredients
- 4 lb. coarsely ground meat ⓘ
- 2 large onions, chopped ⓘ
- 8 to 10 garlic cloves, chopped ⓘ
- 7 heaping Tbsp. chili powder ⓘ
- 4 Tbsp. ground cumin ⓘ
- 1 Tbsp. ground oregano ⓘ
- 2 Tbsp. paprika ⓘ
- 1 Tbsp. sugar
- 1 to 2 Tbsp. flaked or ground chili peppers (cayenne) ⓘ
- 1 (8 oz.) can tomato sauce ⓘ
- 1 can tomatoes or Ro-Tel ⓘ
- 2 (10.5 oz.) cans beef bouillon ⓘ
- 2 cans beer ⓘ
- 1 Tbsp. masa harina ⓘ
Instructions
- Brown the ground meat in a large skillet until the fat is cooked off.
- Transfer the browned meat to an 8-quart stockpot or crock-pot.
- Saute chopped onions and garlic in the remaining pan drippings until tender.
- Add the cooked meat to the skillet and mix well.
- Add chili powder, ground cumin, ground oregano, paprika, sugar, and ground chili peppers to taste.
- Add tomato sauce, canned tomatoes or Ro-Tel, beef bouillon, and beer to the mixture.
- Mix everything well and simmer for 2 hours.
- Mix masa harina with enough hot water to make a light paste and add to the chili 30 minutes before serving to thicken.
Tips & Substitutions
For a richer flavor, consider using a mix of beef and pork in your chili. If you're short on time, opt for pre-chopped onions and garlic. Adjust the heat by varying the amount of cayenne pepper or substituting with milder peppers if preferred. For a twist, add a splash of your favorite hot sauce or even a bit of chocolate for depth, similar to the approach in American recipes.
Serving Suggestions
Serve Texas Beer Chili in bowls, garnished with shredded cheese, sour cream, or chopped green onions for added flavor. It's excellent with crusty bread or over rice. For a full meal, pair it with a side of cornbread or a fresh salad. This dish also complements well with beers like a light lager or a robust stout.
Storage & Reheating
Allow leftover chili to cool completely before transferring it to an airtight container. It can be refrigerated for up to 4 days or frozen for up to 3 months. To reheat, simply warm it on the stovetop over medium heat, stirring occasionally, or microwave in short intervals until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Texas Beer Chili contains roughly 1364 calories, with 57g protein, 173g carbohydrates, and 70g fat. It is an excellent source of iron (222% of the Daily Value), calcium (154% of the Daily Value), and dietary fiber (152% of the Daily Value). Note that it is relatively high in sodium, at 1702mg per serving (74% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use slow cooker for this recipe?
Absolutely! After browning the meat and sautéing the onions and garlic, transfer everything to a slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours, adding the masa harina mixture during the last 30 minutes to thicken.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).