Slow Cooker Beer Chili

Bobby Jones Calamity Jane beer chili in a bowl with black eyed peas white corn pinto beans hamburger topped with shredded cheese

Slow cooker beer chili is a hearty, hands off recipe made with ground beef, beans, tomatoes, and Calamity Jane beer for rich, balanced flavor. This easy chili simmers low and slow, making it perfect for game day, gatherings, or a relaxed dinner at home.

Course Dinner, party food

Keyword beer, chili, ground beef, slow cooker

Prep Time 15

Cook Time 6

Total Time 6 15

Servings servings

Calories 339

Author Gina Dickson

Equipment

Slow Cooker Digital Programmable with Temp Probe

Ingredients

1 lb. ground beef 85% lean 15% fat
1 cup onion white or yellow, diced small
2 teaspoons garlic minced
2 tablespoons chili powder
2 teaspoons brown sugar
2 teaspoons cumin
1 teaspoon salt more or less to taste
1 teaspoon black pepper
1 teaspoon oregano dried
¼ teaspoon cayenne pepper more or less, to taste
6 oz tomato paste
15 oz crushed tomatoes can with their juices
14.5 oz diced tomatoes canned
15.5 oz pinto beans can, drained and rinsed
15.5 oz black-eyed peas can, drained and rinsed
15 oz white corn can can, drained
14 oz beer Calamaity Jane or your favorite brand

Instructions

Brown the Beef

Brown the ground beef in a skillet over medium heat until all the pink is gone.
1 lb. ground beef
Carefully tip the pan and spoon off any excess fat.

Cook the Onion and Garlic

Stir the diced onion and minced garlic into the cooked ground beef.
1 cup onion, 2 teaspoons garlic
Cook until the onion becomes translucent.
Spoon the meat mixture into the crock pot.

Season the Chili

Add the chili powder, brown sugar, cumin, salt, black pepper, dried oregano, and cayenne pepper.
2 tablespoons chili powder, 2 teaspoons brown sugar, 2 teaspoons cumin, 1 teaspoon salt, 1 teaspoon black pepper, 1 teaspoon oregano, ¼ teaspoon cayenne pepper
Stir well so the seasonings are evenly combined with the beef mixture.

Add the Tomatoes

Pour in the tomato paste, crushed tomatoes with their juices, and diced tomatoes.
6 oz tomato paste, 15 oz crushed tomatoes, 14.5 oz diced tomatoes
Stir everything together in the crock pot.

Add the Beans and Corn

Add the drained and rinsed pinto beans, black-eyed peas, and drained white corn.
15.5 oz pinto beans, 15.5 oz black-eyed peas, 15 oz white corn can
Stir to combine all the ingredients.

Finish and Cook

Pour in the beer and give the chili a good stir so everything is well combined.
14 oz beer
Place the lid on the crock pot.
Cook on low for 6 to 8 hours or on high for 4 to 5 hours.

Notes

Beer

I like to use Calamity Jane PGA beer, which is a smooth-bodied, easy-drinking, crisp, light beer that works especially well in this chili.
You can also use any beer you enjoy cooking with.

Storage

Store cooled chili in an airtight container in the refrigerator for up to 4 days.
Freeze in portioned containers for up to 4 to 6 months.

Reheating

Reheat on the stovetop over medium heat.
Add broth, or a little more beer, if needed to loosen the texture.

Make-Ahead

Cook the meat and vegetables ahead of time.
Place everything else in the crockpot liner and refrigerate overnight.
Cook fresh the next day for the best results.

Nutrition