My Easy Beer Chili recipe is easy because it requires no dicing of vegetables. I enjoy this as a soup or with garlic bread. The left over chili is also good for topping hot dogs with to make chili dogs. This is a recipe full of flavor, but not of heat. Your taste buds will still be intact after having this. I am not a fan of hot spicy chili. I do not need to feel the burn when it comes to chili. I’ll save that for the gym. Enjoy our Robinson family classic Easy Beer Chili!
Serves: about 5 people
Ingredients:
16 oz can of Guinness Draft or other stout or porter beer
3 cups Water
1 lb Ground Beef
1 lb Ground Pork Sausage
1 can Dark Red Kidney Beans
16 oz Fresh Medium Salsa (I use Garden Fresh Jack’s Special Medium)
1 and 1/2 can Tomato Paste (6oz can, so you would need 9 oz)
1 and 1/2 tsp Seasoned Salt
1 tbsp Salt
1/2 tsp Pepper
1/8 tsp Cumin
1/2 tsp Chili Powder
1 tbsp Brown Sugar
8 tbsp Flour
Tools:
Large pot
Wooden spoon
Directions:
- Mix ground beef, ground pork, salt, and pepper together in a large bowl by hand.
- Heat large pot to medium/high heat. Add ground beef and ground pork.
- While cooking meat add salt, seasoned salt, pepper, cumin, chili powder, and brown sugar.
- When meat is fully cooked, add flour and cook for about a minute.
- Add beer a little at a time, then salsa, water, and tomato paste being sure to stir in each ingredient. Don’t add the beans yet.
- Simmer for about 80 minutes, then add dark red kidney beans.
- Simmer for about 10 minutes.
- When the ingredients in the salsa loose their crunch, you should be done and ready to serve.