Dark Beer Chili

After all that fancy Christmas food I was craving something super basic and reasonably healthy. I had a bottle of Maumee Bay Total Eclipse left from a dinner party in November that I was saving for something like this. The following recipe was adapted from the original both on quantities and ingredients reflecting what I had on hand at the time.

Served with cornbread fresh out of the oven made it a perfect pre New Years Eve dinner… and portioned out into lunches for the next two weeks.


  • 1 1/2 tbsp. ground cumin
  • 1 tbsp. ground coriander
  • 1 tbsp. tumeric
  • 1 tbsp. aleppo pepper powder
  • 7 tbsp. chili powder
  • 2 pounds ground chuck
  • 2 tbsp. olive oil
  • 2 large yellow onions, coarsely chopped
  • 2 red bell peppers, seeded, cut into 1/2-inch pieces
  • 1 pounds yellow bell peppers, seeded, cut into 1/2-inch pieces
  • 1 28-ounce cans crushed tomatoes with added puree
  • 1 15-ounce cans kidney beans, drained
  • 1 15-ounce cans great northern beans, drained
  • 1 12-ounce bottle dark beer (such as stout)
  • Sour cream
  • Chopped green onions
  • Coarsely grated extra-sharp cheddar cheese


  • Sauté beef in heavy large pot over medium-high heat until no longer pink, breaking up with spoon, about 8 minutes.
  • Drain meat and pot then return pot with meat to stove top.
  • Heat oil in large skillet over medium-high heat.
  • Add onions and sauté until soft then add bell peppers and continue until they become slightly soft but still firm (roughly 15 minutes for this step).
  • Add mixture to pot with meat.
  • Mix in spices.
  • Add crushed tomatoes, beans, and beer.
  • Bring chili to low boil, stirring occasionally.
  • Reduce heat and simmer 20 minutes, stirring often.
  • Season with salt and pepper.
  • Ladle chili into bowls. Serve with sour cream, green onions, and cheese.


Leave a Reply

Your email address will not be published. Required fields are marked *


This site uses Akismet to reduce spam. Learn how your comment data is processed.