Pale Ale Beer Chili
Pale Ale Beer Chili is a hearty and easy to make game day chili made with beer, ground beef, and ground pork. It is perfect for football season.
Pale Ale Beer Chili
Summer is coming to an end and football season has begun! When I think of football, beer and chili are the first things that come to mind. I combined the two in this recipe and and whipped up the best chili made with beer that you’ll ever try! I made this chili beanless because I was trying to keep it low carb but if you want to add beans I would recommend a can of red kidney beans. The great thing about chili is that you can pretty much add whatever meat or veggies you want and it will still turn out delicious. Last year we made Chipotle Chili a few times during the football season and it was big hit. We take football season and tailgating very seriously in my house we even made field goal posts and pom-poms to decorate the table at our football parties.
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Chili is a great recipe for a party because it is so easy. Once you brown the meat and drain it (get as much grease off the meat as possible to keep your chili from being greasy!), it is all a matter of dumping all of the ingredients into a pot and letting it simmer. I let mine simmer for a few hours, stirring every now and then, because I had the time and I was in the kitchen doing other things. The longer it simmers the better it will taste. You can even freeze any leftovers for busy weeknight meals. Don’t forget to make cornbread to go with your Pale Ale Beer Chili.
PALE ALE BEER CHILI
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Pale Ale Chili
Ingredients
- 2 pounds Ground beef
- 1 pound Ground sausage, remove from casing
- 2 Bell peppers, seeded and diced
- 2 Garlic cloves, finely minced
- 1 Yellow onion, diced
- 1 Jalapeno, seeded and diced
- 1 Poblano pepper, seeded and diced
- 3 tablespoons Chili powder
- 1 tablespoon Cumin powder
- 1 tablespoon Onion powder
- 2 teaspoons Paprika powder
- 12 ounces Pale ale Beer
- 14.5 ounces Diced tomatoes
- 15 ounces Tomato sauce
- 1 tablespoons Olive oil
- Salt & Pepper: to taste
- Garnish with Cheddar cheese, sour cream & green onions
Instructions
- Brown the beef and sausage over medium heat in a large pot.
- Drain and set aside.
- Add olive oil, onions, garlic, bell peppers, jalapeno, poblano pepper to the large pot and cook for 5 mins.
- Add drained meat, pale ale, tomatoes, tomato sauce, cumin, chili powder, onion powder, paprika to the pot and cover.
- Bring to a boil, then reduce heat and simmer for an hour minimum; covered.
- Stirring occasionally.
- Top with cheddar cheese, sour cream and green onions or your favorite chili garnish.
- Enjoy with a piece of cornbread!
- Freeze leftovers.
I’m looking forward to making some chili. Our FSU football season begins in just a couple of weeks. My recipe that I have used for a hundred years is good but your recipe sounds amazing. Have never added in any beer in my chili, sounds very interesting. I think your recipe will be first on my list to try.
Carolyn
Yay! Let us know how it turns out.
Chili is my favorite food…alongside pizza. I am going to make this!
I just made this last night and it was amazing! I exchanged the IPA for an Oktoberfest I already had in my fridge, and my grocer didn’t have a poblano pepper, so I skipped it, but it was wonderful none-the-less. The only thing I would have liked out of this recipe was to know the ounces on the cans of diced tomatoes and tomato sauce. I just used the biggest cans I could find for both (22 or 24 ounces at my grocer I believe). Thanks for posting this recipe. It will be my go-to for chili from now on!
I’m so glad you liked it! I think one of my favorite things about chili is that you can add things in and leave things out and it is still so good. Thanks for mentioning that there isn’t a size listed for the tomatoes and sauce. I’ll make sure to put that in.
What size can of diced tomatoes and tomato sauce do you use?
It is a 14.5 oz can of diced tomatoes and a 15 oz can of tomato sauce. This is a pretty thick chili so feel free to add another can of diced tomatoes if you like it a little saucier!
I just bought a meat packet, and deer chilli meat was included. So I came looking for a good chilli recipe. I will print, and use. It’s not cold here yet (Houston, TX) hopefully it will be soon, and I can’t wait, this will be my first winter recipe…gotta give the ole cowboy stew (my husband’s name for it) a break! :-))
I hope you like it as much as I did!
Just made this the other night with ground turkey and chicken sausage. It was amazing! So easy to prepare and great for a weeknight when I don’t have time to prep the crockpot in the AM before work.
I’m so glad you liked it!
If I use a can of kidney beans should I decrease the amount of meat?
Yes, that would be recommended.
Could this be made in the crockpot?
Yes! I just had a friend try this recipe in the crock pot and it was delicious!
I added a can of chili and a can of pinto beans as well as some fire roasted corn.. also used spicy sausage. Turned out amazing.
Thanks.
It’s on the stove right now! Doing a trial run for chili cook off at work next week. I added brown sugar and unsweetened cocoa powder (Which is what I normally add to my chili) Can’t wait!
Good luck!!
Made as is except I had to switch out the Poblano pepper. Every store was out of Poblano peppers! So I used an Aneheim pepper instead, and it is very tasty. Not as spicy as I thought it would be. Just a little bit of a kick. I served this as part of a chili bar for a party. I had 1 chili with beans which is my favorite 5 Bean Chili, and then 1 chili no beans, which was this one. People liked both of them very much. This chili recipe has a lot of yummy flavor.
I’m so glad you liked it and I might have to try switching out the peppers for a slightly different flavor!
Game day chili at it’s best!
how do you thickin it up a little
You can use flour, just don’t add it directly to the pot (if you do, the flour will clump). Use a bowl. In the bowl, add 1-2 tablespoons of flour and a cup of hot liquid from the chili. Mix/whisk both until combined.
I’ve tried a lot of chili recipes, but I think that this one has everything. Sausage, beer, multiple types of peppers, etc. Because we like a little bit of beans in our chili, I reduced the ground beef to one pound and added a can of Brooks spicy chili beans (but you could do mild). I’m excited to try different beers in this recipe for different flavors. Five stars for sure.
This is a favorite for get togethers such as bbq, football party, game day, 4th of July, Memorial day, river & desert trips and so on.
Everyone loves it! I’ve become “The Guy” for the chili.
I’ve tweaked the recipe a bit by using ground beef, spicy sausage & flat steak. I add black beans and kidney beans with some added serano chili for spicier kick.
Bottom line. This chili is FANTASTIC!!
What a great compliment! I’m so glad you like it and I’m definitely going to try mixing up the meats next time!
My husband made this chili for dinner tonight and it was absolutely fantastic! He substituted the 2 lbs of ground beef with 2lbs of venison. I am not a fan of venison (nor spicy food) normally but I could only taste the wonderful flavors of this chili and thoroughly enjoyed the recipe!
I do have one question though – recipe indicates it makes 8 “servings” – how much is considered 1 serving? 1/2 cup? 1 cup? 2 cups? Can you please let me know? Thanks very much.
That’s great Marci! As the primary main dish, one to one and half cups, or 8 to 12 ounces (oz).
Have made this chili several times almost to the letter. Personally, I like a little more garlic and I add another can of tomato sauce because I let it simmer at least 3 hours to allow the flavors meld. Prep time worth the experience. BTW, Poblano pepper makes this special. Never would have thought to use one in chili!