Print

Dutch Oven Beer-Braised Chili

Dutch oven beer braised chili 6
Print Recipe

Super flavorful and comforting beer-braised chili made in the Dutch oven. 

Ingredients

Scale

  • 1 pound ground beef

  • 1 white onion 

  • 1 red bell pepper

  • 1 green bell pepper

  • 1 ½ cups beer

  • 1 cup chopped canned tomatoes

  • 2 cups white beans (cooked)

  • 2 tablespoons olive oil 

  • 3 garlic cloves

  • 1 ½ teaspoons smoked paprika powder

  • 2 tablespoons onion powder

  • 1 teaspoon chili flakes

  • 2 teaspoons salt (or to taste) 

  • 1 teaspoon garlic powder

  • 1 tablespoons oregano

Toppings: 

  • Crispy corn tortillas

  • sour cream 

  • cilantro

Instructions

  1. Chop the veggies: 

  • Peel and chop the onion finely. 

  • Dice the bell peppers finely, if they are big use only half. 

  • Peel and mince the garlic cloves. 

  1. In the dutch oven, brown the meat with some olive oil and spices over medium heat. Once cooked, set aside. 

  2. Add more oil to the dutch oven and add the chopped veggies with a bit of salt. Cook until soft, browned, and fragrant. 

  3. Add back the browned meat to the pan and also the white beans and the chopped tomatoes. Mi well. 

  4. Pour the beer into the dutch oven, mix well and close with the lid. 

  5. Cook on low heat for 1 hour. 

  6. Serve with your toppings of choice. 

Notes

For braising the chili with beer you can do it with the beer of your choice, however, darker beers tend to give a more intense flavor. 

Leftovers can be stored in the fridge for up to 5 days in sealed containers. 

If you want to do it with uncooked beans, remember you need to soak them overnight, and also you are going to need more liquid for them to cook, as well as more time. I highly recommend using cooked beans for convenience and time. 

This chili is super flavorful and satisfying, perfect for a cold day. 

Find it online: https://livelytable.com/dutch-oven-beer-braised-chili/