Game Day Beer Chili.
Who wants to have a cannonball competition right into this bowl of chili?!
It might be a bit warm but we can sit on an avocado raft and eat tortilla chips until we make our way to the edge. I’m all for this idea. Chili swim.
Especially THIS chili swim. It is so freaking delicious.
This chili comes from Ayesha Curry’s new cookbook, The Seasoned Life, and it is seriously FANTASTIC. Like, unexpectedly fantastic. We loved it so, so much.
It’s no secret that over the last seven years I’ve made (and shared) tons of chili. Really. A TON. And it’s also no secret that every single time I make chili, I never follow a recipe. Never. Not even with my own. (Okay wait I’m lying – always with this smoky chicken chili.) But I really love to make and taste and season as I go with chili. It depends on the day, my mood, what we’re making it for, what I have on hand and what we feel like using.
Yes, making chili in this house may just be a wildly dramatic event.
So it came as a surprise to even me that I followed the recipe. I almost followed it to a T. Just a few easy changes (I used beef instead of lamb and decreased the amount of cinnamon) and guess what? I might be using this chili recipe for the rest of my life.
It was that good. Holy cow.
Here’s what drew me to it:
I was looking through Ayesha’s book trying to decide on a recipe to make and I quickly scanned the chili. I loved that her version used tons of beans (especially pinto! major bean fan here), included sausage in the recipe (yes, I know, I don’t even like sausage!), included an entire bottle of beer (oh yes) and get this – included MAPLE SYRUP!!
Yep. Maple syrup. The moment I saw that, I was like… it’s happening. I have to make this right now. And that’s what I did.
Eddie and I both loved that this chili is hearty and not very saucy or soupy. That makes it an excellent chili topping for things like burgers or hot dogs or nachos (I may have had the latter last night… oops) and makes it super easy to scoop up with a tortilla chip. Priorities, man.
Aside from those obvious wins, it tasted really freaking good. I’ll be honest. I was hesitant to use the maple syrup, even though I was excited and intrigued about the addition. I thought it might be way too sweet or take away from some of the smoky flavor.
It didn’t do that at all. It was the perfect accompaniment to the beef, sausage, beer and crushed tomatoes.
So that there is my chili story for your Monday morning. Ayesha calls this her Game Day Chili and I have to agree that it’s ideal for that given it’s dipping capabilities. It can totally be made in the crockpot too. I might call it life-
changing chili since it’s some of the best I’ve had AND the recipe that made me use a recipe. I don’t even know who I am anymore.
Not complaining one leeeeettle bit.
Game Day Beer Chili
- 2 tablespoons extra virgin olive oil
- 2 teaspoons coarse salt
- 1 teaspoon pepper
- 1 pound ground beef
- 1 pound ground italian sausage, or links, just removed from casing
- 1 red onion, diced
- 1 red bell pepper, diced
- 1 orange bell pepper, diced
- 1 yellow bell pepper, diced
- 1 jalapeno pepper, diced
- 4 garlic cloves, minced
- 1 (6-ounce) can tomato paste
- 1/4 cup chili powder
- 1 tablespoon cumin
- 1 tablespoon dried oregano
- 2 teaspoons smoked paprika
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon dried chili flakes
- 1 (12-ounce) bottle of your favorite beer
- 1 (28-ounce) can crushed tomatoes
- 1 (14 ounce) can fire roasted tomatoes
- 1 (15-ounce) can black beans, drained and rinsed
- 1 (15-ounce) can pinto beans, drained and rinsed
- 1 (15-ounce) can kidney beans, drained and rinsed
- 1/2 cup pure maple syrup
- for topping: freshly grated cheese, sour cream, avocado, tortilla chips, chives, cilantro, red onion
- Heat a large pot over medium heat and add the olive oil. Season the beef and sausage with a sprinkle of salt and pepper. Add the beef and sausage and cook, stirring often, until browned and golden, about 8 to 10 minutes. Remove the meat with a slotted spoon and place it on a plate. Set aside.
- Reduce the heat to medium-low. Add the onions, peppers, and garlic, stirring well to coat. Add a pinch of salt. Cook until softened, about 5 to 6 minutes. Add the tomato paste, chili powder, cumin, oregano, paprika, cinnamon and chili flakes and stir and mash it into the pepper and onions. Cook, stirring often, as the tomato paste begins to get darker in color – about 5 minutes. Add the beef back into the mixture. Pour in the bottle of beer to deglaze the pan, using a wooden spoon to stir any browned bits off the bottom.
- Add the crushed tomatoes, fire roasted tomatoes, beans and maple syrup. Bring the mixture to a boil. Reduce it to a simmer and cook for at least one hour, or until it’s thickened to your liking and the flavor has developed.
Did you make this recipe?
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I appreciate you so much!
p.s. I like a bit of chili with my chips.
150 Comments on “Game Day Beer Chili.”
Chilli is always the best! I usually only make a veggie one (no idea why! http://www.rachelphipps.com/2012/03/student-suppers-super-easy-meat-free.html) but I’ve been meaning to get a good meaty one (and I love both sausage and beef) so I’ll be sure to give this a try xx
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My wife and I don’t get drink but are always blown away but what beer does to food! And we always enjoy making new chili recipes.
I am also obsessed with chilli and find it impossible to follow a recipe for it. Luckily it’s pretty hard to make meat, beans and spices taste bad!
Can’t wait to give this one a try, very intrigued by the idea of adding maple syrup
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YUM! beautiful pics girrrl
I am looking forward to making this! I am curious though, how much cinnamon did the original recipe call for?
Love your blog! I’ve been reading for a couple years!
1 teaspoon! thanks tiffany! :)
YES!! I want to dive into this right now. Don’t care that it’s 8am haha. This looks incredible!
I’m making this. Yep, it’s happening. Major chili freak-out happening over here.
I assume you eventually add the meat back, since the recipe doesn’t indicate that. What would be the best beer for this recipe?
ack! sorry about that, just added it in. :) ayesha recommends stella artois, but i actually used a leinenkugel pumpkin shandy!
thank you! this chili looks amazing
I bought the book too! I preordered it so I was able to get my hands on it the day it came out. I haven’t tried any of the recipes yet, but I seriously can’t wait. Your version of her chili looks soo delish!!
Oooo. I never had chili with Italian sausage in it. Very clever. I am crushin’ on that avocado, too. Gonna do this!
serves, not serbes ;)
Your Twitter exchange with Ayesha last night was both awesome and so confusing with my sports and food Twitter worlds combining. Looks delicious! Now I need the weather to cool off around here, it was 100 degrees around here so not quite chili weather yet.
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I LOVE chili and although I have a favorite chili recipe, this recipe sounds too delicious to ignore. I love the addition of maple syrup. I am making this SOON!
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Oh, I love chili. I was so excited to make this tonight! But the maple syrup? Big. Fat. No. I will easy it, because I hate throwing away food, but the rest of my family refuses to touch it. The sweetness is weird and unappetizing.
bummer erin!! so sorry you weren’t a fan!
YUM! I was wondering could this one be done in the slow cooker?
Wondering the same thing!!
yes totally! brown the beef first – then add everything in and cook for 6 to 8 hours on low!
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I also never ever follow a recipe for chili, but I decided to try this tonight – it’s SO great!! Seriously loving it and this might be my new go-to. Thanks!!
the garlic is missing in the ingredients!
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Is it essential you have fire roasted tomatoes? Trader Joe’s doesn’t seem to carry it!
nope! you can do a regular can of crushed/diced!
Thank you! I actually went to another grocery store and found fire roasted tomatoes. I made the chili a couple of days ago. It is DELICIOUS!
Made this today and I’m obsessed! I have to admit that I got a little gun shy about the maple syrup, so I only added a 1/4c, but it really was a delicious addition. This is now going to be my go-to chili recipe – thanks so much for sharing!
Great recipe! Made this for a crowd and it worked out well. Thank you!
so glad you liked it lauren!
This looks awesome! How would you adapt it to a crockpot recipe??
hi! i would just brown the beef before and then add it all to the crockpot and cook for 6 to 8 hours on low!
Wow thank you for your fast reply!! Thanks for that, I’m looking forward to trying it!! x
Oh my jeeezums…. This recipe looks fantastic. I’m with you on cannon balling right into that amazing bowl of yum. ?
I plan to make this soon… Very soon. But j have a question – if I left out the meat and still used the maple syrup do you think it would still do what needs to be done to the flavor of the dish? Or will the sweet be too overbearing? I could use a fake meat but I’m not a huge fan of fake me so I’d prefer not to.
hi! i think you can still add maple syrup – maybe just start with 2-3 tablespoons to start. it doesn’t do anything to the meat, but leaving the meat out will make less chili, and the maple might be overpowering if you use the full amount. :)
How would you adapt this for the crock pot? Which parts would you do in a skillet and what would you just dump in the slow cooker??
Nvmnd! Just spotted your answer to a similar answer above! Can’t wait to try it out!
This. Was. So. Good. My only additions were a few dashes of cayenne pepper and a small can of diced green chiles. To die for!!
Honestly, I didn’t like it. I love, love, LOVE chili and also never use a recipe. I saw this one, however, and just had to try it. Unfortunately, it’s WAY TOO SWEET. I’d cut back on the cinnamon and maple syrup by at least half.
i did exactly that–half the syrup and half the cinnamon–and it was PERFECT! Give it another try…
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This recipe is AMAZING! Seriously, in love. I’ve been dipping lime tortilla chips in it, and it’s divine!
Did you drain the pan after browning the meat? The recipe didn’t indicate that.
Nope! I did not.
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I made a beer cheese dip and my 5 year old said it tasted weird. Granted, it was so-so in my opinion, too. So how strong does the beer come through, or does it just add depth?
Do you know how much chili this makes?
I’m having some friends over for a casual get together on Sunday. If you had to choose, should I make this chili or your hearty chili?
Thanks in advance.
I knew I had to try this as soon as I saw it! It was so good, I replaced my go-to chili “recipe” and made this for our company chili cook-off. I WON!! Everyone wanted to know the secret ingredients, so i took the time to pimp your blog and Ayesha’s book. :)
SO GOOD! THANK YOU SO MUCH!!
PS: i work for a beef company, so we know our chili. Thanks again!
Thoughts on andouille sausage instead of italian? Its what I have on hand…
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Made this for dinner tonight- and WOW!!! It is delicious!!! It just tastes like fall!! I wasn’t sold on the beer / maple syrup combo – but it’s totally legit! It is the most flavorful chili I have ever had!!! A+ for this one!!!!!! If you’re on the fence about making it – please please try it!!! ?