Five Pepper Beer Chili
Hearty, easy-to-make chili with a kick! Made with a full can of beer and homemade chili seasoning, loaded with five types of peppers from sweet to spicy, and packed with four types of beans and ground beef.
Servings: 6 servings
Calories: 331kcal
Ingredients
- 2 tablespoons olive oil
- 2 anaheim peppers
- 2 poblano peppers
- 2 bell peppers
- 1 jalapeño pepper optional
- 1 habanero pepper optional
- 1 yellow onion
- 1 lb. ground beef
- ¼ cup tomato paste
- 1 12 oz. can beer
- 1 ½ cups beef stock
- 1 can tomato sauce 15 oz.
- 1 can diced tomatoes 15 oz.
- 1 beef bouillon cube
- 1 can chili beans in sauce 15 oz.
- 1 can red kidney beans 15 oz.
- 1 can pinto beans 15 oz.
- 1 can black beans 15 oz.
Chili Seasoning:
- 1 ½ tablespoons chili powder
- 1 teaspoon cumin
- ¼ teaspoon cayenne pepper
- ½ teaspoon garlic powder
- ½ teaspoon paprika
- 1 teaspoon salt
- 1 teaspoon black pepper
- ½ tablespoon flour
Instructions
- Remove seeds and membranes from the peppers. Dice peppers and onion.
- Heat olive oil in a large pot over medium-high heat. Add diced peppers and onion, and cook for 10 minutes, stirring occasionally, until softened.
- Add ground beef to pot and cook for 7-10 minutes until no longer pink.
- Mix in the tomato paste and season with the homemade chili seasoning blend. Let cook for a minute, then mix in the beer, beef stock, tomato sauce, diced tomatoes, and beef bouillon cube. Simmer covered on medium-low for about 30 minutes, stirring occasionally.
- Drain liquid from all beans except the chili beans. Add beans to the pot, stir, and continue to simmer for another 15-20 minutes.
- Serve with your favorite chili toppings, like sour cream, shredded cheese, and crackers!
Notes
With jalapeño and habanero peppers, this chili can become pretty spicy. If you don't like your chili too spicy, leave out the jalapeño and habanero peppers. If you find the chili isn't spicy enough, add additional peppers with or without seeds depending on how spicy you want it. It's all about taste testing. I've noticed that the longer the chili simmers, the less spicy it is.
Keep in mind that jalapeño and habanero peppers can vary in heat depending on how fresh they are.
Nutrition
Serving: 1serving | Calories: 331kcal | Carbohydrates: 17g | Protein: 17g | Fat: 21g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 54mg | Sodium: 1007mg | Potassium: 825mg | Fiber: 5g | Sugar: 8g | Vitamin A: 2393IU | Vitamin C: 100mg | Calcium: 70mg | Iron: 4mg
