Beef chili

Servings: 4

My favorite chili recipe. Paprika, cumin, chili powder and savory meats stewed together with a dark lager sounds heavenly on a crisp cold afternoon with football playing in the back ground.

Chili should taste like a blend of chili powder, paprika and cumin. There are no crazy stand out flavors in my dish.

When I created this dish I wanted it to taste like a perfect chili! Don’t forget your sides- cheese, sour cream, crusty bread, green onions and anything else you can think of.


  1. In a large pot add the olive oil and heat it up.
  2. Once it’s hot add the diced onion and cook until soft, glossy and aromatic.
  3. Next add the meat, crumple the meat into the pot to break it up.
  4. Use a wooden spoon and break the meat apart and cook it until it’s par-cooked.
  5. Next add all of the spices, salt and pepper, stir into the meat well.
  6. Add ¾ of the can of plain tomato sauce into the onion and meat mixture and cook it into the meat 3-4 minutes.
  7. Turn the fire to low and add the beer to the mixture and reduce it by half.
  8. Next add the beef base and water.
  9. Mix everything well and simmer for 30 minutes.
  10. After 30 minutes add rinsed kidney beans and the remaining ¼ can of tomato sauce.
  11. Cook for another 10 minutes.
  12. Add salt and pepper as needed.
  13. Serve with toasted sourdough bread and grated cheese.


This recipe has a very thin base but if you would like to thicken the recipe you can either add a tablespoon masa flour or cornstarch. Just add it to the chili, bring it to a boil and then simmer it for 2-3 minutes.