Photo: Rob Howard; Styling: Marcus Hay
Prep Time
25 Mins
Other Time
25 Mins
Makes 8 servings

How to Make It

Heat the oil in a large pot over medium-high heat. Add the onions, bell peppers, and garlic and cook, stirring occasionally, until soft, 6 to 8 minutes.

Add the beef and cook, breaking it up with a spoon, until no longer pink, 5 to 7 minutes. Add the tomato paste, chili powder, and cumin and cook, stirring, for 2 minutes.

Add the beer, beans, the tomatoes and their juices, 2 1/2 teaspoons salt, and 1/2 teaspoon pepper. Simmer over medium heat, stirring occasionally, until thickened, 20 to 25 minutes. Serve with the corn bread and toppings as desired.

Ratings & Reviews

susannedenk's Review

February 10, 2014
Great recipe, easy to create variations depending on what you have in the pantry.

JeanetteRyan's Review

November 22, 2008
This is a great basic recipe and perfect for my family who all want something different on there chili

KateNJ's Review

November 05, 2008
This recipe was simple. three basic steps, not a lot of chopping, and is great after only 25 minutes of simmering. I added some hot peppers and a little bit more chili powder and doubled the garlic. It's even better the second day!