Photo: Lee Harrelson; Styling: Jan Gautro, Laura Zapalowski
Prep Time
25 Mins
Cook Time
3 Hours
13 cups

This game-day chili is a sure-fire crowd pleaser, perfect for serving for football games during chilly weather.

How to Make It

Step 1

Cook first 3 ingredients in a Dutch oven over medium heat, stirring until meat crumbles and is no longer pink. Drain well.

Step 2

Combine meat mixture, beans, and next 11 ingredients in Dutch oven; bring to a boil. Reduce heat, and simmer 3 hours or until thickened. Garnish, if desired.

Step 3

Note: For testing purposes only, we used Sierra Nevada Pale Ale.

Ratings & Reviews

Best Chili to date!

October 05, 2015
I made this chili yesterday and had it for dinner...eating it right now for lunch. Delicious! I subbed out Hot Chili Beans for the Pinto Beans, and added 1 TBSP of Chipotle Chile Powder, 2 TBSP of Dark Brown Sugar, and stuck with Sierra Nevada Pale Ale, and used Tabasco for the hot sauce...Pour this chili over a bowl of noodles, top with dollop of sour cream and sprinkle of cheddar...can't get enough! Fiance loved it also - it's a great recipe! Going into my recipe box. Enjoy!

contentedgirl's Review

February 25, 2014
This is my new go to chili recipe. Only changes I made were I use 1 can of pinto beans & 1 can of chili beans and instead of all tomato sauce, I use 1 14.5 oz. can tomato sauce & 1 14.5 oz. can diced tomatoes since I like chunks of tomato in my chili. Other than that I make it as directed. The dark beer (I use Newcastle) gives it a great flavor along with all the good spices. Delicious!

LoriAnnSt's Review

January 11, 2014
My go to sports day recipe! My husband and friends love it. I sometimes add a small can of diced jalapenos, and serve it with shredded cheese, sour cream, purple onions and corn bread. It's simply our favorite chili!

beaniefella's Review

December 07, 2013
This is a super flavorful and wicked thick chili! My usual recipe from BHG is slightly bland and on the soupy side, so this was a marked improvement. I used just one pound of ground beef, since we're not all about chili being a bowl of meat (too many chili recipes are stuffed with meat and more meat). I also turned down the heat to just 1/2 tsp. of ground red pepper, but I think the full tsp. could safely be used for those who can only take so much eyes and nose dripping. I added a chopped green pepper because it was languishing in my fridge and would probably find a way to grow a slimy spot and rot soon. I used a bottle of Guinness, along with all the other ingredients exactly. The recipe says to cook for 3 hours. I think you'd wind up with a paste if you simmered that long. One hour was a'plenty and made an excellent thick chili consistency. And did I mention the flavor? It'll knock your socks off (if you're wearing socks)!

Bluedogs's Review

November 24, 2013
Great chili. I substituted ground turkey for ground beef as I don't eat red meat - not quite the same, but good. I also added a can of Rotel tomatoes with chiles (mild) instead of the tomato sauce. The seasoning (with half the red pepper) was perfect.

Cubeez2's Review

November 20, 2013

LizSch's Review

November 07, 2013
I used a strong scotch ale and cut the recipe in half for a camping trip. I wanted to eat a bowl before I even finished cooking it.

Chiefky's Review

September 25, 2013

Shashi828's Review

September 02, 2013
Excellent recipe. I added a little brown sugar to give some sweetness to it and all seemed to enjoy it. It's a keeper!

chmcnamara's Review

August 31, 2013
I made this in my slow cooker last night and WOW was it great! I used Newcastle for the beer and substituted a can of black beans for one pound of the ground beef to pump up the fiber and bring down the fat content. I also used Spanish smoked paprika instead of the regular. Deeelish. I'm about to go heat up some leftovers.