Slow Cooker Beef & Beer Chili | Hearty, Flavor-Packed Comfort Food

This Slow Cooker Beef & Beer Chili is the ultimate cozy comfort meal. It’s a hearty mix of tender beef, beans, tomatoes, and warm spices simmered low and slow with a splash of beer for deep, rich flavor. Every spoonful is thick, savory, and packed with that classic homemade chili goodness that tastes even better as it cooks.

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Our beef and beer chili couldn’t be easier to make. You just toss everything into the slow cooker and let it work its magic. By the end of the day, you’ll have a comforting, flavor-packed chili that’s perfect with shredded cheese, avocado, or a big piece of cornbread on the side.

Why You’ll Love This Recipe

This Slow Cooker Beef & Beer Chili is everything comfort food should be—rich, filling, and full of bold flavors.

Deep flavor: The beer adds a rich depth that balances perfectly with smoky spices and tender beef.

Effortless cooking: Everything comes together in one pot, making cleanup easy.

Perfect texture: The beef cooks until it’s melt-in-your-mouth tender while the beans stay hearty.

Crowd-pleasing: Ideal for family dinners, game days, or cozy weekends.

Make-ahead friendly: Tastes even better the next day as the flavors blend.

When I make this chili, I usually go for a dark ale since it brings out a rich, deep flavor that pairs perfectly with the beef. But if you prefer something smoother, a lighter beer gives it a mild, crisp finish that’s just as tasty. Either way, the slow simmer pulls everything together beautifully.

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Ingredients

For the Chili:

• 2 pounds ground beef
  
• 1 large onion, chopped
  
• 3 cloves garlic, minced
  
• 1 red bell pepper, chopped
  
• 1 can (15 oz) kidney beans, drained and rinsed
  
• 1 can (15 oz) black beans, drained and rinsed
  
• 1 can (28 oz) diced tomatoes
  
• 1 can (6 oz) tomato paste
  
• 1 cup beef broth
  
• 1 cup beer (dark ale or lager)
  
• 2 tablespoons chili powder
  
• 1 teaspoon cumin
  
• 1 teaspoon smoked paprika
  
• ½ teaspoon cayenne pepper (optional for heat)
  
• Salt and black pepper to taste
  

Optional Toppings:

• Shredded cheddar cheese
  
• Sour cream
  
• Sliced jalapeños
  
• Green onions
  
• Fresh cilantro
  
• Crushed tortilla chips

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Step-by-Step Instructions

1. Brown the Beef

Start by heating a skillet over medium heat. Add the ground beef and cook until browned, breaking it apart as it cooks. Drain any excess fat. This step adds flavor and keeps the chili from becoming greasy later on.

2. Sauté the Aromatics

In the same pan, add the chopped onion, garlic, and bell pepper. Cook for a few minutes until soft and fragrant. This gives the chili a nice base of flavor before it goes into the slow cooker.

3. Load the Slow Cooker

Transfer the cooked beef and veggies into the slow cooker. Add diced tomatoes, tomato paste, both types of beans, beef broth, and beer. Sprinkle in all the spices and stir everything together until well mixed.

4. Cook Low and Slow

Cover the slow cooker with the lid and cook on low for 6 to 8 hours or on high for 3 to 4 hours. As it simmers, the beef becomes tender and the sauce thickens into a rich, flavorful chili.

5. Taste and Adjust

Before serving, give it a taste and adjust the salt or spices if needed. If you like it thicker, uncover and cook on high for another 20 minutes.

Tips & Variations

• Beer choice: A dark ale or stout adds depth, while a lager keeps it lighter and less bitter.
  
• Add veggies: Corn, diced zucchini, or carrots can bulk it up with extra flavor and texture.
  
• Heat level: Adjust the cayenne or add fresh jalapeños for a spicier kick.
  
• Thicker chili: Stir in a bit of masa harina or cornstarch slurry near the end for extra thickness.
  
• Leftovers tip: This chili tastes even better the next day. Store it in the fridge for up to 4 days or freeze for up to 3 months.

I love tossing in a handful of dark chocolate chips or a splash of coffee during the last hour of cooking. It deepens the flavor in the most subtle and delicious way.

Serving Suggestions

This chili is best served hot with all your favorite toppings. Pile on shredded cheddar, a spoonful of sour cream, and a sprinkle of green onions for that perfect finish. Serve it with warm cornbread, garlic bread, or over rice for a filling meal.

When I make it for a crowd, I like to set up a chili bar with different toppings—people love customizing their bowls. It’s fun, cozy, and always a hit at gatherings.

Frequently Asked Questions

Can I use another meat?

Yes! Ground turkey, chicken, or even chuck roast cut into cubes work great.

Does the beer cook out?

It does. The alcohol evaporates during the slow cooking, leaving only the deep flavor behind.

Can I make it without beer?

Absolutely. Just replace it with extra beef broth for the same hearty texture.

What’s the best beer for chili?

A dark ale gives a deep, malty flavor, while a lager keeps it lighter. Choose whichever you prefer to drink.

Can I make this on the stovetop?

Yes, just simmer it in a large pot over low heat for 1 to 2 hours until thick and flavorful.

How do I store leftovers?

Store in an airtight container in the fridge for up to 4 days. Reheat on the stove or microwave until warm.

Final Thoughts

Slow Cooker Beef & Beer Chili brings all the comfort of homemade chili with hardly any effort. The slow simmer lets the flavors deepen, the beef become tender, and the sauce turn beautifully rich. It’s hearty, bold, and full of that satisfying warmth that makes you want a second bowl.

What I love most is how flexible it is, simple enough for weeknights yet impressive for guests. It’s the kind of meal that fills your kitchen with comfort and your table with happy faces.