This recipe makes a big ol' pot of chili, so it's perfect to serve to a gathering of hungry football fans for that big game day party. Make it in advance, because it freezes beautifully too. Win, win.
**Note - This is an updated recipe post. The original photos are from 2013 but the recipe has remained the same.
Table of Contents Found Here
- The ingredient list:
- What type of Italian Sausage to use?
- Can the meat be left out of this chili?
- Can non-alcoholic beer be used?
- What if I don't like beer?
- What if I don't have smoked cumin or coriander?
- The easy instructions:
- Why this recipe works:
- How to garnish this chili:
- Additional recipes using beer:
- Printable Recipe Card
- Please comment if you've made this recipe.
The ingredient list:
- Italian Sausage
- Beer
- Red Onion
- Red Bell Pepper
- Chili Powder
- Smoked Ground Cumin
- Smoked Paprika
- Ground Coriander
- Garlic
- Red Pepper Flakes
- Kidney Beans (dark, light, or a combination)
- Pinto Beans
- Tomato Paste
- Can Crushed Tomatoes
- Can Diced Tomatoes
- Can Fire Roasted Jalapenos
- Scallions (garnish, optional)
- Sour Cream or Greek Yogurt (garnish, optional)
What type of Italian Sausage to use?
Feel free to use whatever heat level of Italian sausage you enjoy. From mild to hot, the choice is completely yours!
The day I originally made this Smoky Beer Chili (back in 2013) I tried to cut back a little bit on the calories by using a combination Italian sausage blend of chicken and pork.
Everyone in my family really enjoyed this meal and nobody even suspected that the sausage wasn't what they were generally used to.
However, please feel free to use any Italian sausage you love. I promise I'll never tell, and if truth be told, I've not seen the chicken/pork Italian sausage blend back in the marketplace since I'd found it in 2013.
I served my Smoky Beer Chili with a nice loaf of Whole Wheat Tzatziki Bread. It was a simple and delicious meal that satisfied the entire family!
Can the meat be left out of this chili?
Sure thing.
OR you can substitute your favorite brand of plant-based meats if you'd like. The choice is yours.
Can non-alcoholic beer be used?
You bet. Use whatever brand or type of beer you happen to drink or enjoy.
What if I don't like beer?
I promise that this chili doesn't taste like beer. The beer gives the chili a depth of yeasty flavor that is a wonderful compliment to the smoky spices used to flavor this chili.
What if I don't have smoked cumin or coriander?
Don't fret. Using ground cumin and coriander (not the smoked variety) is fine. However, I urge you to keep the smoked paprika in this recipe to add the smoky flavor that makes this chili such a hit!
That said, if you're not using a smoked cumin or coriander but you want to ensure a nice smoky-flavored chili, a dash or two of liquid smoke would be a very nice addition.
The easy instructions:
- In a large soup/stew pot over medium/high heat, cook (and crumble) the Italian sausage to a deep golden brown.
- Add the onions, chili powder, cumin, paprika, coriander, garlic, and red pepper flakes and cook together, stirring occasionally until the onions soften slightly (approximately 5 minutes).
- Reduce the heat to low and add the drained kidney and pinto beans. Stir.
- Add the tomato paste and stir to combine. Cook for 1-2 minutes.
- Reduce the heat to low and add the drained kidney and pinto beans. Stir.
- Add the tomato paste and stir to combine. Cook for 1-2 minutes.
- Add the crushed tomatoes, diced tomatoes, and beer. Stir well.
- Bring the pot of chili to a low simmer, stirring occasionally for at least half an hour (but longer is better).
- Right before serving, stir in the small can of fire-roasted jalapenos and remove from heat.
- Serve with suggested garnishes, if desired, or freeze until you're ready to thaw, reheat, garnish and serve.
Why this recipe works:
This smoky beer chili is hearty and satisfying and will warm your heart (and stomach) on a cold winter's day.
How to garnish this chili:
I like to garnish with a dollop of sour cream, a touch of shredded cheddar, and some additional chopped red onion for an added punch of flavor.
Additional recipes using beer:
When you make today's recipe (and I hope that you will), I'd appreciate it if you'd take the time to come back and give it a star rating along with a comment on why you rated as you did.
Search engines such as Google appreciate comments and ratings and, in turn, will show my recipes to more people. Please look for the pink star rating box within the printable recipe card. Thank you!!
Printable Recipe Card
Smoky Beer Chili
Ingredients
- 1 pound Italian sausage browned and crumbled
- 1 medium red onion medium diced
- 1 medium red bell pepper seeded and medium diced
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 tablespoon smoked paprika
- 1 tablespoon ground coriander
- 3 cloves garlic minced
- pinch red pepper flakes
- 2 cans (15, ounces) kidney beans light, dark, or both, drained
- 1 can (15 ounces) pinto beans drained
- 1 can (6 ounces) tomato paste
- 1 can (28 ounces) crushed tomatoes
- 1 can (14 ounces) fire roasted diced tomatoes
- 1 (12 ounces) beer
- 1 can (4 ounces) fire roasted chiles
- cheddar cheese shredded, optional
- scallions chopped, optional
- sour cream or Greek yogurt garnish, optional
Instructions
- In a large soup/stew pot over medium/high heat, cook (and crumble) the Italian sausage to a deep golden brown.
- Add the onions, chili powder, cumin, paprika, coriander, garlic, and red pepper flakes and cook together, stirring occasionally until the onions soften slightly (approximately 5 minutes).
- Reduce the heat to low and add the drained kidney and pinto beans. Stir.
- Add the tomato paste and stir to combine. Cook for 1-2 minutes.
- Add the crushed tomatoes, diced tomatoes, and the beer and stir well.
- Bring the pot of chili to a low simmer, stirring occasionally for at least a half an hour (but longer is better).
- before serving, stir in the small can or fire roasted jalapenos and remove from heat.
- Serve in bowls with garnishes, if desired.
Nutrition
Should you have any questions or comments regarding anything you've seen on my site, please don't hesitate to reach out to contact me. It is always my distinct pleasure to get back with you just as soon as I possibly can!
Thank you so much for visiting me today in my Kudos Kitchen. I hope you found something you'll love and that you will come back and visit me often. Please know that there is always room for you around my kitchen table!
Until we eat again, I hope you have a delicious day!
I sincerely hope you've enjoyed today's recipe for Smoky Beer Chili as much as I've enjoyed bringing it to you!
Should you have any questions or comments regarding anything you've seen on my site, please don't hesitate to reach out to contact me. It is always my distinct pleasure to get back with you just as soon as I possibly can!
Thank you so much for visiting me today in my Kudos Kitchen. I hope you found something you'll love and that you will come back and visit me often. Please know that there is always room for you around my kitchen table!
Until we eat again, I hope you have a delicious day!
sarah says
We are going to be snacking on this all weekend! Thanks!
Renée says
Have fun snacking!
Linda says
I love making chili but have never made it with Italian sausage before. Don't know why since I love both. This recipe sounds super easy and love the addition of the roasted jalapenos. This will be perfect to stave off the cold this winter.
Renée says
Once you try Italian sausage in chili, you'll never go back. Thanks for visiting, Linda! Enjoy the recipe.
Paula says
That's one lovely looking chili and I'm really curious to see your Whole Wheat Tzatziki Bread recipe.