Crock Pot Beer Chili Recipe
A crock pot beer chili is the perfect game day food. Adding the beer brings a crock pot chili to a whole new level of perfect!
Video
Equipment
Ingredients
- 2 Pounds Ground Beef or use venison or turkey
- 1 Each Yellow Onions Large, diced
- 1 Each Green Bell Pepper diced
- 2 Ribs Celery diced
- 5 Cloves Garlic Minced
- 15 Ounces Red Kidney Beans 1 can, drained and rinsed
- 6 Ounces Tomato Paste 1 Can
- 10 Ounces Diced Tomatoes and Chilies 1 can, Rotel
- 29 Ounces Tomato Sauce 1 large can
- 12 Ounces Beer
- 2 Tablespoons Chili Powder
- 2 Tablespoons Ground Cumin
- 2 teaspoons Salt
- 2 Tablespoons Granulated Sugar
- 1 Tablespoon Onion Powder
- 1 teaspoon Garlic Powder
Instructions
- Add the ground beef to a large skillet and brown until no pink remains. Drain the fluid and add to the crock pot.2 Pounds Ground Beef
- Add the remaining ingredients to the crock pot, including the beer.1 Each Yellow Onions, 1 Each Green Bell Pepper, 2 Ribs Celery, 5 Cloves Garlic, 15 Ounces Red Kidney Beans, 6 Ounces Tomato Paste, 10 Ounces Diced Tomatoes and Chilies, 29 Ounces Tomato Sauce, 12 Ounces Beer, 2 Tablespoons Chili Powder, 2 Tablespoons Ground Cumin, 2 teaspoons Salt, 2 Tablespoons Granulated Sugar, 1 Tablespoon Onion Powder, 1 teaspoon Garlic Powder
- Stir well and cover. Cook on low for 8 hours (or high for 4-6 hours).
- Remove the lid toward the end and turn to high for the last 30 minutes to thicken.
Notes
I always use venison - it's what I have an abundance of (we're a family of hunters) and it tastes great in a chili. This recipe works perfectly with ground beef though.
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Nutrition
Serving: 1g | Calories: 403kcal | Carbohydrates: 19g | Protein: 35g | Fat: 21g | Saturated Fat: 8g | Polyunsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 101mg | Sodium: 854mg | Fiber: 4g | Sugar: 7g
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