Hearty Beef Chili

Nothing beats a hearty, tummy warming beef chili. Except of course, a hearty beef chili loaded with beans, ground beef, chuck steak, diced chilies, dark beer and toppings galore.

Has it started to cool off where you live yet? While it’s been sunny the last few days here in Seattle, you can definitely feel a little bit of a chill in the air. Especially at night. That is why I had to make this chili a few nights ago. It was the perfect way to warm up, since I refuse to turn on the furnace until Oct 1st  :)

A hearty, tummy warming beef chili perfect for cool autumn nights!

I originally wrote and posted this recipe way back in 2008. Over the years I’ve made changes to my chili recipe but never updated it on the blog. I figured that after 8 years it was about time I did. Especially the pictures. Lord have mercy.

Chili is one of my all-time favorite comfort foods. I love it because it’s hearty, filling and you can do just about anything with it. Not to mention, it smells wonderful simmering on your stove all afternoon. This version is pretty traditional, except for the addition of dark beer. Adding beer, in addition to letting it simmer on the stove for a couple of hours, gave this chili a rich deep flavor.

What are your favorite toppings when it comes to chili? For me I like to load it up. I top it with a dollop of sour cream, plenty of shredded cheddar cheese, jalapeños and chopped onion.  The possibilities are endless though!

A hearty, tummy warming beef chili perfect for cool autumn nights!

Whatever you do, make sure that you serve it with a cornbread on the side. There is nothing better on a cool autumn night than a piping hot bowl of chili with a side of warm sweet cornbread to dip in it. Am I right?!

A hearty, tummy warming beef chili perfect for cool autumn nights!

Hearty Beef Chili Recipe

Serves 8 Prep Time: Cook Time:


  • 1 1/4 pounds beef chuck steak, diced into 1/2 inch pieces
  • 2 tablespoons of flour
  • 1 pound ground beef
  • 2 tablespoons avocado oil
  • 1/2 onion, diced
  • 1 jalapeño, diced (optional)
  • 3 cloves garlic, diced
  • 6 oz dark beer
  • 1 cup beef broth
  • 1 (15oz) can kidney beans, drained
  • 1 (14.5 oz) can diced, fire roasted tomatoes
  • 1 (15oz) can tomato sauce
  • 1 (6 oz) can tomato paste
  • 1 (7 oz) an diced green chiles
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • 1 teaspoon granulated garlic
  • salt and pepper to taste
  • Shredded cheese, diced onions and sour cream for topping



In a medium bowl add steak, flour and season with a little salt, pepper and garlic powder. Stir to coat the meat. Set aside.


In a large pot or dutch oven over medium heat brown the ground beef. Once it has browned strain the meat. Set aside.


Add olive oil to the pot and then brown the diced chuck steak. Remove steak from pot and reserve any juices left over in the pot from the steak.


Add the onions, jalapeño and garlic and sauté for 2 minutes.


Add the beer to deglaze the pot. Be sure to scrape up the bits from the bottom. Bring to a boil.


Add the remaining ingredients (except garnishes) and ground beef and steak to the pot.


Simmer for about 2 hours or until thickened. Season to taste with salt and pepper.


Ladle into bowls and top with shredded cheese, onions, jalapeños and sour cream.



Leave a Comment

  • Reply
    December 30, 2009 at 6:08 pm

    its was so goog\d

    • Reply
      December 30, 2009 at 8:03 pm

      I’m glad you liked it Cheryl!

  • Reply
    December 7, 2008 at 9:53 pm

    Hi Des, great chili recipe! Love the steak and chili meat combo, good luck with the blog :)

  • A little bit about me...

    Hi! I am Des! Welcome to Life’s Ambrosia where Dinner is served and memories are made. Here you will find over 1000 tried and true recipes for every possible occasion. In the last 10 years, this blog has helped millions of families put dinner on the table and create food memories. Let me help you too. Read more »

    Have new recipes emailed to you.