Beer-Braised Beef and Pinto Bean Chili
Slow-simmered chili balancing smoky cumin and paprika with bright jalapeño heat, enriched by beer reduction and tender chuck roast. Pinto beans add earthiness while radish, avocado, cilantro and lime provide fresh contrast. Perfect for casual weeknight dinners or feeding a crowd; the long braise develops deep flavor. This version skips heavy spicing in favor of clean ingredients and fresh toppings that let quality beef shine through.
Ingredients
- cooking spray
- 1 pound boneless chuck roast, trimmed and cut into 1-inch pieces
- ¾ teaspoon salt, divided
- 2 tablespoon canola oil
- 4 cup onion, chopped, about 2 medium
- ¼ cup jalapeño peppers, minced, about 2 largeserrano pepper0.75:1spice
significantly hotter kick
- 10 clove garlic, minced
- 1 12-ounce bottle beer
- 1 tablespoon paprika
- 1 tablespoon ground cumin
- 2 tablespoon tomato paste
- 3 cup fat-free less-sodium beef broth
- 1 28-ounce can whole peeled tomatoes, drained and chopped
- 2 15-ounce can pinto beans, rinsed and drained
- ½ cup radish, thinly sliced
- 1 avocado, peeled, seeded and chopped
- 6 tablespoon cilantro leaves, small
- 6 tablespoon sour cream
- 6 lime wedges
Instructions
- 1
Heat Dutch oven over high heat, coat with cooking spray.
- 2
Season beef with salt, add to pot and sauté until browned on all sides, about 5 minutes. Remove and set aside.
- 3
Add oil to pot, add onion and jalapeño, sauté until lightly browned, about 8 minutes.
- 4
Add garlic, sauté 1 minute until fragrant.
- 5
Pour in beer, scrape pan to loosen browned bits, bring to boil. Simmer until liquid almost evaporates, about 10 minutes.
- 6
Stir in paprika, cumin and tomato paste, cook 1 minute.
- 7
Add broth, tomatoes, beans and beef, bring to boil.
- 8
Reduce heat and simmer until thick and beef is very tender, about 1 1/2 hours, stirring occasionally.
- 9
Stir in remaining salt.
- 10
Serve bowls topped with radish, avocado, cilantro, sour cream and lime wedges on side.
Tips
Sear beef hard over high heat to develop fond (browned bits), which adds depth when deglazing with beer.
Let liquid reduce completely after adding beer so alcohol burns off and flavors concentrate before simmering.
Good to Know
Refrigerate in airtight container up to 4 days. Reheat gently on stovetop over medium heat, stirring occasionally, until heated through.
Make chili 2 days ahead; flavor deepens. Prepare radish, avocado and cilantro garnishes day-of to prevent browning.
Ladle into bowls, let diners customize toppings. Serve with cornbread, tortilla chips or over rice. Cold beer pairs well.
Common Mistakes
Don't skip searing beef; it creates fond essential for depth.
Don't let beer simmer too long; aim for almost-dry state to concentrate flavor without burning.
Don't skip salt adjustment at end; it balances the long cook.
Substitutions
Dairy-Free Swaps
General Alternatives
significantly hotter kick
FAQ
Can I make this in a slow cooker?
Yes. Sear beef and sauté aromatics on stovetop as directed. Transfer to slow cooker with all remaining ingredients. Cook on low 6-8 hours or high 3-4 hours. Skip beer reduction step; add beer directly with broth.
What if I don't have beer?
Replace with equal beef broth or water. You'll lose subtle malty notes, but chili remains delicious. For depth, add 1 tablespoon balsamic vinegar or Worcestershire sauce.
Can I freeze this chili?
Yes, up to 3 months. Cool completely, freeze in airtight containers. Thaw overnight in fridge, reheat on stovetop. Top with fresh garnishes after reheating; avoid freezing avocado or sour cream.