Five Pepper Beer Chili Recipe

This chili recipe is my absolute go-to because it’s a flavor bomb that turns a simple evening at home into a foodie adventure—seriously, the mix of bell peppers, jalapeño, poblano, and a cheeky splash of beer creates layers of richness that’s just perfection. Plus, it fuels my soul with hearty goodness and brings people together over delicious bowls that are as spicy and vibrant as my Instagram stories!

This Five Pepper Beer Chili is not your average chili, and that’s why I love making it. With each spoonful, you’re hit with flavor that is just an explosion in your mouth.

It’s got red, green, and yellow bell peppers; the heat of jalapeño and poblano peppers; and savory ground beef and pork. Not to be outdone, the beans in this chili are the perfect complement to the peppers and meat.

And a combination of cumin, smoked paprika, and your favorite beer takes this dish to a whole other level.

Ingredients

Olive Oil: Salubrious lipid; bolsters cardiovascular wellness; heightens taste.

Onion: Sweetness; vitamin richness; flavor complexity.

Red, yellow, and orange peppers are loaded with vitamin C; their colors ‘pop’ in salsas and salads; and they have a slight sweetness that makes them great for dipping into hummus.

Jalapeño Pepper: Delivers spiciness; teeming with capsaicin; energizes metabolism.

Beef that is ground: Source of protein; authentic flavor; iron and zinc that you can really taste.

Pork that is ground: Texture that is tender; depth of flavor that is flavored; B vitamins that are contained.

Chili powder contributes warmth, is very high in antioxidants, and is a wonderful spice enhancer.

Beer possesses a profound flavor; it can be bitter or sweet, and its aroma can be complex.

Tomato Purée: High in lycopene; sauce base; slightly sweet flavor.

Kidney beans contain a lot of fiber.

They are also a good protein source.

And they are good for your heart.

Black Beans: Rich in protein and high in fiber; promotes digestive health.

Ingredient Quantities

• 2 tablespoons olive oil
• 1 large onion, chopped
• 1 red bell pepper, chopped
• 1 green bell pepper, chopped
• 1 yellow bell pepper, chopped
• 1 jalapeño pepper, seeded and minced
• 1 poblano pepper, chopped
• 3 cloves garlic, minced
• 1 pound ground beef
• 1 pound ground pork
• 2 tablespoons chili powder
• 1 tablespoon ground cumin
• 1 teaspoon smoked paprika
• 1 teaspoon dried oregano
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 12 oz beer (lager or IPA)
• 2 (15 oz) cans crushed tomatoes
• 1 (15 oz) can kidney beans, drained and rinsed
• 1 (15 oz) can black beans, drained and rinsed
• 1 (15 oz) can pinto beans, drained and rinsed
• 1 tablespoon Worcestershire sauce
• 1 tablespoon brown sugar
• Chopped fresh cilantro, for garnish (optional)
• Sliced green onions, for garnish (optional)
• Shredded cheddar cheese, for garnish (optional)

Instructions

1. In a large pot, heat the olive oil over medium-high heat. Add the diced onion, red bell pepper, green bell pepper, yellow bell pepper, jalapeño, and poblano pepper. Sauté these fruity and spicy ingredients until they’re softened, about 5-7 minutes.

2. Minced garlic should be added to the pot and cooked for an additional minute until it is fragrant.

3. Put the ground beef and ground pork into the pot. Cook, breaking up the meat with a spoon, until browned and cooked through, approximately 8-10 minutes.

4. Mix in the chili powder, ground cumin, smoked paprika, dried oregano, salt, and black pepper. Sauté for 1-2 minutes to allow the spices to release their fragrance.

5. Add the beer and scrape any bits from the bottom of the pot. Allow it to simmer for approximately 5 minutes so that it can reduce somewhat.

6. Include the crushed tomatoes, kidney beans, black beans, and pinto beans in the pot. Mix together all of the ingredients so they’re evenly distributed.

7. Combine the Worcestershire sauce and brown sugar in the bowl. Bring the mixture to a simmer.

8. Lower the heat and allow the chili to cook at a low simmer, without a cover, for a minimum of 30 minutes. Stir occasionally to ensure it does not stick, and adjust the seasoning to your personal preference.

9. When the chili thickens and the flavors meld, take it off the heat. Let it sit for a few minutes before serving so that the flavors can settle.

10. Bowls of steaming hot chili are ready to serve. You may want to offer garnishes, too: sliced green onions, chopped fresh cilantro, and shredded cheddar cheese could all work very well.

Equipment Needed

1. Large pot
2. Wooden spoon
3. Knife
4. Cutting board
5. Measuring spoons
6. Can opener
7. Medium bowl (for mixing Worcestershire sauce and brown sugar)
8. Ladle (for serving)

FAQ

• Q: Can I make this chili ahead of time?Yes, this chili can be prepared a day or two in advance. The flavors will deepen and improve with time. Just reheat gently on the stovetop.
• Q: What can I use instead of beer in this recipe?Should you wish to steer clear of beer, you might opt to use beef or chicken broth, or even a non-alcoholic beer, as substitutes.
• Q: How can I make this chili spicier?A: You can increase the heat by adding more jalapeño or a hotter pepper like a serrano. Red pepper flakes or a pinch of cayenne can also turn up the spice level.
• Q: Can this chili be made vegetarian?Q: Can I make this recipe vegetarian?

  A: Yes, replace the ground beef and pork with more beans or a meat substitute, like textured vegetable protein (TVP) or crumbled tofu.

• Q: Is it possible to cook this chili in a slow cooker?Absolutely. Sauté the vegetables and brown the meats first. Transfer them to a slow cooker. Set it on low and let it cook for 6-8 hours or use the high setting and let it go for 3-4 hours.
• Q: Can I freeze this chili?The chili can be frozen successfully. To do so, allow the chili to cool completely, and then store it in airtight containers or freezer bags. It can be kept this way for three months.
• Q: What are some good toppings for this chili?One topping that the people love is chopped fresh cilantro. Another is sliced green onions. Then there is good ol’ shredded cheddar cheese. Sour cream, when applied judiciously, is also a nice touch. Finally, there are sliced jalapeños.

Substitutions and Variations

Use canola oil, or vegetable oil, instead of olive oil.
For a leaner option, substitute ground turkey or chicken for ground beef or pork.
For more heat, replace the jalapeño pepper with a serrano pepper; for less heat, use a milder pepper like the Anaheim.
Substituting crushed tomatoes with diced fire-roasted tomatoes gives a recipe a smoky flavor.
Substitute honey or maple syrup for brown sugar to enjoy a new sweetness profile in your favorite recipes.

Pro Tips

1. Enhance Flavor with Time If possible, prepare the chili a day in advance and let it sit in the refrigerator overnight. This allows the flavors to meld and deepen, resulting in an even more delicious dish.

2. Layer Spices Toast the chili powder, cumin, smoked paprika, and oregano in a dry pan over medium heat for a minute or until fragrant before adding them to the pot. This can enhance their flavors and bring out more complexity in the dish.

3. Beer Selection The type of beer you choose can significantly affect the flavor profile. An IPA will add a hoppy bitterness, while a lager will keep it more balanced. Opt for a dark beer like a stout for a richer flavor if desired.

4. Control Thickness If you prefer a thicker chili, mash some of the beans before adding them to the pot or let it simmer for longer. Conversely, you can add a bit more beer or water if a thinner consistency is preferred.

5. Balanced Heat For those sensitive to spice, reduce the amount of jalapeño or substitute with a milder pepper. Alternatively, add a pinch of cayenne pepper or a few drops of hot sauce for those who enjoy extra heat, tasting as you go to reach your desired spiciness.