“Great on cold nights. Add crushed saltines into your bowl before putting the chili in if you like it thicker.” - by Morgan
Ingredients
Adjust Servings
Original recipe yields 12 servings
Directions
- Heat a large skillet over medium-high heat. Crumble ground beef into the skillet; add onion. Cook and stir until the beef is crumbly and completely browned, 7 to 10 minutes. Drain and discard any excess grease. Transfer beef and onion to a slow cooker.
- Stir tomato sauce, kidney beans, pinto beans, beer, diced tomatoes, green chilies, chili powder, cumin, salt, and black pepper into the beef and onion.
- Cook on High 4 to 5 hours.
Nutrition
Amount Per Serving (12 total)
- Calories
- 305 cal
- 15%
- Fat
- 10.2 g
- 16%
- Carbs
- 29.8 g
- 10%
Based on a 2,000 calorie diet
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Reviews (2)
Rate This Recipe
"This was pretty good, but I added a few things to kick up the flavor. I used chipotle peppers instead of the chili powder to give it a smokey flavor, plus I added some garlic, about 1/4 cup of brown s..." See moreugar and a dash of Worcestershire sauce. I also added another can of kidney beans since 2 lbs of beef was a lot of meat."
pomplemousse
"Very good chili--tasty, but heavy on the liquid, and I didn't use 2 cups of beer. I used 1 can of beer, which amounts to about 1 1/2 cups. I think I'd cut back on the beer and make sure the beans a..." See morere drained next time. I like my chili thicker and less runny. Makes a ton--as most soups and chili's do--so it's a good thing we liked it. Hubs had 2 servings. I did use half the amount of meat and added lots of garlic. Thanks for the recipe!"
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