Total Time
1hr 15mins
Prep 15 mins
Cook 1 hr

I actually prefer using ground turkey over beef, as it makes the chili less heavy, not to mention lower in fat, although ground beef can be used if you prefer. This chili has a good zing of heat without being too hot. I like to serve it with a sprinkle of grated cheddar cheese on top and a side of cornbread. If you have leftovers, it freezes very well. Just put the leftovers into a zip top bag and thaw it out before you want to use it again.

Ingredients Nutrition


  1. Heat the oil in a heavy pot over medium heat. Add the meat and stir to break up the pieces. Cook, stirring, until the meat is brown and cooked through, about 5 minutes.
  2. Add the onion, chile peppers, garlic, chili powder, paprika, salt, black pepper, cumin, oregano, and cayenne, and cook, stirring, until soft, about 4 minutes.
  3. Add the can of diced tomatoes (including juices), kidney beans, the tomato paste, sugar, and beer to the pot. Stir well and bring to a boil. Lower the heat to medium-low and simmer, uncovered, for 30 minutes, stirring occasionally to prevent the chili from sticking to the bottom of the pot.
  4. Simmer the chili for at least 30 minutes, or the chili will slightly smell/taste like beer. One hour of simmering is ideal.
Most Helpful

5 5

This was a different chili recipe for us to try and we loved it! I used ground turkey breast and Yuengling's Black and Tan beer, plus we sprinkled extra sharp cheddar on top. Already have this saved to my cookbook and plan on making it again next week. Thanks for the recipe.

5 5

I tried this recipe over the weekend and absolutely loved it! Very easy to make - great texture and thickness. I had to sub for the anaheim pepper as I could not find it at my local grocery store, and the heat and flavoring was a little off (used dried chipotle and canned tomatoes with green chilies). I will experiment more with canned chipotle pepper in the future.