Smoky Beer Chili

Smoky Beer Chili Recipe

If you like big bold flavors but not ones that burn your tongue off, I think you'll really enjoy my recipe that I'm calling Smoky Beer Chili.

I've even tried to cut back the calories on this chili with the use of chicken/pork Italian sausage, but you can use any type of Italian sausage you love. Everyone in my family really enjoyed this meal and nobody even suspected that the sausage wasn't what they're normally used to. Score one for me! LOL

This recipe makes a big ol' pot of chili so it's perfect to serve to a gathering of hungry footballs fans for that big game day party.  Make it in advance and it freezes beautifully too. Win, win.

I served mine with a nice loaf of Whole Wheat Tzatziki Bread and it was a simple and delicious meat that satisfied the entire family!


1 pound of Italian sausage
1 medium red onion, diced
1 medium red pepper, diced
2 tablespoons chili powder
1 tablespoon smoked ground cumin
1 tablespoon smoked paprika
1 tablespoon roasted coriander
2 tablespoons roasted garlic (I used the stuff out of a jar)
1 teaspoon red pepper flakes (or more to suit your tastes)
2 cans (15 ounces) kidney beans, (light, dark or combo), drained
1 can (15 oz) pinto beans w/ jalapenos, drained
1 can (6 oz) tomato paste
1 can (28 oz) crushed tomatoes
1 can (14 ounce) fire roasted diced tomatoes
1 can or bottle (12 ounces) of beer, your choice
1 can (4 ounces) of fire roasted jalapenos
Chopped scallions for garnish, (if desired)
Low fat sour cream for garnish (if desired)
Low fat cheddar cheese for garnish, (if desired)
Additional chopped red onion for garnish, (if desired)

-In a large soup/stew pot over medium/high heat, cook (and crumble) the Italian sausage to a deep golden brown.
-Add the onions, chili powder, cumin, paprika, coriander, garlic and red pepper flakes and cook together, stirring occasionally until the onions soften slightly (approximately 5 minutes).
-Reduce the heat to low and add the drained kidney and pinto beans. Stir.
-Add the tomato paste and stir to combine. Cook for 1-2 minutes.
- Add the crushed tomatoes, diced tomatoes and the beer and stir well.
-Bring the pot of chili to a low simmer, stirring occasionally for at least a half an hour (but longer is better).
-Right before you're finished, stir in the small can or fire roasted jalapenos and remove from heat.
-You're now ready to serve (with suggested garnishes, if desired), or freeze until you're ready to thaw, reheat, garnish and serve.

This chili is hearty and satisfying and will warm your heart (and stomach) on a cold winter's day.
I like to garnish ours with a dollop sour cream, a touch of shredded cheddar and some additional chopped red onion for a little added kick.

Looking at this again is making me VERY hungry. I sure am glad I have some leftovers in the freezer!!!

Thanks for visiting, please come again!

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