Victoria’s Beer Chili



Prep Time:  minutes
Cook Time:  minutes
Ready In:  minutes

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Victoria’s Beer Chili


2 Tablespoons Olive Oil

2 Pounds Ground Sirloin

4 Cloves Garlic

1 Chopped Red Onion

2 Small Seeded & Chopped Green Bell Peppers

1 Seeded & Chopped Habanero Pepper

8 Ounces Salsa

2 Cups Tomato Sauce

1 Sliced Fresh Tomato

1 Cup Beer

15 Ounces Dark Red Kidney Beans

1 Teaspoon Fresh Ground Black Pepper

2 Tablespoons Chili Powder

2 Teaspoons Red Pepper Flakes

1 Tablespoon Paprika

1 Tablespoon Ground Cumin

2 Teaspoons Dried Oregano

2 Teaspoons Sea Salt

1 Tablespoon Worcestershire Sauce

1 Tablespoon Hot Pepper Sauce

Juice of 1 lime

In a large stockpot over medium heat, sauté in olive oil: onion, garlic, peppers and ground sirloin until browned.  Drain grease if desired.  Add tomatoes, tomato sauce, salsa, kidney beans, beer, pepper, chili powder, red pepper flakes, paprika, ground cumin, dried oregano, sea salt, Worcestershire sauce, lime juice and hot pepper sauce.  Turn heat to low and simmer for a couple of hours.  May be served topped with shredded cheese or a tablespoon of sour cream.


    Victoria has been cooking and writing recipes since she was a a young girl. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France. Victoria is published in Hearst Newspapers, Greenwich Free Press, New Canaanite, and more.

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