Why You’ll Love this Beer-Kissed Award-Winning Chili
If you’re looking for a chili recipe that stands out from the crowd, this beer-kissed award-winning version is about to become your new favorite. The secret? A splash of beer that adds depth and complexity you simply can’t get any other way. Trust me, it’s what separates good chili from great chili.
The secret isn’t just the beer, though. It’s the combination of sirloin and pork butt sautéed in butter, creating a rich foundation that’ll have everyone asking for your secret. The mix of chili powder, cumin, and that unexpected beer creates layers of flavor that develop beautifully as it simmers. Perfect for game days, potlucks, or just warming up on chilly evenings. Hearty, satisfying, and just different enough to be memorable.
What Ingredients are in Beer-Kissed Award-Winning Chili?
This award-winning chili recipe features an unusual twist that makes it stand out from traditional versions—a splash of beer that adds depth and complexity to the flavor profile. The combination of two types of meat, along with beans, vegetables, and a carefully selected blend of spices creates a rich, hearty dish that’s perfect for game days, potlucks, or just warming up on a chilly evening. Let’s break down exactly what you’ll need to recreate this champion chili in your own kitchen.
- 3/4 pound cubed sirloin (or same amount of ground beef)
- 1/4 pound cubed pork butt (or same amount of ground pork)
- 1/2 cup butter (1 cube)
- 1-3 cans (15 ounce) pinto beans or black beans
- 1 large green bell pepper
- 1 tablespoon garlic powder
- 1 (28 ounce) can crushed tomatoes with puree
- 1 pinch red pepper flakes
- 1 teaspoon cumin (to taste)
- 1/3 cup good quality chili powder (Gebhardt’s recommended)
- 1/4 jar (24 ounce) Ortega thick & chunky salsa
- 1/4 can (12 ounce) beer
When shopping for these ingredients, quality matters, particularly with the chili powder and meat. The recipe specifically recommends Gebhardt’s chili powder, which has a distinct flavor profile that contributes to the award-winning taste. And don’t skimp on the beer—while you’ll only use a quarter of a can in the recipe itself, the remaining beer serves as the perfect accompaniment when serving the finished chili. For toppings and sides, consider having chopped onions, grated cheese, and hot flour or corn tortillas on hand to round out the meal.
How to Make this Beer-Kissed Award-Winning Chili
This chili recipe brings together rich flavors with a surprising beer twist that takes it to prize-winning heights. Start by sautéing 3/4 lb of cubed sirloin and 1/4 lb of cubed pork butt in 1/2 cup of butter until thoroughly cooked. The butter might seem indulgent, but trust me, it creates a velvety richness that transforms ordinary chili into something spectacular.
If you’re using ground meats instead of cubed, simply brown them together, drain off the excess fat, and then add that full cube of butter back in.
Once your meats are cooked to perfection, you’ll combine them with a mixture of 1-3 cans of pinto or black beans, a large green bell pepper, 1 tablespoon of garlic powder, a 28-ounce can of crushed tomatoes with puree, a pinch of red pepper flakes for heat, 1 teaspoon of cumin, 1/3 cup of quality chili powder (Gebhardt’s is recommended), and about 1/4 jar of Ortega thick & chunky salsa. For optimal results, consider using a premium wok cooking set to ensure even heat distribution throughout your chili mixture. Let this simmer covered for about an hour and a half, allowing all those flavors to meld together in a beautiful dance of textures and tastes.
The secret ingredient comes in at the end—add 1/4 can of beer and heat through. The beer doesn’t overwhelm but adds a certain depth that makes people wonder what your secret might be. Who knew beer could elevate chili to award-winning status?
Beer-Kissed Award-Winning Chili Substitutions and Variations
Flexibility makes this award-winning chili recipe even more appealing for home cooks with different tastes and pantry limitations. Don’t have sirloin? Ground beef works perfectly fine, and you can skip the cubed meat altogether for a quicker weeknight version. The pork adds wonderful depth, but you could substitute with turkey or more beef if needed.
As for the beer, any type will contribute unique flavors—dark stouts create richness, while lighter lagers keep things bright. Not a beer fan? Beef broth makes a solid substitute. Vegetarians might replace all meat with extra beans and perhaps some mushrooms for that umami punch.
The heat level’s completely adjustable too. Dial back the chili powder for sensitive palates, or add fresh jalapeños if you’re feeling brave. My kind of comfort food, adaptable for everyone.
What to Serve with Beer-Kissed Award-Winning Chili
Now that we’ve talked about ways to adapt this chili to your taste, let’s focus on what to serve alongside it. The recipe suggests hot flour or corn tortillas, which make perfect companions for scooping up that rich, meaty goodness.
Don’t forget the classic toppings—chopped onions and grated cheese really elevate each bowl.
I like to add some cooling elements to balance the heat. A dollop of sour cream, sliced avocado, or a sprinkle of fresh cilantro works wonders. Cornbread is another fantastic pairing—sweet, crumbly, and perfect for soaking up every last drop of sauce.
And remember that remaining beer mentioned in the recipe? Serving the rest cold alongside your chili creates a perfect flavor harmony. The beer in the pot, the beer in your glass—poetic, right?
Final Thoughts
While many chili recipes claim to be exceptional, this beer-kissed version truly stands in a league of its own. The unusual combination of butter and beer creates a depth of flavor that’s simply irresistible. I’m convinced it’s this unexpected pairing that elevates the dish from good to award-winning.
What makes this recipe special isn’t just the ingredients, but the memories you’ll create around your table. Isn’t that what cooking is really about? The way faces light up with that first spoonful, the conversations that flow as freely as that cold beer alongside.
I encourage you to make this recipe your own. Add more heat if you’re brave, or dial it back for sensitive palates. Either way, this chili will become a treasured recipe in your collection, one you’ll return to again and again.