Why You’ll Love this Beer-Kissed Award-Winning Chili
This chili recipe stands out from the crowd with its secret ingredient—beer—which kicks the flavor up several notches. The alcohol cooks off completely, leaving behind a rich, malty depth that complements the spices perfectly. Trust me, even if you’re not a beer drinker, you’ll appreciate what it does here.
What makes this chili truly special is the combination of both sirloin and pork butt, creating a meaty texture that’s far more interesting than your standard ground beef version. And that half cup of butter? That’s the unusual twist that gives this award-winner its silky mouthfeel and remarkable richness.
Ready for a chili that’ll have everyone asking for your recipe? This is it—hearty, complex, 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 sets it apart from your standard fare—a splash of beer that adds depth and complexity to the flavor profile. The combination of two types of meat with beans, tomatoes, and a robust blend of spices creates a hearty, satisfying 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 championship-worthy chili at home.
- 3/4 pound cubed sirloin (or ground beef)
- 1/4 pound cubed pork butt (or 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 can (28 ounce) crushed tomatoes with puree
- 1 pinch red pepper flakes
- 1 teaspoon cumin (to taste)
- 1/3 cup chili powder (good quality, like Gebhardt’s)
- 1/4 jar (24 ounce) thick & chunky salsa
- 1/4 can (12 ounce) beer
When shopping for these ingredients, quality really matters for a few key components. The chili powder, for instance, can make or break your final dish—Gebhardt’s is recommended for its rich flavor. The meat choice offers flexibility: you can go with cubed cuts for a chunkier texture or ground versions for a more traditional consistency. And don’t forget about potential toppings like chopped onions and grated cheese, which aren’t listed in the main ingredients but add that perfect finishing touch. The beer doesn’t need to be fancy, just something you’d enjoy drinking with the meal (since you’ll have most of the can left over).
How to Make this Beer-Kissed Award-Winning Chili
Start by giving your meats the star treatment they deserve. Sauté 3/4 lb of cubed sirloin (or ground beef if that’s what you have on hand) and 1/4 lb of cubed pork butt (or ground pork) in 1/2 cup of butter until well done. There’s something magical about that butter—it adds a richness that regular oil just can’t match.
If you’re using ground meats instead of cubed, brown them together, drain off the excess fat, and then add that cube of butter to melt into all that meaty goodness.
Now comes the fun part, bringing all those flavors together. Add your cooked meat to a mixture of 1-3 cans of pinto or black beans, 1 large green bell pepper, 1 tablespoon of garlic powder, a 28-ounce can of crushed tomatoes with puree, a pinch of red pepper flakes, 1 teaspoon of cumin, 1/3 cup of good quality chili powder (Gebhardt’s is recommended), and about 1/4 of a 24-ounce jar of Ortega thick & chunky salsa. Cover this aromatic concoction and let it simmer for about an hour and a half, allowing all those flavors to get acquainted.
The house will smell absolutely incredible, trust me. When time’s almost up, add 1/4 can of beer—this is the unusual twist that takes this chili from good to award-winning. For a more efficient cooking method, consider using an electric pressure cooker to reduce the cooking time while still developing those deep, complex flavors. Heat everything through and serve with hot flour or corn tortillas, topped with chopped onions and grated cheese. And don’t forget to enjoy the rest of that cold beverage alongside your meal. Who says cooking can’t be invigorating?
Beer-Kissed Award-Winning Chili Substitutions and Variations
Every great chili recipe deserves a bit of flexibility, and this beer-kissed award-winner is no exception. Don’t have sirloin? Ground beef works perfectly fine, just remember to drain it before adding that cube of butter.
The pork can be swapped for turkey if you’re watching fat content, though you’ll lose some of that rich flavor (worth it sometimes, I promise).
For the beer component, I’m partial to a medium-bodied amber, but a dark stout adds incredible depth if you’re feeling adventurous. Vegetarians can replace all meat with an extra can of beans and some chopped mushrooms for that meaty texture.
Spice-wise, adjust that chili powder down if you can’t handle heat. Who needs strict recipes when cooking should be fun, personal, and adaptive to what’s already in your pantry?
What to Serve with Beer-Kissed Award-Winning Chili
My favorite part about serving this beer-kissed chili is creating a full-on feast experience with all the right companions. The recipe itself suggests serving with hot flour or corn tortillas, which makes perfect sense—you need something to soak up all that rich, flavorful goodness.
I’m a big believer in topping stations. Set out bowls of chopped onions, shredded cheese, sour cream, and maybe some sliced avocado or jalapeños. Let everyone customize their bowl. And don’t forget that cold beer mentioned in the recipe—why not serve the same brand you used in the cooking?
A simple green salad with citrus dressing makes a revitalizing counterpoint to the hearty chili. Something cool and crisp to balance the warm, spicy main event.
Final Thoughts
While we’re talking delicious sides and toppings, I’m thinking about what makes this beer-kissed chili truly special. It’s that perfect balance of flavors—the richness from the butter, the depth from the beer, and that unexpected combination of sirloin and pork that elevates it beyond ordinary chili recipes.
The secret, I believe, lies in those simple but transformative ingredients. A mere quarter can of beer infuses the entire pot with complexity, while allowing the meat and spices to remain the stars. And can we talk about using real butter? Game-changer.
What I love most is how customizable this recipe remains. Whether you prefer ground meats or cubed, three cans of beans or just one, you’re crafting a bowl of comfort that’s uniquely yours. Worth every minute of that simmering time.
