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imperial stout beef & bacon chili

Beef. Bacon. Beer. Beans. What more needs to be said? This dish is robust and filling, and it’s super easy to make. I used a crockpot, but you can make it on your stovetop as well. It’s not hard to make, and it’s quick for active cooking time, too. You can set it and forget it for a bit, especially if you use a crockpot. One sip will warm your whole body up! Get a large bottle of beer for the chili, because you’ll have some leftover for yourself to pair with your meal. Really, really ideal!

Prep Time: 20 minutes

Cook Time: crockpot: 4-8 hours, stove top: 2 hours (active time, around 20 minutes for all)

Level: Easy

Ingredients - serves 6

  • 6 slices of bacon

  • About 2 pounds of lean beef, diced

  • 1 red onion, diced

  • 4 cloves of garlic, minced

  • 1 large can (28oz) of crushed tomatoes

  • 1 can of kidney beans

  • 1 can of black beans

  • 3 cups of stock (beef or chicken works well)

  • 2 cups imperial stout beer of choice (regular stout is ok, too)

  • 2 tsp. chili powder

  • 2 tsp. cumin

  • 1 tsp. onion powder

  • 2 tsp. Kosher salt, plus extra for seasoning

  • Some black pepper

  • 1/8 tsp. of cayenne pepper (add more for more heat - this is mild)

  • Optional for serving: sour cream, shredded cheddar cheese, sliced green onion

 

  1. Use a cast iron or large skillet to cook the bacon. Once cooked (not blackened if possible!), remove, and leave pan heat on about medium to medium high. Set aside bacon to cool down before crumbling into smaller pieces.

  2. Set out diced lean beef, and lightly season with Kosher salt. Add the beef to the hot skillet and bacon grease to brown on all sides, about 4-5 minutes total, stirring each minute or so. Turn off the heat on the skillet.

  3. In a crockpot or dutch oven, place the bacon crumbles, beef and some of the remaining bacon grease (if you’re into that sort of deliciousness), diced red onion, garlic cloves, crushed tomatoes, kidney and black beans, stock of choice, stout beer, chili powder, cumin, onion powder, cayenne pepper, 2 tsp. Kosher salt, and a few twists of black pepper.

-If you are using a crockpot, leave on low for 8 hours, then serve, or high for 4 hours, then serve.

-If you are using a dutch oven, cover and let simmer for 1-2 hours, then serve.

Plating: pour into a good sized bowl, add a dollop of sour cream (optional), some shredded cheddar cheese (optional), and/or some sliced green onion (optional). Eat while nice and hot!