beer braised beanless chili

Beer braised chili without a bean in sight!  Rich tomato sauce, smoky barbecue sauce and a bit of hot sauce combine to create this quick chili that’s perfect for a week night or any night! Beer Braised Beanless Chili | Melanie Makes

We are definitely in full-on soup mode around here these days.  Two rounds of polar vortex type cold coupled with inches upon inches of snow will do that to you, I suppose.  If there’s one thing that I can count on for Andy to request for dinner when the weather outside is less than ideal, it’s a large pot of chili. 

Beer Braised Beanless Chili | Melanie Makes

I’m not sure why I started making this chili without beans as we typically eat them in other dishes, but it totally works for us and I can’t imagine changing it anytime soon.  Each member of our family happily gobbles down their bowl when it’s served which makes for a happy mama, indeed. 

Beer Braised Beanless Chili | Melanie Makes

I will, however, admit that I have an ulterior motive for making chili in that I always serve it with cornbread.   The ultimate highlight of the meal.  I’ll share that recipe with you next week. 

Beer Braised Beanless Chili | Melanie Makes 

Beer Braised Beanless Chili

Prep Time: 5 minutes

Cook Time: 25 minutes

Total Time: 30 minutes

Yield: 4


2 tablespoons olive oil

1 onion, chopped

6 cloves garlic, minced

1 pound ground beef

6 ounces beer

15 oz. beef broth

6 oz. tomato paste

15 oz. diced tomatoes, drained

1.5 tablespoons chili powder

1 tablespoon ground cumin

1/4 cup barbecue sauce

1 tablespoon hot sauce


Heat oil in large pot over medium-high heat.

Add onions and garlic and saute 3-5 minutes, stirring frequently until onions are soft.

Add ground beef and brown, another 3-5 minutes. Season meat and onions lightly with steak seasoning or salt and pepper.

Add beer and let reduce by half.

Stir in broth, tomato paste, diced tomatoes, chili powder, cumin, barbecue sauce and hot sauce. reduce heat to medium-low and simmer 10 minutes or until desired consistency.

Beer Braised Beanless Chili | Melanie Makes
And then of course you have to add your favorite toppings to your bowl to finish it off.  I always choose plain yogurt and shredded cheddar cheese as I love the cool paired with the heat from the chili.


  1. Melanie, As a vegetarian I looked very closely at this and decided that I will try it with kidney beans replacing the ground meat. I loved the flavors you have added to the original chili and so it is worth the attempt.

    • Hey, Ami!

      Definitely let me know how your vegetarian spin turns out! I’ve thought of doing a mix of black beans and beef before so I’m intrigued how your version will work! :)

  2. Melanie. . your chili looks delish! I’ve made chili with mexican beer. . I can use any beer right?

    • Hey, Alice!

      Yes, any beer you’d like works perfectly! I’ve used several different brands, always with great results.

  3. Looks amazing! We are beanless chili eaters too! The idea of beer sounds delish.


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