Pinned: Beer chili recipe review |

If you follow my Top Pin Tuesday posts, you may recognize this beer chili recipe from last week. The weather has cooled down finally (I live in the South, so this actually seems a little early to me for the type of weather we’ve been having), and Bobby and I have been in a chili state of mind.

We also both really like beer, so from the moment I saw the beer chili recipe on Pinterest I knew we would be making it soon. This may be the shortest pinned-to-kitchen time yet.

Here’s what I liked about the recipe:

The instructions were fairly easy, and it made a huge pot. I think we’ve eaten at least six servings out of it and probably have two more left. Much better than making chili with a spice packet and scarfing most of it down on the first go-round.
I really like that it has both ground beef and ground sausage. It made for a nice flavor combo.
The smell in my kitchen when this stuff was on … OMG.
Bobby and I like beer, so the addition of beer to chili was just perfect. I also liked that it had corn flour in it because it was almost like having a built-in Fritos or cornbread flavor.

Things I didn’t like so much about the recipe:

It ended up having waaaaaaay too much liquid. It was more like soup than chili.
It’s definitely a lot more time-consuming than just using a spice packet to make chili. Definitely don’t make this if you are in a hurry or starving.

I did make a few modifications to the recipe. It was a little unclear about what type of red pepper to get, so I got a red bell pepper, and it tasted really good, but I think the recipe probably meant a spicy pepper. The bell pepper was good for us, though, because all the other seasoning made it spicy aplenty for us.

I couldn’t find ancho chile powder, so I subbed regular chili powder. I also used ground beef instead of ground sirloin because the store I was at didn’t have sirloin, and I was too rushed to go by anywhere else. The beer we used was Yuengling, and I think it fit the recipe well.

The main changes I will make for next time would be to actually get ground sirloin and to get a higher-quality ground sausage (I got the cheapo stuff). I would also drain the kidney beans before putting them in the pot and also have a small can of tomato paste on hand to help thicken it. Oh, and I would season the meat with salt and pepper while it’s cooking, even though the recipe didn’t call for it. Bobby and I agreed that this is totally worth making again.

Want to make some beer chili for yourself? You can check out the original recipe at A Spicy Perspective.