Dark Roast Beer Chili Recipe

By Marcus Samuelsson |

As the weather starts getting colder, the blistering frozen winds, loss of dexterity, and the ever-present climate freezing your appendages can make tailgating at wintery football games a formidable task.  But for those dedicated individuals who wouldn’t even think of throwing in the towel, here’s a chili that is not only sure to warm your insides, but also blow your taste buds right out of your tongue.

Whoever decided to put beer and coffee into chili was either a madman or a genius.  Either way, this chili’s good! Don’t be alarmed when you feel a quick and earnest pat on the butt.  You’ll probably be receiving a ton of them from your football brethren in recognition of a job well done.

Prep Details

Servings: 10+


1/2 lbs red kidney beans
1/2 lbs pinto beans
1 lbs lean ground beef
1 lbs chopped sirloin tips
2 ears roasted corn (or uncooked corn, but I like the grilled flavor)
1 medium sized sweet Spanish onion, chopped
4 jalapeños, deseeded and chopped
2 big tomatoes, chopped
4 garlic cloves, diced
1/4 cup chile powder
2 tbsp cumin
1 (12 oz) bottle or can dark beer
1 cup darkly brewed, strong coffee
2 (6 oz) cans tomato paste
1 (14oz) can beef broth
Salt and pepper, to taste


1. First, do a quick soak with the beans by boiling them in six cups of water for 2 minutes then reducing the heat to a simmer for about an hour. You can use canned, ready-to-cook beans, but I prefer this method. Better flavor.

2. Once your beans are about done soaking, brown all the meat in a skillet, chop your onion, tomatoes, jalapeños, garlic, and remove your corn from the cob.

3. Now that everything is prepped, browned, and soaked- add it all into a large pot or slow cooker. Pour in your beer, coffee, tomato paste, beef broth, and spices. Give it all a quick stir. *The slow cooker takes about twice to quadruple the time, but if you're busy doing other stuff, this can help.

4. With a pan, bring the liquid to a boil and reduce the heat to simmer for 1/2 to 2 hours or until the beans are soft. With a slow cooker, turn it on high for 3-4 hours or low for 6 hours or overnight.

Lastly, serve it up with some cornbread or crackers.