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Slow-Cooker Beef and Beer Chili

Slow-Cooker Beef and Beer Chili
Maggie Shi
Cook Time:
4 hrs
Prep Time:
20 mins

Chef notes

This slow cooker chili couldn’t be easier — there’s very little prep work, and it’s truly a set-it-and-forget-it recipe. A chopped chipotle pepper adds a subtle, smoky heat that’s mellowed by the lager beer that simmers along with the rest of the ingredients. Soy sauce may seem like a surprising addition to chili, but it gives the dish a rounder, meatier flavor.


  • 1 28-ounce can diced tomatoes
  • 2 15.5-ounce cans kidney beans, drained and rinsed
  • 1 pound beef chuck
  • 1 12-ounce bottle lager beer
  • 3 cloves garlic, minced
  • 1 yellow onion
  • 3 tablespoons tomato paste
  • 2 tablespoons soy sauce
  • 1 chipotle in adobo sauce
  • 2 tablespoons all-purpose flour
  • 1 tablespoon cumin
  • 2 tablespoons chili powder
  • Kosher salt
  • Grated Cheddar cheese, sour cream and chopped fresh cilantro, for serving (optional)


Slow-Cooker Beef and Beer Chili recipe
Maggie Shi
  1. In a 6-quart slow cooker, combine the diced tomatoes and their juices, beans, beef, beer, garlic, onion, tomato paste, soy sauce, chopped chipotle, flour, cumin, chili powder and a pinch of salt. Stir well. 
  2. Cover and cook on high for 4 hours or low for 7 hours until the beef is tender. Taste for seasoning and serve with Cheddar, sour cream and cilantro.