This sweet and spicy beer chili came together on a chilly fall evening when my weekly meal prep felt like it was missing something. One rummage through the pantry later, a pot of chili was simmering with black beans, warm spices, a generous pour of stout, and a spoonful of our honey to round it all out. It has been one of our most requested meatless dinners ever since. If you have never cooked with beer before, this vegetarian chili with beer is the perfect place to start.
Why Add Beer to Chili?
Beer does something in a chili pot that water or broth simply cannot. As it simmers, it deepens the tomato base, picks up the toasty notes of the spices, and leaves behind a rich, roasty backbone. We reach for a stout here because its dark, malty character stands up to chili powder, cumin, and paprika beautifully. A porter or brown ale works well too. Save the hoppy IPAs for drinking alongside the finished bowl, since heavy hops can turn bitter as the liquid reduces.
Honey Makes This Chili Sweet and Spicy
A little sweetness is the secret to a balanced pot of chili. It softens the acidity of the tomatoes and rounds out the heat so every spoonful lands somewhere between cozy and bold. Instead of sugar, we stir in honey. Our Buckwheat Honey is our first choice for this recipe because its malty, molasses-like depth echoes the stout and holds its own against the spices. If you prefer something more floral and layered, Wildflower Honey is a lovely match. Any jar from our Eastern Shore Honey collection will bring its own personality to the pot, and half the fun is tasting the difference from varietal to varietal.
How to Make Sweet and Spicy Beer Chili
This is a true weeknight recipe. Put everything in a slow cooker in the morning and come home to dinner, or make it on the stovetop and have it on the table in under an hour. Here is how the stovetop version comes together:
- Place the olive oil in a pot over medium heat. Add the onions and cook until the onions are tender, about 5 minutes. Add the minced garlic and cook for about a minute.
- Pour the beer into the pot, followed by the bouillon and tomato paste. Stir to combine.
- Add the black beans (liquid and all) and a whole can of tomatoes (including liquid). Stir to combine.
- Next, add the chili powder, cumin, and paprika. Stir to combine.
- Finally, add the veggie crumbles and give that a stir. Then pour in the honey and stir again.
- Bring the pot to a boil and reduce the heat to simmer. Continue simmering until the liquid cooks down and you achieve the desired consistency, around 10 minutes.
- When ready, remove from heat and cool for a few minutes before pouring into serving bowls and topping with jalapeño slices.
Beer Chili Gets Better with Time
Like most chili recipes, this one improves as it rests. The flavors settle in overnight, which means leftovers make a wonderful lunch the next day. Store it in an airtight container in the refrigerator and give it a gentle reheat on the stove. If it thickens up too much in the fridge, a splash of water or an extra glug of beer loosens it right back up.
More Chili Recipes to Try
We are makers at heart, and chili is one of the most forgiving dishes to make your own. If this pot puts you in a chili state of mind, here are a few more of our favorites:
- Easy Southern White Chicken Chili, a creamy, comforting classic
- This easy Spicy Turkey Chili comes together in about 30 minutes of prep plus cooking time
- Another vegetarian option, our hearty Sweet Potato Chili
Make This Beer Chili Your Own
A recipe is really just a starting point, so play with your food. Here are some of our favorite ways to change things up:
- Make a batch of easy honey pickled onions to pile on top.
- Add chopped green or red bell peppers to the pot before cooking.
- Serve it with our kale salad with chickpeas for a fresh, crunchy contrast.
- Bake a skillet of Southern Honey Cornbread while the pot simmers.
- Lean into the theme and serve slices of honey beer bread for dipping.
- Turn up the heat with a drizzle of homemade hot honey just before serving.
- Top your finished bowl with a scoop of sour cream (or a plant-based alternative) and fresh avocado.
FAQs About Beer Chili
What kind of beer is best for chili?
Dark, malty beers like stouts, porters, and brown ales work best in chili. Their roasty, caramel notes deepen the tomato base and complement warm spices like cumin and chili powder. Avoid very hoppy beers such as IPAs, which can turn bitter as the chili reduces.
Does the alcohol cook off in beer chili?
Most of the alcohol evaporates as the chili simmers, and longer cooking removes more of it. Some trace amounts can remain depending on cook time, so if you prefer to avoid alcohol entirely, substitute an equal amount of vegetable broth or a non-alcoholic dark beer.
Is this beer chili vegetarian?
Yes. This recipe is made with black beans, veggie crumbles, and honey, with no meat or dairy in the pot. Because it contains honey, those following a strict vegan diet may not consider it vegan, but it is a hearty meatless meal.
Can I make beer chili in a slow cooker?
Absolutely. Add all of the ingredients to a slow cooker in the morning, set it to low, and dinner will be ready when you get home. The long, gentle simmer gives the beer and spices plenty of time to mellow and meld.
Why do you add honey to chili?
A touch of honey balances the acidity of the tomatoes and rounds out the heat of the spices. Unlike plain sugar, honey also brings its own flavor to the pot. A bold varietal like Buckwheat Honey adds malty depth that pairs beautifully with stout.
