Smokey Dutch Oven Beer Braised Chili

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This smokey dutch oven beer braised chili is so easy and hearty, with just the right amount of spice and flavor. Braised in a smokey beer sauce, this dutch oven chili is perfect on a cold evening and is the only chili recipe you will ever need!

Here in Northern Nevada, we just had our first big snow storm.

It has always been a tradition in our home to make chili on the first snow fall of the season, and this smokey beer braised chili is the ultimate chili to make on a cold, stormy day. Not only did it snow, but we even put up the Christmas decorations! Usually we wait until after Thanksgiving… but this year we were just too excited. Between the craziness of this year (2020), we are definitely ready to celebrate the beauty and wonder of the season.

Have you started Christmas decorating early? This year there are no rules- so do what makes your heart happy! With all the heaviness in the world, it’s so important to slow down and chase after beauty. Beauty is so important to our souls. Having those Christmas lights twinkling reminds me of Gods goodness in this dark, fallen world. It’s a gentle reminder to find hope and refuge in His presence. The world will leave you empty, but He restores us. I think, despite it all, this Christmas is going to be extra special.

I have so loved to seeing everyone cooking and baking up a storm this year during the pandemic. So many are refocusing on home and what that looks like for their family. The move towards new hobbies and learning to try new things is exciting! So if you’re looking for new recipes to try, you’re definitely in the right place!!

Why we love this smokey dutch oven beer braised chili:

With all those cold winter evenings approaching, having a great go-to chili recipe is a must! This smokey dutch oven beer braised chili is perfectly spiced, rich and totally satisfying! This cozy chili gets braised with a little liquid smoke and light beer making it extra rich, flavorful and unforgettable.

What I love about this dutch oven beer braised chili is how easy it is to put together. After everything is assembled in the dutch oven, you allow it to simmer for two hours, and it’s done! Another bonus? It makes a lot. So you will surely have enough for a large crowed. But, if you do happen to have leftovers, this beer braised chili tastes even better the next day after all the flavors have even more time to marinate.

It also freezes really well, so you can easily freeze some for those nights you just need something super quick.

 

smokey dutch oven beer braised chili ingredients:

There always seems to be so much pressure to make an award winning chili. The few recipes I have tried over the years were good, but were never quite hitting the mark. Something was always missing. After many attempts of tweaking and adjusting, I finally came up with the perfect balance of spice, richness, and smokiness. Who wants an average chili when you can have an award winning chili?!

And this my friends….this is an award winning chili.

Here is what you will need:

• olive oil- a little olive oil for sautéing the vegetables and ground beef.
• onion- onion is a must in chili. Any variety will work fine, but we usually use regular yellow onions or sweet onions. Whichever onion variety you use, make sure the onion is firm with no soft spots.
• tri color bell pepper-you can use whichever colored bell peppers you prefer. I like to use a combination of red and yellow bell peppers for this chili, but green would also be great.
• ground beef- preferably grass fed organic beef for the best quality and flavor.
• chili powder-this recipe uses a lot of chili powder; giving it an excellent chili flavor! Because the chili powder is the main seasoning, I suggest finding a good quality chili powder.
• cumin- cumin always adds so much flavor to any tex-mex or Mexican dish! This recipe calls for 1 whole tablespoon. Don’t be intimidated- it’s totally worth it!
• oregano- a little oregano adds a bit of complexity and earthiness.
• smoked paprika- regular paprika also works great, but you just cant beat smoked! It adds another layer of smokiness that is amazing. Again, look for a higher quality smoked paprika such as the Trader Joe’s one.
• garlic powder- garlic makes everything better! I use a whole tablespoon of garlic in this chili; feel free to add more or less to your liking.
•  sugar- ok, hear me out. I know some of you are weirded out by sugar in chili or spaghetti sauce, but it’s a must. The sugar cuts the acidity from the tomatoes down and brings out the flavor of the dish in a similar way salt does. It really is a game changer in this chili.
• cayenne pepper- add more or less depending on how spicy you like it!
•  liquid smoke- one of my ‘top secret’ ingredients in this chili. Liquid smoke elevates this chili to the next level, giving it that perfect smoked flavor we all know and love. You can find liquid smoke next to the bbq sauce in your local grocery store.
• tomato paste- I love how adding a little tomato paste adds so much richness and flavor! The tomato paste brings out the seasonings in the chili and gives this chili more complexity.
• light beer- I have tried using darker beers for this chili but I recommend sticking with a lighter beer. The beer is a definite must; adding the liquid needed for simmering and for flavor. It’s seriously so good!
• canned tomatoes-I recommend a good quality canned tomato that is organic. Use all the juices!
• black beans, pinto beans and kidney beans-I mean, it wouldn’t be chili without the beans! This chili recipe uses three bean varieties. Find good quality organic canned beans; they’re so much better than the cheaper versions!

Making the beer braised chili:

This chili is seriously so easy and is always a huge hit! All simmered in one pot so you don’t have to destroy the kitchen in the process. Easy, delicious and little kitchen clean up? Yes, please!

Here’s a quick rundown:

• You will start by heating the olive oil in a large Dutch oven over medium-high heat. When the oil is hot, you will then add the onions and peppers, sautéing for 5 minutes, or until the veggies become tender.
• When the veggies are tender, add the beef. Break the beef with a wooden spoon and cook for 5-8 minutes, until the beef begins to brown.
• Next you will add all the seasonings.
• When the seasonings are fragrant, about 1 minute, add the tomato paste into the beef mixture. The tomato paste will “toast” and give the chili more flavor.
• Last but not least, you will add the beer, liquid smoke and sugar.
• Stirring often to prevent sticking, place a lid on the dutch oven and turn the heat on the stove down to low.
• Allow the chili to gently simmer for 2 hours.
• Check for any seasonings (salt, pepper, etc.) and serve with desired toppings!
• Eat and enjoy!

our favorite chili toppings:

And of course, chili isn’t complete without all the delicious toppings!

A few of our favorite toppings are:

• tortilla chips
• corn bread
• sour cream
• cheddar cheese
• green onions
• avocado
• cilantro

And that’s it! A super easy, award winning chili that will surely impress everyone who enjoys it.

We hope you love this Smokey Dutch Oven Beer Braised Chili as much as we do! If you give this chili a try, please be sure to leave a comment and/or rating below! I truly love hearing from you! And if you haven’t yet, be sure to subscribe to the Butternut and Sage newsletter so you never miss a delicious recipe! We have a lot of yummy content coming your way- you definitely wont want to miss it! 🙂

More cozy dinners to try this season:

• Instant Pot Beef and Farro Stew
• 30 Minute Rustic Zuppa Toscana
• Cheesy Roasted Spaghetti Squash Bolognese Boats
• Harvest Apple Walnut Salad with Honey Mustard Balsamic Vinaigrette

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