Hold My Beer Chili is a personal milestone where I formally embrace the Instant Pot. Yeah, I said it. I used the Instant Pot for this recipe. For many years, I was not a believer in the Instant Pot, but I have crossed over. Let me explain.
If you are a kitchen weirdo like I am, Instant Pots seem a little gimmicky. Also, do you have any idea how much kitchen equipment I have? Tons, and I mean that so very literally. I try to cook everything on the stove top in order to keep my cabinets uncluttered. But dang it, I love that thing, especially when it comes to making winter soups and stews. Set it and forget it. Chili is not exception.
My New Favorite Chili Recipe
Hold My Beer Chili is my invention. In addition to using the Instant Pot, beer and bones are the critical elements of this recipe. Beer gives the broth a lovely yeasty flavor, rich and savory. Please don’t use a light beer, as they are low in calories and flavor.
Beef bones will also make this chili extra rich. Imagine chili combined with bone broth. The flavor is very rich and satisfying. Of course, pull out and discard the bones before you serve Hold My Beer Chili.
If you are planning a football party, Hold My Beer Chili is easily made ahead of time. The flavor is even more rich when made a day in advance. Add toppings such as chopped onions, cilantro, shredded cheddar cheese, tortilla chips, or even hot sauce. The heat level on this chili is medium, so more spice might be what your family chili-heads request.
Once this chili dish is cooled, you can portion it out and freeze it for future enjoyment. However, we ate this entire batch over freshly baked potatoes. It was amazing!
Hold my Beer Chili is amazing
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Total Time: 55 minutes
- Yield: 8 servings 1x
Ingredients
4 oz dried chile ancho (57g)
2 cups water (480ml)
2 cloves garlic
7oz can chile chipotle (199g)
1/4 cup olive oil (60ml)
1 large onion, chopped
3 lbs. bone-in beef chuck roast cut into small cubes, bones reserved (1.5kg)
14.5oz can tomatoes, drained (411g)
2 tsp. salt or to taste (8g)
½ tsp. ground black pepper (1g)
¼ tsp. ground cumin (1g)
12oz beer (355ml)
¼ cup dried corn tortilla mix (31g)
Optional Sides: tortilla chips, crackers
Optional toppings: grated cheese, chopped cilantro, chopped onions, avocado
Instructions
Place chiles in a medium saucepan. Fill the saucepan halfway full with water. Bring the saucepan to a boil and allow the chiles to simmer until soft, about 5 minutes. Drain and discard the water. Remove the stem and seeds. Rinse to remove any extra seeds.
Place the water, garlic, chile chipotle and prepared chile ancho in the container of a blender. Puree until smooth. Set aside.
Using an Instant Pot, heat the olive oil on the “brown” setting. Add the onions and brown for 2-3 minutes. Add the cubes of beef along with the beef bones. Brown until well darkened, about 5-7 minutes.
Add the chile puree along with the canned tomatoes and beer. Season with salt and pepper. Afix Instant Pot lid and set for “stew.” Allow the Instant Pot to run the cooking cycle. Once the Instant Pot has completed the cooking cycle, open the pot. Add the pinto beans (if desired) Stir to combine the ingredients.
Serve warm with optional sides and toppings. Best when made one day in advance of serving.
Notes
For stovestop cooking, simply follow the same instructions but cover and simmer for 2 hours. Check every 20 minutes to ensure there is enough liquid for stewing. Add 1/2 cup of liquid such as beer or water as needed.
I have been on the hunt for a “go-to” chili recipe for several years. This sounds more like what I am looking for in a chili. I also have resisted these electric gadgets for the same reasons you mentioned but just purchased one. I guess I will have to use it to make Hold My Beer Chili. Thanks.
Hey Gayle! It’s my new “go-to” recipe also. We really liked this one! Enjoy! MG