A Bowl of Cozy: Chef John’s Hearty Beer Chili with a Chocolate Twist

When the cooler days roll in, nothing beats a big pot of chili simmering on the stove. This isn’t your run-of-the-mill chili— Chef John Fuller’s Beer Chili packs a punch with a secret ingredient that takes it up a notch: Modelo Negra beer. The dark brew brings a mild chocolate undertone, making this hearty dish extra special without the need for fancy extras.

Chef John has spent decades perfecting recipes, but this one’s a family favorite. It’s what he loves to cook when he’s hanging out with his kids in the kitchen, teaching them how to make a great meal. And believe me, this chili is just as good for game days as it is for quiet family dinners.

Let’s get right to it—no messing around here. Here’s how Chef John makes his Beer Chili:

Chef John’s signature Beer Chili made with Modelo Negra, topped with sour cream, cheese, and green onions—perfect for a cozy fall meal.

Ingredients:

Ground beef (73/27 or 80/20)

- 73/27: Use 2 tbsp tomato paste

- 80/20: Use 1 tbsp tomato paste

- Leaner meats: No tomato paste needed

Beans: Use whatever you like! Pinto, kidney, black, or a combination work great. Diced and/or Crushed Tomatoes

Dark chili powder or New Mexico chili powder

1-2 diced jalapeños, seeds removed (*Chef sometimes roasts them for extra flavor)

A mix of sweet and smoked paprika

A dash of cayenne for a little heat (optional)

Salt to taste

1 bottle Modelo Negra beer

Pro tip: If you can’t get your hands on Modelo Negra, throw in a little shaved dark chocolate instead. Skip the milk chocolate—it’s too sweet for this dish.

Instructions

1. Brown the Beef: In a large pot, brown the ground beef. If using 73/27, drain off some fat before adding 2 tablespoons of tomato paste (1 tablespoon if you’re using 80/20). Skip the paste if you're using leaner meats.

2. Build the Flavor: Add in your diced jalapeños, chili powder, paprika, and a dash of cayenne if you like it spicy. Stir it up and let the spices bloom in the heat.

3. The Secret Ingredient: Pour in a bottle of Modelo Negra. The dark beer brings a subtle chocolate flavor to balance the heat and spices. If you’re not using beer, add in some shaved dark chocolate for that extra depth of flavor.

4. Simmer: Let the chili simmer for at least 45 minutes, stirring occasionally. The longer, the better—it gives all the flavors time to meld together. *It is very important to simmer prior to adding the beans and tomatoes, so that the alchol burns off from the Modelo Negra.

5. Beans and Tomato Time: Toss in your favorite beans—Chef John loves using a mix of pinto and black beans, but feel free to use whatever you have on hand. This is the time to also put your choice of tomatoes in.

6. Final Touch: Taste and adjust the salt. If you want to kick up the heat, now’s the time to add more cayenne.

*Chef’s Tips:

- Roasting Jalapeños: Roasting them adds a smoky depth, but if you’re in a hurry, just toss them in fresh. Either way, the heat is totally customizable.

- Chili Powder: Dark chili powder or New Mexico chili powder gives this chili its signature bold flavor. Don’t skimp on this step!

- Beans or No Beans: Use whatever beans you like, or skip them altogether. This recipe is all about what you and your family love.

Serve this chili with a side of cornbread, or pile it high with toppings like shredded cheese, sour cream, and green onions. Chef John’s Beer Chili is hearty, flavorful, and perfect for fall days when you need a little extra comfort in a bowl.

Whether you're cooking for the family or just looking for something to warm you up after a long day, this beer chili delivers every time.

Image Credit: All images are the property of Live Out Loud Branding. A special usage license is granted to Chef John Fuller. Unauthorized use is prohibited.