Time: about 1.5 hours before serving

Yield: 10 servings


  • 2 lbs ground beef
  • 1 large red pepper, diced
  • 1 large onion, diced
  • 1 large garlic clove, minced
  • 1/3 cup chili powder
  • 2 (15.25 oz to 19 oz) cans kidney beans, drained and rinsed
  • 1 (28 oz) can crushed tomatoes
  • 1 (6 oz) can tomato paste
  • 3/4 cup water
  • 1.5 tsp salt
  • 1 tsp molasses
  • 1 bay leaf
  • 1 bottle beer, any kind


  1. In a large saucepot over high heat, cook ground beef, red pepper, onion, and garlic, stirring frequently, until all pan juices evaporate and beef is well browned, about 15 minutes.
  2. Stir in chili powder and cook 1 minute. Add beer and stir until foaming dissipates.
  3. Stir in tomatoes, tomato paste, water, salt, molasses, and bay leaf. Heat to boiling. Reduce heat to low and cover. Simmer for 45 minutes, stirring often to prevent beans from sticking to bottom of the pot.
  4. Stir in kidney beans and add more water if chili is too thick. Cover and simmer 15 minutes longer to blend flavors.
  5. Discard bay leaf before serving.

Serve with shredded Colby jack cheese, red onions or scallions, avocado, cilantro, and hot sauce. Also, serve with warm cornbread. Chili is better the next day so you can make this ahead of time and reheat when needed.