New Braunfels Chili with Local Beer and Smoked Paprika
A rich, slow-simmered chili featuring locally sourced beef, Texas chili peppers, and a hint of beer, honoring the town's German heritage and riverfront charm. This american-inspired slow cooker ready in about 65 minutes pairs ground beef, diced onion, diced green bell pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 lb ground beef
- 1 cup diced onion
- 1/2 cup diced green bell pepper
- 3, minced garlic cloves
- 2 tbsp tomato paste
- 14 oz can diced tomatoes
- 1 cup beef broth
- 1/2 cup dark beer
- 1 tsp ground cumin
- 1 tbsp smoked paprika
- 1 tsp dried oregano
- 1/4 tsp cayenne pepper
Instructions
- Step 1: Heat a large pot over medium-high heat. Add 1 lb ground beef and cook until browned, breaking it into crumbles with a spoon, about 8 minutes. Drain excess fat.
- Step 2: Add 1 cup diced onion and 1/2 cup diced green bell pepper to the pot. Sauté for 5 minutes until softened. Stir in 3 minced garlic cloves and cook for 1 minute until fragrant.
- Step 3: Add 2 tbsp tomato paste and cook for 2 minutes, stirring constantly to deepen flavor. Stir in 14 oz diced tomatoes, 1 cup beef broth, 1/2 cup dark beer, 1 tsp ground cumin, 1 tbsp smoked paprika, 1 tsp dried oregano, and 1/4 tsp cayenne pepper. Bring to a simmer, then reduce heat to low.
- Step 4: Cover and simmer gently for 45 minutes, stirring occasionally, until flavors meld and chili thickens to a hearty consistency.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does New Braunfels Chili with Local Beer and Smoked Paprika take to make?
Total time is about 65 minutes (20 min prep + 45 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover New Braunfels Chili with Local Beer and Smoked Paprika?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep ground beef from drying out.
Can I substitute ingredients in New Braunfels Chili with Local Beer and Smoked Paprika?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale New Braunfels Chili with Local Beer and Smoked Paprika for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with New Braunfels Chili with Local Beer and Smoked Paprika?
American slow cooker like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
My whole family loved this.
- ★★★★☆
Nice recipe! Presentation was beautiful. Flavor was good, not great.
- ★★★☆☆
It was fine. Came out a bit bland for my taste.
