Slow-Simmered Beef Chili with Dark Ale

By AislePrompt Editorial · Published 2026-07-26 · Updated 2026-07-26

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A hearty beef chili enriched with the deep, malty flavors of dark ale, simmered until tender and robust. This American-inspired beef recipe, ready in about 135 minutes, pairs ground beef, olive oil, yellow onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 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.

Prep: 15 min Cook: 120 min Serves 6 American cuisine 350 cal/serving

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Ingredients

1 lb ground beef
2 tbsp olive oil
1 medium, diced yellow onion
3 cloves, minced garlic cloves
12 oz dark ale beer
14 oz canned diced tomatoes
1 can (15 oz), drained and rinsed kidney beans
2 tbsp chili powder
1 tbsp ground cumin
1 tsp smoked paprika
1 tsp salt
0.5 tsp black pepper
1 cup water

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Instructions

Step 1: Heat 2 tbsp olive oil in a large pot over medium-high heat. Add 1 lb ground beef and cook for 6-7 minutes, breaking up the meat until browned and no longer pink.
Step 2: Add 1 medium diced yellow onion and 3 minced garlic cloves to the pot. Sauté for 4 minutes until the onion is translucent and fragrant.
Step 3: Pour in 12 oz dark ale beer and 14 oz canned diced tomatoes with juices. Stir in 1 can (15 oz) drained kidney beans, 2 tbsp chili powder, 1 tbsp ground cumin, 1 tsp smoked paprika, 1 tsp salt, 0.5 tsp black pepper, and 1 cup water.
Step 4: Bring the mixture to a boil, then reduce heat to low and cover. Simmer gently for 1.5 to 2 hours, stirring occasionally, until the beef is tender and the chili thickens to your preferred consistency.