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Coffee and beer give this Classic Chili a mouthwatering depth of flavor! This recipe simmers slowly for hours, filling your kitchen with rich, meaty aromas and yielding a hearty, perfectly spiced bowl your family will love.
This recipe packs in all the best chili-making secrets! Dark beer and freshly brewed coffee build deep, savory layers without leaving behind their own flavor, while smoky paprika and two kinds of peppers add just the right touch of heat and hearty richness to every spoonful.
If you love hearty, slow-simmered classics like my Texas Chili (a bold, bean-free bowl of red) and Steak Chili, this Classic Chili will be right up your alley. For a delicious twist, try my creamy White Chicken Chili, or turn your leftovers into a fun, family favorite — Frito Pie!
Grab your favorite pot and cozy up — this chili’s worth the wait! ❤️
Before You Begin
✨ Choose the right beef: Go for 80/20 ground beef — the fat adds richness and keeps your chili from tasting dry.
✨ Don’t skip the beer or coffee: These aren’t gimmicks! They build complex, savory layers you’ll taste in every bite.
✨ Simmer low and slow: The magic happens over time — the longer it simmers, the deeper the flavor.
✨ Make it a day ahead: Chili tastes even better the next day once all the spices mingle together.
✨ Adjust the heat: Add extra jalapeño or a pinch of cayenne if your crew likes it spicy!
Ingredients for Classic Chili
This is just a quick glance at what you’ll need. For exact measurements and the full ingredient list, head down to the recipe card below.
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Ground Beef (80/20): Adds richness and flavor — don’t skimp on quality here.
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Olive Oil: For browning the meat and sautéing the veggies.
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Yellow Onion, Red Bell Peppers, Jalapeños, Garlic: The aromatic foundation that builds flavor from the start.
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Dark Beer: Deepens the flavor — a stout works beautifully.
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Strong Brewed Coffee: Adds earthy complexity without tasting like coffee.
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Pinto Beans, Diced Tomatoes, Tomato Paste, Ortega Chiles: The hearty backbone of your chili.
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Chili Powder, Smoked Paprika, Ground Cumin, Salt, Pepper: The spice blend that ties it all together.
Pro Tips
⭐ Bloom your spices: Let your chili powder, cumin, and paprika cook briefly in the oil before adding the liquids — it wakes up the flavor and adds richness.
⭐ Deglaze like a pro: Scrape every bit of browned goodness from the pot when you pour in the beer and coffee — that’s pure flavor!
⭐ Simmer uncovered: This helps thicken the chili naturally without cornstarch or flour.
⭐ Chill overnight: The flavors intensify beautifully after resting in the fridge. It’s one of those rare dishes that actually gets better the next day.
Frequently Asked Questions
⭐ Can I make this without beer?
Absolutely! Substitute the beer with an equal amount of beef broth for a still-delicious version. You can also have non-alcoholic beer.
⭐ Does the chili taste like beer or coffee?
Not at all! Both ingredients burn off and mellow during cooking, leaving only deep, savory flavor.
⭐ Can I use a slow cooker?
Yes! Brown the beef and sauté the veggies first, then transfer everything to your slow cooker and cook on low for 6–8 hours or high for 4–5 hours.
⭐ Can I freeze chili?
Definitely. It freezes beautifully for up to 3 months. Thaw overnight in the fridge and reheat gently on the stove.
What to Serve With
Fresh + Crisp Sides
Add brightness with a KFC Coleslaw, Strawberry Salad, or Harvest Salad for a fresh contrast to the hearty chili.
Cozy Breads
Nothing beats warm, buttery bread alongside a big bowl of chili. Serve it with my Authentic Southern cornbread, Sweet Cornbread, Jalapeno Cornbreador Butter Swim Biscuits — all perfect for soaking up every last spoonful.
Sweet Finishes
Round out your meal with comfort classics like Chocolate Pudding Pie, Chocolate Chip Bundt Cake, or Peanut Butter Lasagna for a cozy, satisfying ending.
More Chili Recipes
- Boilermaker Chili
- Turkey Chili
- Chicken Chili Recipe
- Taco Chili
- Alton Brown Chili
- Pioneer Woman Chili
💗 Tried This Recipe?
If you enjoyed this Classic Chili, please take a moment to leave a ⭐️⭐️⭐️⭐️⭐️ star rating and a quick comment — I love hearing from you!
Tag me on Instagram @gonna_want_seconds so I can see your cozy bowls!
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Thanks for stopping by my kitchen today — happy cooking, friends! ❤️ Kathleen
Classic Chili
Ingredients
- 2-4 tablespoons olive oil
- 1 1/2 pounds ground beef 80/20
- 1 1/2 cups yellow onion diced
- 2 red bell peppers diced
- 2 jalapeno peppers stemmed, seeded and finely chopped
- 10 cloves garlic chopped
- 1/2 tablespoon salt
- 2 (12-ounce) bottles dark beer
- 1 cup strong brewed coffee
- 4 (15-ounce) cans pinto beans drained a bit
- 2 (14.5-ounces) cans petite diced tomatoes
- 1 (12-ounce) can tomato paste
- 1 (4-ounce) can Ortega chiles chopped
- 3 tablespoons dried chili powder
- 1/2 tablespoon smoked paprika
- 2 tablespoons dried ground cumin
- 1 1/2 tablespoons salt
- 1 teaspoon black pepper
Instructions
- Brown ground beef in a dutch oven in 1 tablespoon olive oil until most of the pink is gone; remove to a plate and set aside.
- Add 2 tablespoons of olive oil to the pan and saute onion (1 1/2 cups) for about 2 minutes. Add red peppers (2) and continue to cook until soft. Add jalapeno (2) and garlic (10 cloves) and saute for about 5 minutes. Add 1/2 tablespoon of salt and cooked beef (1 1/2 pounds) to the pan and heat through.
- Add beer (2 bottles) and coffee (1 cup) and stir up any brown bits on the bottom and sides of the pan.
- Add all the rest of the ingredients to the pan and bring to a boil; reduce heat and simmer for 3 hours or until chili is at the desired thickness. Cool and refrigerate overnight. Bring chili to a simmer and serve. Yum!
Notes
- Dark Beer: Chili is all about those deep, developed flavors, and what more developed flavors can you get than in beer? Grab your favorite dark beer — or, if you don't have one, use a stout — and once you taste the final result, you'll never make chili without it again! This is the secret ingredient that a lot of award-winning chili victors swear by. The alcohol burns off, leaving no recognizable beer flavor — just depth and richness.
- Coffee: Don’t skip this secret ingredient — it makes all the difference! Cooking with coffee adds a rich, earthy depth that brings out the best in your spices and beef. You can use brewed or instant coffee (even decaf works!). If you’re curious, this Epicurious article shares more ways to use coffee in savory dishes — but trust me, you’ll be amazed at what it does for chili.
- Beef: This classic chili recipe is a BEEF chili recipe! I use 80/20.
Nutrition
Source: Gonna Want Seconds
Can this be made with chili beans added?
Absolutely, Archie! Enjoy.
Looks wonderful! Just got a Dutch Oven and was looking for recipes to try in it.Looks like this will be great!
Can it be “simmered” in the oven? Lid on or lid off?
Thanks, just learning.
Yes you can simmer it in the oven. I suggest you bring it to a boil on the stovetop before placing it in the oven. I would keep it uncovered. There’s a lot of liquid in the recipe that needs to be reduced to get the flavor right.
I made this for a work lunch tomorrow. It took me a lot longer then 10 minutes for prep time. I worked on it for 45 min but I had to cut event hand. It is simmering now and I couldn’t wait to taste it. Just had a spoonful and this is delicious!!!! So exciting see what everyone at work thinks. I used Yuengling Traditional Lager.
I’m excited for you, Nicole! 🙂 Thank you for the positive review!
OMG! Thank you for this chili recipe! My family love love love this!
I would like to try this. How much coffee do you use?
Hi Denise,
Sorry about that! Still working out the bugs from transferring to the new site! You need 1 cup. I’ve updated the recipe. Thnx so much 🙂
I am trying this chili tonight for my family. I will let you know how it turns out!
Yummy, delicious and very inviting x
Mmmm, I love having a dip-fest with tortilla chips! is that bad?
Chili and beer–two great things that taste great together! Looks so good.
By the way, are you still in on cooking through Vegan Yum Yum? I sent you an email invite yesterday using the email you have listed here for your contact.
If you've changed your mind, no worries! Just please let me know either way. Thanks! 🙂
I'm crazy about chili too. Love the coffee addition!
Anything our mothers made is bound to be great!
Yum, I am definitely craving chili now!
yes I would certainly love a bowl of THAT! Delicious comfort food. With two liquids I can't live without (beer and coffee). Sounds like a winner!
Chili is one of my husbands favorites. I must give this a try. It looks delicious!
Oh, wow. Beer and coffee?!! I'm trying this for sure. It sounds like it would be really tasty.
We eat chili year round, but something about the super bowl season just cries chili.
Go Mama… Love chili, and it is bone chilling cold right now
a very different and reall good combi chilly…but honestly u had me at mama's…..
LOVE IS IN THE AIR W LOADS OF ROMANCE …WISH U ALL OF IT @ 365
This sounds wonderful. I've never used beer or coffee in my chili, but I'd be willing to try. I do the same thing. I begin with plenty of flavorful liquid and then I let it cook down.
mmmm, i can practically smell it now, delicious!!