Winter 2018 Exclusive

Beer in my Chili? Yes Please!

Swapping some of the liquid in your favorite chili recipe, for beer, enhances the flavors of the beef, beans and spices. But did you know that adding coffee imparts surprising depth and complexity? Meat and java share a unique, earthy flavor, that when combined, is magic.

This chili recipe, created by San Francisco-based chef Joe Garcia, is made with Lagunitas Cappuccino Stout, which combines the best of both worlds, bringing this hearty dish to a whole new level.



  • 4 Tbsp. olive oil
  • 2 garlic cloves, crushed
  • 1 medium onion, diced
  • 1 medium jalapeño, finely diced
  • 1 Tbsp. “Black Magic” (see below)
  • 2 Tbsp. cumin
  • 5 lbs. ground bison, beef or pulled pork
  • 15 oz. Lagunitas Cappuccino Stout
  • 15 oz. stewed tomatoes with juice
  • 30 oz. black beans or pinto beans, drained and rinsed (optional)
  • Salt and pepper to taste

Black Magic
(This makes more than needed, but this spice blend is a great addition to many dishes.)

  • 24 oz. paprika
  • 6 oz. onion salt
  • 4 oz. garlic powder
  • 1 oz. white pepper
  • 1 oz. black pepper
  • 1.5 oz. cayenne
  • 2 oz. dry oregano
  • 2 oz. dry thyme
  • 2 oz. dry ground fennel seed



Sweat crushed garlic, onion and jalapeño in olive oil until translucent, season with “Black Magic” and cumin. Add ground meat and sauté until cooked through. Add Lagunitas Cappuccino Stout and reduce by half. Add stewed tomatoes with the juice. Drain and rinse beans (if using), add to chili.

Let chili simmer for at least one hour over a low flame or until meat is fully cooked. Add additional spices for more heat if you like your chili to have an extra kick. Season with salt and pepper. Ladle into bowls and top with shredded cheese, diced onions and a dollop of sour cream.

This chili gets better with age so feel free to chill in the fridge or freezer.

-Recipe courtesy of


Want even more? Below are more beer chili recipes from some of our friends…


Salmon & Sierra Nevada Chili


  • 12 oz Sierra Nevada Pale Ale
  • 14 oz chopped tomatoes, drained, juice reserved
  • 1 oz dark chocolate
  • 1/2 lbs salmon jerky cut into bite-sized pieces
  • 1/2 medium size sweet onion, chopped
  • 1 small poblano pepper, diced
  • 1 1/2 Tbsp. chili powder
  • 1/2 tsp. crushed red pepper
  • 1/2 tsp. oregano


Saute onions and poblanos in olive oil until carmelized. Add seasonings to taste.  Add tomatoes and saute about 15 minutes. Add beer and chocolate and continue to cook till reduced and thickened – about 15 to 20 minutes, stirring frequently. Reduce heat to light simmer and add salmon jerky. Stir and let simmer until ready to serve.

-Recipe courtesy of



Dogfish Head 90 Minute Beer & Bacon Chili


  • 2 slices thick-cut bacon, finely chopped
  • 1 large onion, finely chopped
  • 1 large garlic clove, minced
  • 1 ½ pounds of lean ground beef
  • 1 Tbsp. chili powder
  • 1 ½ tsp. of smoked Spanish paprika
  • 1 ½ tsp. of cayenne pepper
  • 1 tsp. of salt
  • 14.5 oz. crushed tomatoes
  • 8 oz. tomato sauce
  • 1 cup of Dogfish Head 90 Minute IPA
  • 1 tsp. Worcestershire Sauce
  • 14.5 oz. pinto beans, drained and washed


In a large, heavy-bottomed pot over medium-high heat, cook bacon, stirring until it just begins to brown, about 4 minutes. Add onion, lower heat to medium, cover and cook, stirring occasionally, until translucent, 4 to 7 minutes. Uncover pan, stir in garlic, and cook another minute. Increase heat to medium-high and add ground beef; break it up with a wooden spoon and stir gently until it loses its raw color, 6 to 8 minutes.

Stir in spices and salt and cook another minute. Add tomatoes, tomato sauce, beer and Worcestershire and bring to a boil. Reduce heat to medium-low, cover partially and cook 30 minutes. Add beans and cook 10 minutes, uncovered.

You should end up with a thick, smoky, slightly sweet, slightly spicy chili. The caramel notes of the 90 Minute IPA will intensify and give you an astounding chili that you’ve never tasted before.

-Recipe courtesy of



Lager Chili Dip


  • 1 Tbsp. olive oil
  • 1 medium onion
  • 1 medium green bell pepper
  • 2 garlic cloves
  • 1 jalapeño
  • 1½ lb ground beef
  • 2 Tbsp. chili powder
  • 2 tsp. ground cumin
  • 1 tsp. oregano
  • 14.5 oz. can diced tomatoes in juice
  • 8 oz. can tomato sauce
  • ½ cup Yuengling Lager
  • 1 tsp. salt
  • ½ tsp. black pepper
  • 15½ – 19 oz. can pinto beans
  • 1 cup sour cream
  • 1 cup shredded Cheddar cheese


Heat oil in large saucepan over medium heat. Add diced onions, bell pepper, garlic and jalapeño. Cook about 6 minutes, stirring often, until onion softens. Add beef and cook about 8-10 minutes, stirring and breaking up meat until losing its pink color. Drain off fat.

Add chili powder, cumin and oregano; mix thoroughly. Stir in tomatoes with their juice, tomato sauce, Yuengling Lager, salt and pepper. Bring to a simmer and then reduce heat to medium-low. Cook 35 minutes, add beans and cook 10 minutes more or until thickened.

Remove from heat. Let stand 5 minutes; skim any fat that rises to the surface. When serving, spoon sour cream in center and sprinkle cheese on top. Use tortilla chips for dipping.

-Recipe courtesy of Yuengling

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