Texas-Style Beef & Beer Chili

  • Author: TKWAdmin

Fall is here and it’s the perfect weather for my Beef & Beer Texas-Style Chili! Loaded with beef tips, short ribs, bacon, beer and lots of rich chili spices, you’ll fall in love with this recipe!

Fast, easy and delicious Beef & Beer Chili
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  • 1 28 ounce can Redpack Tomatoes Diced Tomatoes
  • 4 thick slices of bacon, chopped
  • 3 pounds chuck roast, cut into cubes
  • 1 1/2 pounds boneless beef short ribs, cut into cubes
  • 1 cup chopped yellow onion
  • 1 tablespoon minced garlic
  • 8 ounces of wheat beer (or any dark beer)
  • 1 1/2 cups beef stock
  • 2 tablespoon Redpack Tomatoes Tomato Paste
  • 4 tablespoon chili powder
  • 1 1/2 tablespoon cumin
  • 3/4 teaspoon cayenne
  • 1 tablespoon cocoa powder
  • 1/2 teaspoon cinnamon
  • 2 tablespoon Adobo (use less if you want less heat)
  • 2 tablespoon olive oil
  • 23 tablespoon Masa Harina (depending on thickness preference)


  • Crema/sour cream
  • Chopped green onions
  • Cornbread Croutons


  1. Set an 8 quart pressure cooker to sauté/brown function. To the bottom of the pan add the chopped bacon. Cook for a few minutes each side until crispy. Remove from the pan and place on paper towels. Add in the meat a little at a time as you do not want to layer or crowd the pan. Cook for 3-5 minutes or until browned on all sides. Repeat until all the meat is sautéed. If necessary, add the 2 tablespoon of oil. When the meat is all browned add in the chopped onion and cook for 5 minutes, carefully moving around. Add in the garlic, stir and sauté for 2 minutes.
  2. Pour in the beer and, using a wooden spoon, carefully scrape up the brown bits at the bottom of the pan. The pan should be smooth and no bits remaining on the bottom before adding the ingredients. This should take ~2 minutes.
  3. To the beer add in the browned meat, bacon, onions/garlic, spices, stock, tomato paste and entire can of Redpack Tomatoes Diced Tomatoes. Do not stir. Place the lid on, seal and set the pressure cooker to High, 30 minutes. Once the 30 minutes is done, allow the pressure to do release naturally for 15 minutes.
  4. Carefully remove the lid and spoon out 1/2 cup of the chili liquid to a bowl and add the Masa Harina. Whisk to combine. Add the mixture to the chili and carefully stir to help thicken. *Note if you started with a 12 ounce bottle of beer you can totally use the 4 ounces of beer with 4 ounces of chili liquid here.
  5. Plate the chili and top with favorite toppings. Store in the fridge in an airtight container for 5-7 days or freeze for up to 2 months.
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