Hearty chili made with tender beef chunks, pinto beans, jalapeño, tomatoes, and beer—rich, cozy, and totally satisfying.

this recipe

Okay, real talk: last Sunday I found myself staring at an empty fridge—just a sad leftover of half-opened beer, two cans of pinto beans, and a chunk of lonely chuck roast I’d forgotten about. You ever get those “I really should go grocery shopping” moments but then… don’t? That was me.

So I decided: let’s make chili. Not just any chili, but Beef and Pinto Bean Chili—because there’s something about bean-and-beef combo that just feels solid and comforting. I tossed everything into my big Dutch oven with some hope, garlic, and a dash of sass. An hour later, my kitchen smelled like something out of a mountain lodge cookbook. My roommate showed up, I ladled it into bowls, and we ate it out of respect—for dinner and laziness. Sound familiar?

Why You’ll Love This Beef and Pinto Bean Chili Recipe?

Here’s the thing about this Beef and Pinto Bean Chili: it’s not your run-of-the-mill dump-in-a-can chili. You start with real chunks of chuck roast that turn tender as heck during the simmer. Then you pour in beer to deglaze the pot—the result? These crazy flavorful brown bits that you’d kill to have in any bowl of chili. The pinto beans add creaminess and protein without overpowering the chili, and the fresh toppings? They cut through the richness so beautifully. It’s warming but not a brick in your gut. Trust me—this chili feels like a bear hug disguised as dinner.

Ingredient Notes:

Let’s chat about what’s really in this chili—and why each part matters:

• Chuck roast in chunks – Cheaper cut that cooks down into melt-in-your-mouth goodness.

• Onion, jalapeño, garlic – Basic trifecta that brings flavor, texture, and a bit of manageable heat.

• Beer – I used an ale, but honestly, use what you like—or even what you have left from last night.

• Paprika & cumin – Smoky, earthy vibes that give this chili its soul.

• Tomato paste & chopped tomatoes – Give body and tang, like a burger bun without carbs.

• Beef broth – To stretch it and keep it comforting.

• Pinto beans – Creamy, delicious, and filling without turning this into bean soup.

• Toppings – Think radishes for crunch, avocado for creaminess, cilantro for freshness, sour cream for tang, and lime for that zingy finale.

How To Make Beef and Pinto Bean Chili?

Step 1. Brown the meat.
Spray your Dutch oven, season the beef, and brown chunks super well. That sear? Flavor city. Don’t rush it—even on a Monday.

Step 2. Sauté the veggies.
Add oil, toss in onion and jalapeño, sauté until they soften and just start to brown. Garlic joins in the last 30 seconds so it doesn’t burn and taste like a campfire mishap.

Step 3. Beer time.
Pour in your beer of choice and stir the bottom of the pot to get all those caramelized bits off. Let it bubble and reduce for ten-ish minutes—this gives you that standout flavor.

Step 4. Spice and paste.
Stir in paprika, cumin, and tomato paste to let the chili deepen up. Cook it for a minute or so—your kitchen’s gonna smell like the best backyard BBQ ever.

Step 5. Build the chili.
Add back the beef, plus broth, tomatoes, and beans. Bring it to a gentle boil, then lower the heat and simmer for at least 90 minutes. Stir now and then so nothing sticks. At the end, add the rest of the salt.

Step 6. Serve with flair.
Ladle into bowls and pile on radish, avocado, cilantro, a dollop of sour cream, and a lime wedge on the side. That finishing brightness? Chef’s kiss.

Storage Options:

This chili ages like fine wine—okay, fine chili. Let it cool, store in the fridge (airtight), and it’ll last 4 days. Want to stretch it even further? Freeze individual portions. Thaw gently on the stove, maybe add a splash of broth, and you’ve got dinner again.

Variations and Substitutions:

Want to roll your own version? Go for it:

• Ground beef or turkey – Faster and no chunks, still tasty.

• No beer? More broth + a teaspoon of Worcestershire is a solid sub.

• Make it milder – Skip the jalapeño or use bell pepper instead.

• Vegetarian vibes – Swap meat for sweet potato or more beans.

• Smoky punch – Add smoked paprika or chipotle pepper.

What to Serve with Beef and Pinto Bean Chili?

This chili’s hardly shy—you can keep it basic or go deluxe:

• Cornbread or tortilla chips – For all the dipping drama.

• Rice or baked potato – Bulk it up comfortably.

• Chili bar – Let people load up with cheese, hot sauce, pico, onions, whatever.

• Light salad – Or something crunchy and green to balance the bold flavors.

Frequently Asked Questions:

Can I use a slow cooker?
Yep! Brown everything first, then dump it in and cook low for 6–8 hours.

Is it freezer-friendly?
Totally—freeze in portions then thaw overnight or in the microwave.

Spicy or mild?
I’d say medium. Use more or less jalapeño depending on your vibe.

If you make this Beef and Pinto Bean Chili, I want to know. Seriously. Tag me, message me, or just eat the whole pot at 3 a.m.—I’ve been there. It’s warm, bold, and just flexible enough for whatever you’ve got going on. Can’t wait to hear how it lands in your kitchen.

Keep the Flavor Coming – Try These:

Bacon Cream Cheese Baked Spaghetti

Crispy Baked Shrimp

Crispy and Savory Sausage Hashbrown Bites

Beef and Pinto Bean Chili

A hearty and flavorful chili prepared with tender beef, pinto beans, jalapeños, garlic, and tomatoes, simmered in beer and broth until richly thickened. Perfect for a comforting meal with a zesty finish.

PRINT PIN REVIEW SAVE Saved!

Servings

Ingredients

1x2x3x

• Cooking spray
• 1 lb boneless chuck roast trimmed and cut into 1-inch cubes
• ¾ tsp salt divided
• 2 tbsp canola oil
• 4 cups chopped onion approximately 2 medium onions
• ¼ cup finely minced jalapeño peppers approximately 2 large peppers
• 10 garlic cloves minced
• 1 12 oz bottle of beer
• 1 tbsp paprika
• 1 tbsp ground cumin
• 2 tbsp tomato paste
• 3 cups fat-free low-sodium beef broth
• 1 28 oz can whole peeled tomatoes, drained and chopped
• 2 15 oz cans pinto beans, rinsed and drained
• ½ cup thinly sliced radishes
• 1 ripe avocado peeled, seeded, and diced
• 6 tbsp fresh cilantro leaves
• 6 tbsp sour cream
• 6 lime wedges for serving

Cook ModePrevent your screen from going dark

Instructions

 

Sear the beef:

1. Preheat a large Dutch oven over high heat. Lightly coat with cooking spray. Season the beef evenly with ¼ teaspoon of salt. Sauté in the Dutch oven for approximately 5 minutes, turning occasionally to brown all sides. Remove the beef and set aside.

Sauté aromatics:

1. Add the canola oil to the Dutch oven and swirl to coat. Incorporate the chopped onion and jalapeño peppers. Sauté over medium-high heat for 8 minutes, or until vegetables are softened and lightly browned. Add the minced garlic and continue to cook for 1 minute, stirring constantly.

Deglaze and reduce:

1. Pour in the beer, using a wooden spoon to scrape and deglaze the bottom of the pot. Bring to a boil and simmer until the liquid is nearly evaporated, about 10 minutes, stirring occasionally.

Incorporate spices and paste:

1. Stir in the paprika, ground cumin, and tomato paste. Cook for 1 additional minute, stirring frequently to develop the base flavor.

Simmer the chili:

1. Return the beef to the Dutch oven. Add the beef broth, chopped tomatoes, and pinto beans. Stir to combine and bring to a boil. Reduce the heat to low, cover partially, and simmer for 1½ hours, or until the beef is tender and the chili has thickened. Stir occasionally throughout.

Finish and garnish:

1. Stir in the remaining ½ teaspoon of salt. Divide chili into bowls and garnish each serving with sliced radishes, diced avocado, 1 tablespoon of cilantro leaves, and 1 tablespoon of sour cream. Serve with a lime wedge on the side for squeezing over the top.

Notes

To make this recipe gluten-free, substitute the beer with an equal amount of gluten-free beer or additional beef broth. Ensure all canned and packaged ingredients, including tomato paste and broth, are certified gluten-free, as additives or preservatives can contain gluten. Always double-check labels for hidden sources of gluten.

Bitty

DID YOU MAKE THIS RECIPE?Let me know! Mention @nodashofgluten or tag #nodashofgluten

Bitty

I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!

nodashofgluten.com/