Three different kinds of meat and spices simmered in a seasonal beer make this triple meat Texas beer chili the perfect Fall meal! A southern staple bean-free chili recipe for anyone out there who, like me, thinks chili is better without beans!
Fall = Chili
It’s 3 PM, your babies are napping, it’s 60 degrees and you’ve got the windows open. A slight breeze and hint of firewood from a nearby bonfire kisses your senses. The earlier-setting sun is streaming in producing a golden glow that matches the leaves outside. Your house is filled with the aroma of simmering savory beef and nutmeg from the “pumpkin patch ale” you cracked for your chili, and that second one you awarded yourself for having dinner done with hours to spare. You have 30, maybe 45 minutes left before the busy evening begins, so you turn on Taylor Swift’s Evermore album, brew an afternoon pot of coffee, and make the most of it. Because the beauty of October is worth enjoying.
Now that I’ve hypothetically ignited your senses, let’s make some chili!
Chili is Better without Beans
Full transparency, I didn’t realize such a thing existed until my Texas-raised husband mentioned one day that I should leave out the beans. I love chili and make it often, but I was raised in the midwest where beans were an MVP ingredient. That being said, I don’t LOVE beans and never have, so why have I always just accepted their hefty presence in one of my favorite meals?
When Matt informed me that “real chili doesn’t have beans”, I was first offended by his apparent disapproval of the chili I had made for years, but I was also immediately on board. We are a meat-lovin’ family, so this triple meat Texas beer chili recipe just makes sense!
What’s in the Triple Meat Texas Beer Chili?
This triple meat Texas beer chili is a modification of the classic chili recipe my family has enjoyed (besides Matt, apparently) for the past many years! Here’s what’s in it (and find substitutions below):
- Ground beef
- Ground pork sausage
- Bacon
- diced tomatoes
- diced green chilies
- green pepper
- onion
- fall beer
- garlic
- Worcestershire
- seasoning (chili powder, smoked paprika, salt)
Substitutions
The great thing about chili is its customizability! You can easily adapt this recipe to suit your family’s unique needs and preferences. Here are a few typical substitutions I’ve found myself using over the years.
- Fall Beer – sub beef broth. The alcohol cooks off when you cook this chili, so no need to worry that it isn’t kid-friendly! that being said, if you don’t have a fall beer on hand, you can use any dark beer or beef broth instead!
- Green Pepper – Sub shishito, Anaheim, any pepper (or omit altogether)! Without beans, you’ll want to make up for the loss of a little variety in your bowl!
- Bacon – Sub any meat you love or have on hand! I’ve used pulled pork as well, the pork flavor nicely compliments the other flavors in this bowl!
Looking for More?
If you love chili, here are a few more meals that might be right up your alley!
- Hatch pepper white chicken chili
- Creamy crockpot chicken tortilla soup
- Slow Cooker French Onion Soup
Now, cozy up, light a candle, grab a blanket and a bowl! You’ll be just as excited to make this chili as you are to eat it!
Triple Meat Texas Beer Chili
Equipment
- Slow Cooker
Ingredients
- 2 lb ground beef
- 1 lb ground pork sausage
- 4-6 strips bacon
- 1 beer (dark or fall variety)
- 2 can diced roasted tomatoes
- 1 can tomato paste 6 oz
- 1 4 oz can chopped green chilies
- 1 green pepper *Any type of pepper you like will do!
- 2 jalapenos seeds removed
- 1/2 onion
- 2 cloves garlic minced
- 2 tbsp Worcestershire
- 3-4 tbsp chili powder
- 1 tbsp cumin
- 1/2 tbsp smoked paprika
- to taste salt
- 2 tsp sugar
Instructions
- Brown ground beef and pork (drain excess fat) and cook/chop bacon.
- Dice onion, pepper(s), and mince garlic. Add all ingredients to slow cooker and stir to combine.
- Cover and cook on low for 5-7 hours or high for 3-4. Then, turn to warm until you're ready to serve! perform taste test and add any additional salt or seasoning necessary. If you prefer thicker chilli, a tablespoon or two of cornstarch will thicken it up. Garnish with cheese, avocado, pickled jalapenos, cilantro, green onion, crackers… whatever you love!
With love from my kitchen to yours,
Kelsie
