This chili has great flavor and a pleasant kick. I like to use tenderloin tips for the meat as it breaks down beautifully into the tenderest of chili.  When I made the chili, I had frozen some turnkey stock from Thanksgiving which added great depth to the soup.  If you don’t have homemade stock, a good quality beef broth will work.  Using dried beans is also a big plus as it enhances the texture and adds to the depth of flavor.  The amber ale is perfect for this dish, and the addition of the fresh garnish at the end is so good!

Serves 4-6


  • 3 Tbs. olive oil
  • 3 pieces bacon, extra-thick cut
  • 1 large sweet onions, diced (about 4 cups)
  • 1 large fresh poblano pepper, finally chopped
  • 3 cloves garlic, minced
  • 1 tablespoon tomato paste
  • 2 cups fresh chopped San Marzano tomatoes (substitute 15 oz can chopped tomatoes)
  • kosher salt and pepper
  • 2-1/2 lb. tenderloin tips, cut into 1-inch cubes
  • 1/2 lb dried kidney beans (soak according to directions), or 2 -15 ounce canned beans
  • 1 bay leaf
  • 2 teaspoons chipotle powder, more for spicier chiliNew Mexico chili powder (or 2 tablespoons ancho chili powder)
  • 2 teaspoons smoked paprika
  • 1 tablespoon Penzey’s Chili 3000 seasoning or favorite chili seasoning
  • 1 tablespoon ground cumin
  • 12-oz. bottle amber ale, such as Shiner Bock (made in Shiner, Texas) or other favorite amber ale
  • 4 cups homemade stock or low-salt beef broth
  • juice of 1 lime, more to taste
  • 1/4 cup chopped cilantro

For the garnish:

  •  red onion, finely chopped
  • diced tomato
  • coarsely chopped fresh cilantro
  • sliced avocado
  • thinly sliced jalapeño
  • shredded Colby jack cheese
  • tortilla strips


Using a large dutch oven (8 qt), place bacon in pan and cook through.  Remove and set aside on paper towels.  Add a tablespoon of olive oil to the skillet.  Pat the tenderloin dry and season with salt and pepper.  In batches, sear the tenderloin tips briefly until exterior is seared.  Remove and set aside.  Add remaining oil to the pot, and add onions, poblanos, garlic, tomato paste and chopped tomatoes. Sauté for 8-10 minutes until vegetables are quite soft and tender.  Add beef, along with any accumulated juices back to pot and bacon along with bay leaf and all seasonings.  Add beer and 3 cups of stock, reserving remaining stock for cooking process as chili absorbs liquid (you will need more liquid if you use the presoaked beans).  If using presoaked beans, add them now.  Bring mixture to a boil, reduce heat and simmer, partially covered for several hours until meat is tender and falling apart (about 3 hours) and beans are tender and cooked.  If using canned beans, add them during the last 15 minutes of cooking.  Adjust seasonings to taste, add fresh squeezed lime juice and the stir in fresh cilantro just before serving.  Discard bay leaf and serve chili in bowls garnished as desired.  Enjoy!