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Chili Con Coors: A Chef’s Ode to a Surprisingly Delicious Brew

I remember the first time I ever tasted Chili Con Coors. It was at a tailgate party, the air thick with anticipation for the big game. I saw a massive pot simmering on a portable stove, and the aroma was intoxicating – a blend of smoky bacon, earthy spices, and something subtly… different. I asked what the secret ingredient was, and the cook winked and held up a silver bullet can of Coors. I was skeptical, but one bite, and I was hooked. The beer added a unique depth and slightly sweet undertone that elevated the chili to a whole new level. Years later, it’s still one of my favorite chili recipes.

Recipe Overview

Prep Time: 20 minutes
Cook Time: 3 hours
Total Time: 3 hours 20 minutes
Servings: 6
Yield: 6 bowls
Dietary Type: Varies depending on ground beef and bacon choices

Ingredients

1 tablespoon olive oil
¼ lb crispy diced bacon
1 large diced onion
4 garlic cloves, minced
1 stalk celery, diced
1 medium diced green pepper
1 medium diced red pepper
1 tablespoon olive oil
2 lbs ground beef, cooked and drained (Choose lean ground beef for a healthier option)
1 (28 ounce) can B&M baked beans
4 tablespoons white flour
2 (16 ounce) cans stewed tomatoes
1 (16 ounce) can tomato paste
2 (16 ounce) cans red kidney beans
½ lb sliced mushrooms
2 tablespoons Worcestershire sauce
2 tablespoons lime juice
1 (14 ounce) can beef broth
1 teaspoon cayenne pepper (Adjust to your spice preference)
4 tablespoons chili powder
2 tablespoons ground cumin
1 tablespoon oregano
Tabasco sauce (to taste)
1 teaspoon sugar
1 (4 -7 ounce) can chopped green chilies
1 (12 ounce) can Coors beer (Coors Banquet is recommended, but Coors Light will also work)

Equipment Needed

Large pot or Dutch oven
Sauté pan
Potato masher
Measuring spoons and cups
Knife and cutting board

Instructions

In a large pot or Dutch oven, cook the diced bacon in 1 tablespoon of olive oil over medium heat until crispy. Remove the bacon from the pot and set aside, leaving the rendered fat in the pot.
To the same pot, add the diced onion, minced garlic, diced celery, and diced peppers. Sauté over medium heat until the vegetables are softened, about 5-7 minutes. Stir frequently to prevent burning.
In a separate sauté pan, heat 1 tablespoon of olive oil over medium-high heat. Cook the ground beef until browned, breaking it up with a spoon as it cooks. Once cooked through, drain off any excess fat.
Add the cooked and drained ground beef to the large pot with the sautéed vegetables.
Using a potato masher, lightly mash the B&M baked beans in a separate bowl. Mix in the 4 tablespoons of white flour until well combined. This mixture will help thicken the chili. Set aside.
Add the remaining ingredients to the large pot: stewed tomatoes, tomato paste, red kidney beans, sliced mushrooms, Worcestershire sauce, lime juice, beef broth, cayenne pepper, chili powder, ground cumin, oregano, Tabasco sauce (to taste), sugar, and chopped green chilies.
Add the cooked bacon, the mashed bean and flour mixture, and the Coors beer to the pot.
Stir all the ingredients well to ensure everything is evenly distributed.
Cover the pot and bring the chili to a boil over medium-high heat.
Once boiling, reduce the heat to low and simmer, covered, for 3 hours, stirring occasionally to prevent sticking.
After 3 hours, taste the chili and re-season with additional spices as needed. Consider adding more chili powder, cumin, cayenne pepper, or Tabasco sauce to adjust the flavor to your liking.
For the best flavor, refrigerate the chili overnight (if you can wait!). This allows the flavors to meld together and deepen.
The next day, reheat the chili over medium heat until heated through.
Serve hot and enjoy!

Expert Tips & Tricks

Browning the beef: Ensure you get a good sear on the ground beef. A deep brown color translates to richer, more complex flavors in the final chili.
Spice Level: Control the heat by adjusting the amount of cayenne pepper and Tabasco sauce. Add a little at a time, tasting as you go.
Thickening: If your chili is too thin, you can mix a tablespoon of cornstarch with cold water to create a slurry and stir it into the chili during the last 30 minutes of simmering.
Slow Cooker Adaptation: This recipe can easily be adapted for a slow cooker. Combine all ingredients in the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours.

Serving & Storage Suggestions

Serve the Chili Con Coors hot in bowls, garnished with your favorite toppings such as grated cheddar or jack cheese and/or sour cream. Chopped green onions, avocado, and a dollop of Greek yogurt are also excellent additions.

Leftover chili can be stored in an airtight container in the refrigerator for up to 3-4 days. For longer storage, freeze the chili in freezer-safe containers for up to 2-3 months. Thaw overnight in the refrigerator before reheating. Reheat gently on the stovetop or in the microwave.

Nutritional Information

Note: Nutritional information is an estimate and may vary based on specific ingredients and serving sizes.

Nutrient	Amount per Serving	% Daily Value
Calories	650 kcal	33%
Total Fat	30g	46%
Saturated Fat	12g	60%
Cholesterol	90mg	30%
Sodium	1500mg	65%
Total Carbohydrate	60g	20%
Dietary Fiber	15g	60%
Sugars	18g	–
Protein	45g	90%

Variations & Substitutions

Vegetarian/Vegan Chili: Substitute the ground beef with plant-based crumbles and use vegetable broth instead of beef broth. Ensure your Worcestershire sauce is vegan-friendly.
Spicier Chili: Add more cayenne pepper, a pinch of red pepper flakes, or use a hotter variety of chopped green chilies.
Smoked Chili: Add a teaspoon of smoked paprika for a smoky flavor. You can also use smoked sausage instead of or in addition to the bacon.
Bean Variety: Feel free to experiment with different types of beans such as pinto beans, black beans, or cannellini beans.

FAQs (Frequently Asked Questions)

Q: Can I use a different type of beer?
A: While Coors adds a specific flavor profile, you can experiment with other light lagers. Avoid darker, heavier beers as they may overpower the chili’s flavor.

Q: Can I make this chili without bacon?
A: Yes, you can omit the bacon for a healthier or vegetarian version. However, the bacon adds a delicious smoky flavor. Consider adding a teaspoon of smoked paprika if you omit it.

Q: How can I make this chili thicker?
A: The bean and flour mixture helps to thicken the chili. You can also add a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water) during the last 30 minutes of simmering.

Q: Can I freeze this chili?
A: Absolutely! Chili freezes very well. Store it in airtight containers for up to 2-3 months.

Q: Is it necessary to refrigerate the chili overnight?
A: While not strictly necessary, refrigerating the chili overnight allows the flavors to meld together and deepen, resulting in a more flavorful final product.

Final Thoughts

This Chili Con Coors recipe is a testament to the magic that can happen when you dare to experiment in the kitchen. The addition of a humble can of beer transforms a classic chili into something truly special. Don’t be afraid to tweak the recipe to your liking, adjust the spice level, and add your own personal touch. I hope you enjoy this flavorful and satisfying chili as much as I do. I’d love to hear your feedback and see your creations! Share your experiences, and let me know what unique twists you’ve added. Happy cooking!

Chili Con Coors Recipe