Idaho Beer Chili

Idaho Beer Chili

When the leaves start crunching, there’s one thing we crave more than candy this time of year...a big pot of Beer Chili simmering on the stove.

Halloween in Idaho tends to be the perfect mix of cozy and chaotic. Our go-to Goddess on Tap Beer Chili is perfect for "prep and forget". Let it work its magic while the rest of the evening unfolds! 

This hearty dish starts with ground beef and Italian sausage, browned up with a generous grind of Idahoan and Pumpkin Spice Seasoning, the secret weapons that makes every bite bold, garlicky, and just a little bit addictive. Bell peppers and red onion add color and sweetness, while a touch of cinnamon and smoked paprika create that deep, cozy flavor we all crave when the temperature drops.

Then comes the fun part. Cracking open a cold beer! Whether you’re team amber ale or stout, the brew adds a mellow richness that ties everything together (also great with a gluten-free brew to keep things allergy friendly). 

It’s the kind of meal that feels like fall in a bowl; smoky, sweet, a little spicy, and perfect for feeding a crowd. We love making it on Halloween night before the trick-or-treaters arrive. It keeps warm on the stove for hours, ready to ladle into bowls between costume fixes and candy handouts.

Serve it with all the toppings! Sharp cheddar, sour cream, avocado, tortilla chips, and fresh cilantro and you’ve got the ultimate fall comfort food.

Whether you’re hosting friends for a spooky movie night, heading to a neighborhood block party, or just cozying up after an evening of handing out candy, Idaho Beer Chili is a Halloween tradition worth keeping.

Ingredients

  • 2 tablespoons extra virgin olive oil
  • 1 pound ground beef
  • 1 pound ground Italian sausage
  • 1 red onion, diced
  • 3 bell peppers, diced
  • 2 tablespoons ground Garlic Goddess Idahoan Seasoning
  • 2 tablespoons ground Garlic Goddess Pumpkin Spice Seasoning 
  • 1 tablespoon cumin
  • 2 teaspoons smoked paprika
  • 1/4 teaspoon ground cinnamon
  • 1 (12-ounce) bottle of your favorite beer (amber ales or stouts work great)
  • 1 (6-ounce) can tomato paste
  • 1 (28-ounce) can crushed tomatoes
  • 1 (14-ounce) can fire-roasted tomatoes
  • 1 (15-ounce) can black beans, drained and rinsed
  • 1 (15-ounce) can pinto beans, drained and rinsed
  • 1 (15-ounce) can kidney beans, drained and rinsed

Instructions

  1. In a large Dutch oven or heavy-bottomed pot, heat olive oil over medium-high heat. Add the ground beef and Italian sausage, breaking them up as they cook. Cover with 1 TB Idahoan Seasoning. Sauté until browned and cooked through, about 7–8 minutes. Drain excess fat if needed.

  2. Stir in the diced red onion and bell peppers. Cook until softened, about 5 minutes.
    Sprinkle in remaining Idahoan Seasoning, cumin, smoked paprika, and cinnamon. Stir until fragrant, about 1 minute.

  3. Add the tomato paste and cook for another 2–3 minutes, stirring frequently to caramelize slightly. 

  4. Slowly pour in the beer, scraping up any browned bits from the bottom of the pot. Let it simmer for 3–4 minutes until slightly reduced.

  5. Stir in the crushed tomatoes, fire-roasted tomatoes, all three types of beans, and Pumpkin Spice Seasoning. Bring to a simmer, then reduce heat to low. Cover and cook for 30–45 minutes, stirring occasionally.

  6. Taste and adjust seasoning as needed (a pinch of salt or more Garlic Goddess seasoning, if desired). Serve hot, topped with cheese, avocado, tortilla chips, or sour cream! 

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