Cooking with Beer (Bloggers)

Beer is the most versatile type of alcohol to cook with. It can intensify flavors, liberate aromas, tenderize meats, and help hair loss. (The latter not evaluated by the FDA, but we have a healthy hunch.)

Below are two recipes from our fellow brethren in beer that are just perfect for fall: Spicy Chili using The Fear Pumpkin Ale and Beef Stew with Pearl Necklace Oyster Stout. 

Spicy Chili con The Fear (courtesy of @HipsterBrewfus)


  • 2 lb of ground beef
  • 1 lb steak tips
  • 1 lb sausage
  • 1 large yellow onion, chopped
  • 2 cans chili beans, 75% drained 
  • 1 can diced tomato
  • 3 stalks celery, chopped
  • 1 green bell pepper, chopped
  • 1 red bell pepper, chopped
  • 2 green chili peppers, seeded and chopped
  • 4 beef bouillon cubes
  • 1 cup of The Fear Imperial Pumpkin Ale
  • 1/4 cup chili powder *
  • 1/8 cup chipotle powder *
  • 1 tablespoon oregano
  • 2 teaspoons cumin
  • 1 teaspoon basil
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 tablespoon cayenne pepper *
  • 1 teaspoon paprika 
  • 1 teaspoon sugar
  • 2 cloves garlic, minced
  • 2 teaspoons hot sauce *
  • 1 tablespoon worcestershire sauce

* If you do not want an overly spicy chili, reduce each of these ingredients by half. 


  1. In a large pot (think French Oven), brown ground beef, steak tips, sausage, and onion over medium heat.
  2. Once meat is fully browned and onions translucent, drain fat from pot. 
  3. Combine all other ingredients in the pot and stir thoroughly, reducing heat and bringing mixture to a simmer. 
  4. Simmer, covered, for 90 minutes, stirring occasionally.
  5. Remove lid, which will allow the chili to thicken, and simmer for an additional 30 minutes. 

Pearl Necklace Beef Stew (courtesy of @thane_of_irony)


  • 2 lb beef chuck, cut into 1-inch cubes
  • 1 large yellow onion, diced
  • 1 clove garlic, minced
  • 3 tablespoons tomato paste
  • 2 1/2 cups chicken stock 
  • 2 bottles Pearl Necklace Oyster Stout
  • 1/4 cup brown sugar
  • 1/4 cup flour
  • 2 bay leaves
  • 1 lb potatoes, cut into 2-inch cubes
  • 1 lb carrots, diced 
  • 1 lb peas 


  1. Preheat oven to 350 degrees.
  2. Add vegetable oil to skillet and lightly brown beef and onion over medium heat. 
  3. Transfer beef and onion to a large Dutch oven and add garlic, tomato paste, chicken stock, Pearl Necklace, brown sugar, flour, and bay leaves.
  4. Combining thoroughly, bring mixture to a simmer over medium heat. 
  5. Once simmering, cover and bake in oven for 90 minutes. 
  6. After 90 minutes, stir in potatoes, carrots, and peas. If mixture seems dry, add more beer. 
  7. Cover and return to oven for another 90 minutes until meat and vegetables are tender. 
  8. Remove bay leaves before serving.

Leave a Reply

Your email address will not be published. Required fields are marked *