Tavern Chili
Hearty ground beef chili simmered with beer, tomatoes, and kidney beans, ready in 30 minutes using your microwave. Topped with melted cheddar and sour cream, this pub-style chili delivers bold, smoky flavor with almost no cleanup.
YIELD
6 servingsPREP
10 minCOOK
20 minREADY
30 minWho says you need a stove to make a bowl of chili that’ll knock your boots off?
This tavern-style chili gets its rich, smoky backbone from beer and chili powder, all cooked start to finish in the microwave in about 30 minutes flat.
Ground beef, canned tomatoes, and kidney beans do the heavy lifting while you sit back and wait for the magic to happen.
Pile on the shredded cheddar and a dollop of sour cream, and you’ve got yourself a game-day winner.
Pro Tips
- Use a darker beer like a stout or porter for deeper, maltier flavor in the chili.
- Break the beef up really well during the first stir so you don’t end up with big clumps.
- Let the chili rest covered for the full 5 minutes at the end. That standing time is where the flavors really come together.
- Serve with cornbread or crusty bread to soak up every last drop.
Ingredients
Directions
Crumble beef into 2 qt microwave-safe casserole; stir in chili powder and garlic.
Cover with lid; microwave on HIGH 5 minutes or until beef is no longer pink, stirring once during cooking to break up meat.
Spoon off fat.
Stir in soup mix beer or water, tomatoes with their liquid and beans.
Cover; microwave on HIGH 3 minutes or until hot and bubbling.
Stir again.
Reduce power to 50%.
Cover; microwave 10 minutes or until flavors ar well blended, stirring once during cooking.
Let stand, covered, 5 mins.
Garnish with cheese and sour cream.
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