For an even deeper flavor, brown the ground beef in batches to avoid overcrowding the pot. Feel free to experiment with different types of beans, such as kidney beans or black beans. If you prefer a spicier chili, add a pinch of cayenne pepper or a chopped jalapeño. This chili tastes even better the next day! Store leftovers in an airtight container in the refrigerator for up to 3 days.
Lazy Hazy Beef Chili
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PREP TIME10 mins
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COOK TIME1 hrs 10 mins
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TOTAL TIME1 hrs 20 mins
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SERVING8 People
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VIEWS18
Embrace the art of effortless cooking with this incredibly flavorful chili. This recipe delivers a rich, satisfying taste without hours of slaving over a hot stove. Chunky salsa provides the convenience of pre-chopped vegetables, while the distinctive Hazy IPA introduces a subtle complexity that will leave everyone wondering about your secret ingredient. It's the perfect cheat code for a weeknight win!
Ingridients
Adjust Servings
Nutrition
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Carbohydrate31 g
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Cholesterol137 mg
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Fiber8 g
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Protein46 g
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Saturated Fat15 g
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Sodium1975 mg
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Sugar8 g
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Fat33 g
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Unsaturated Fat0 g
Follow The Directions
01
StepIn a large, heavy-bottomed pot or Dutch oven, add the ground beef to a dry, cold pot. Turn the heat to high. (1 minute)
02
StepAs the beef begins to sizzle, use a potato masher or sturdy spatula to break it up into small pieces. The texture is up to you – very fine crumbles or larger chunks. Continue cooking, breaking up the beef, until it's no longer pink, about 7 minutes.
03
StepAdd the chili powder, chipotle pepper, black pepper, salt, and cinnamon to the pot. Cook, stirring constantly, for 1 minute to toast the spices and release their aromas. (1 minute)
04
StepPour in the Hazy IPA beer. Stir, scraping up any browned bits from the bottom of the pot. Bring the mixture to a boil and let it bubble away until the liquid is reduced by about half, about 2-3 minutes. (3 minutes)
05
StepAdd the sugar, oregano, garlic powder, diced tomatoes (with their juices), and jarred salsa. Stir well to combine. Return the mixture to a simmer. (2 minutes)
06
StepStir in the drained pinto beans. Reduce the heat to medium-low, cover the pot, and cook, stirring occasionally to prevent sticking, until the chili has thickened and the flavors have melded to your liking, about 1 hour. (60 minutes)
07
StepTaste and adjust the seasoning as needed. Ladle into bowls and top with sour cream, green onions, Cheddar cheese, and fresh cilantro leaves. Serve immediately.
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RECIPE REVIEWS
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Please Rate
Narciso Vandervortcorkery
Jun 23, 2025I've made this chili several times now, and it's always a hit. It's become a staple in my house.
Gabriella Purdy
Jun 5, 2025The Hazy IPA adds a really unique depth of flavor that you can't quite put your finger on. Everyone loved it!
Abraham Mayer
May 24, 2025This chili is amazing! I can't believe how easy it is to make and how much flavor it has.