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“Smoked beer —the result of infusing a weightier style of beer, such as brown ale, porter, or stout, with smoking agents—has ancient roots in Germany but has been recently revived by American brewers aiming to put their own twist on the old style. This recipe combines the fireside flavor with a classic chili. Smoked beer is available at many gourmet markets and liquor stores. Schlenkerla Smokebeer was used here. Adapted from Stephanie V.W. Lucianovic.”
2hrs 20mins

Ingredients Nutrition


  1. Heat the olive oil in a large, heavy-bottomed pot over medium-high heat. Add the sausage, pork, and beef. Cook, stirring and breaking up the meat with a wooden spoon, until meat is browned and no bits of pink remain, about 5 to 6 minutes.
  2. Add the onion, fennel, red chile, garlic, chili powder, cumin, fennel seed, cayenne, and tomato paste, and cook until the vegetables are softened, about 4 to 5 minutes. Stir in the sugar, crushed tomatoes and juice, smoked beer, and soaked kidney beans.
  3. Bring the chili to a boil, cover the pot, reduce heat to low, and simmer until beans are tender, about 90 minutes. Just before serving, stir in the salt.
  4. Serve the chili garnished with sour cream and sliced scallions, and, of course, with a glass of smoked beer.

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