Beer Blog


RECIPE: Budweiser Chilli



  • 3 lbs. boneless sirloin
  • 2 tsps. garlic salt
  • 12 oz of Budweiser
  • ½ cup olive oil
  • 3 medium onions, chopped
  • 6 cloves garlic, chopped
  • 1/3 cup chili powder
  • 1 tbsp. ground cumin
  • 2 roasted pasilla peppers, roughly chopped
  • Salt and freshly ground black pepper
  • 1 28-oz can of tomatoes
  • 1 15-oz can tomato sauce
  • 1 tbsp. dried oregano
  • 1 cinnamon stick 1 tsp cayenne pepper


Dice sirloin roast into one-inch cubes, add garlic salt and beer and leave to marinade in the refrigerator for an hour. When finished, strain liquid from meat and reserve. Heat oil and sauté the onions and garlic until the onions are transparent. Add the meat and brown. Stir in chili powder, cumin, salt and pepper and toast lightly. Add tomatoes, tomato sauce and remainder of seasoning. Stir to combine. Cover the mixture with the reserved beer marinade and water, if need be. Simmer for at least an hour and serve with diced onions, chopped cilantro and grated cheddar cheese.

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