Steak & Beer Chili — When Father’s Day Calls for Something More Than Ordinary

Father's Day. Luc's card: a gift card and a handshake. A HANDSHAKE. My fourteen-year-old son shook my hand on Father's Day. He's crossing the line from boy to man and the handshake is the bridge and I felt every year of his life in his grip — the baby grip, the toddler grip, the crawfish-carrying grip, the rod-casting grip, and now this: firm, intentional, the grip of a young man who respects his father enough to shake his hand instead of hug him. I'll take the handshake. The hugs will come back later, I know, when he's old enough to be unashamed of affection. But for now, the handshake. C'est bon.

Made grilled lamb chops — something different, something Father's Day deserves. Lamb marinated in garlic, rosemary, olive oil, grilled hot and fast, served medium-rare with a mint chimichurri. Not Cajun. Not even Southern. Just good. Sometimes good transcends geography. Sometimes a piece of lamb on a hot grill is the best Father's Day sermon, and the chimichurri is the amen.

That handshake stayed with me all day — the weight of it, the meaning of it — and I knew the meal had to match. Lamb was on the grill earlier, and I’ll stand by those chops forever, but later in the week when the family asked for a proper sit-down dinner to keep the celebration going, I turned to this Steak & Beer Chili. Steak slow-cooked in dark beer until it nearly dissolves into the pot — it’s the kind of thing you make when ordinary just won’t do, when the occasion demands that you stay at the stove a little longer and cook something with intention. That’s exactly where we were.

Steak & Beer Chili

Prep Time: 20 min | Cook Time: 1 hr 30 min | Total Time: 1 hr 50 min | Servings: 6

Ingredients

• 2 lbs beef sirloin or chuck steak, cut into 3/4-inch cubes
• 1 (12 oz) bottle dark beer (stout or porter)
• 1 (28 oz) can crushed tomatoes
• 1 (15 oz) can kidney beans, drained and rinsed
• 1 (15 oz) can black beans, drained and rinsed
• 1 medium yellow onion, diced
• 1 green bell pepper, diced
• 4 cloves garlic, minced
• 2 tablespoons chili powder
• 1 tablespoon ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon cayenne pepper (or to taste)
• 1 teaspoon kosher salt, plus more to taste
• 1/2 teaspoon black pepper
• 2 tablespoons olive oil
• 1 tablespoon Worcestershire sauce
• Shredded cheddar, sour cream, and sliced green onions for serving

Instructions

1. Sear the steak. Pat the steak cubes dry and season with salt and pepper. Heat olive oil in a large Dutch oven or heavy pot over medium-high heat. Working in batches, sear the beef on all sides until browned, about 2–3 minutes per batch. Transfer to a plate and set aside.
2. Sauté the aromatics. Reduce heat to medium. Add the diced onion and bell pepper to the same pot and cook, stirring occasionally, until softened, about 5 minutes. Add the garlic and cook 1 minute more, until fragrant.
3. Bloom the spices. Stir in the chili powder, cumin, smoked paprika, and cayenne. Cook for 1 minute, stirring constantly, to toast the spices in the oil.
4. Deglaze with beer. Pour in the beer, scraping up any browned bits from the bottom of the pot. Let it simmer for 2 minutes to cook off some of the bitterness.
5. Build the chili. Return the seared steak to the pot. Add the crushed tomatoes, both cans of beans, and the Worcestershire sauce. Stir to combine and bring to a boil.
6. Simmer low and slow. Reduce heat to low, cover partially, and simmer for 1 hour to 1 hour 15 minutes, stirring occasionally, until the beef is tender and the chili has thickened to your liking. Taste and adjust salt and cayenne as needed.
7. Serve. Ladle into bowls and top with shredded cheddar, a dollop of sour cream, and sliced green onions. Serve with warm cornbread or crusty bread on the side.

Nutrition (per serving)

Calories: 480 | Protein: 42g | Fat: 16g | Carbs: 32g | Fiber: 9g | Sodium: 780mg