Meals & sides/Soup, Salad, Sandwich

From lake hockey to beer chili with corn chips

The weather outside is never frightful when it comes to youth hockey season in the Midwest, especially when one of our teams has a two-week lull in their game schedule. And luckily for these guys (and their little sisters), their parents are as passionate about hockey and having fun as they are. So the First Annual Lake Campbell Winter Classic was established this January. And don’t be surprised if, after these kids are off to college, you’ll find us parents keeping the icy tradition alive. (Yes Ann, I just invited us to your house every January for the rest of our lives.)

Lake Campbell Lake Hockey 2015
First Annual Lake Campbell Winter Classic 2015 Photo courtesy of Ann Park

What does hockey have to do with chili? (Because I know you aren’t asking yourself what this has to do with beer.) Ann, our hostess, shared a scrumptious pot of chili at the party and even though I had to eat and run my daughter to hockey in Watertown, I kept thinking about how good it was to have a steamy bowl of chili topped with cheese, sour cream, and crunchy chips. So when I made a batch of Once a Month Beer Chili Spaghetti the next week, I eyed that meat mixture with beans and corn chips on my mind.

beer chili

Sure, I could have made my old staple, Make-it-your-way Rainy Day Chili but there’s just something about this addicting meat sauce.

If you are more in the mood for BBQs, make  BeerBQ Joes and put corn chips on top.

Icy & spicy wishes,


Beer Chili


  • 2 pounds ground sirloin or lean ground beef
  • 1½ teaspoons salt
  • 1¾ teaspoons paprika
  • 1¼ teaspoons cayenne pepper
  • 1½ teaspoons ground cumin
  • 1 teaspoon ground oregano
  • 1 tablespoon onion powder
  • 1½ teaspoons garlic powder
  • ¼ cup chili powder
  • 1 8-ounce can tomato sauce
  • 1 (12-ounce) beer
  • 2 (46-ounce) bottles tomato juice
  • 3 (15-ounce) cans red beans (drained)
  • 2 (15-ounce) cans chili beans in chili sauce
  • Chili powder to taste
  • Cumin to taste
  • Sour cream, corn chips, shredded sharp cheddar cheese for topping


  1. In a large skillet, heat ground beef with first 8 spices (up until the tomato sauce) until no longer pink.

  2. Stir in tomato sauce and cook on medium 2-3 minutes. Add bottle of beer and stir until combined. Simmer on low 15-20 minutes.

  3. Pour meat mixture into large soup pot. Add beans and tomato juice. Add the additional chili powder and cumin if desired. When hot, serve with sour cream, corn chips, and shredded cheese. Store leftover chili in airtight container in the refrigerator.

Relax. I made a cheesecake, I didn't fold a fitted sheet.

What's on your mind?

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