When the leaves start to turn and football fills the weekends, there’s nothing quite like a steaming bowl of chili. And when it’s cooked  with the right Oktoberfest lager,  even better.

Although this recipe works with a wide range of beers, we went with Firestone + Mahrs Bräu Oktoberfest, a 6% ABV Festbier that’s crisp, smooth and drinkable, thanks to a long, cold lager fermentation.

For years Firestone Walker celebrated Oktoberfest with a full-bodied Märzen-style lager that was aged in French oak wine barrels. But this year they collaborated with Mahrs Bräu, a legendary independent, family-owned brewery in Bamberg, Germany, with 356 years of history and generations of German lager know-how.

And this Festbier really adds something special to this Oktoberfest chili.

So let’s do this!

Ingredients

Serves 6–8

• 2 tbsp olive oil
• 2 lbs ground beef (or a mix of beef and pork)
• 1 large yellow onion, diced
• 1 green bell pepper, diced
• 2 cloves garlic, minced
• (12 oz) Firestone + Mahrs Bräu Oktoberfest
• 1 (28 oz) can crushed tomatoes
• 1 (15 oz) can kidney beans, drained and rinsed
• 1 (15 oz) can black beans, drained and rinsed
• 2 tbsp tomato paste
• 2 tbsp chili powder
• 1 tsp smoked paprika
• 1 tsp ground cumin
• ½ tsp cayenne pepper (optional)
• Salt and black pepper, to taste

(Courtesy Firestone Walker)

Directions

1. Brown the meat:
   Heat olive oil in a large pot or Dutch oven over medium-high heat. Add the ground beef and cook until browned, breaking it apart with a spoon. Drain excess fat if needed.
2. Sauté the aromatics:
   Add onion, bell pepper, and garlic. Cook until softened, about 5 minutes.
3. Deglaze with beer:
   Pour in the Oktoberfest lager, scraping up any browned bits from the bottom of the pot. Simmer for 3–4 minutes to let the alcohol cook off and the flavors meld.
4. Build the base:
   Stir in crushed tomatoes, tomato paste, beans, and all the spices. Mix well.
5. Simmer low and slow:
   Reduce heat to low, cover, and simmer for 45–60 minutes, stirring occasionally. The longer it cooks, the richer it gets.
6. Taste and adjust:
   Add more salt, pepper, or a dash of hot sauce to taste. If you like a thicker chili, simmer uncovered for the last 15 minutes.

Serving Ideas

Top with shredded cheddar, sour cream, chopped scallions, or crushed tortilla chips. Pair it, of course, with a cold Festbier on the side.

Pro Tip

If you want a touch of smokiness, toss in a diced chipotle pepper or substitute part of the ground beef with chorizo. For vegetarians, swap the meat for extra beans and roasted sweet potatoes. The Festbier still brings that malty magic.