Paul's Fat Tire® Lamb Chili

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"Ground lamb and black bean chili made with Fat Tire® beer."
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2 h 35 m servings 430 cals
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Original recipe yields 4 servings



  • Calories:
  • 430 kcal
  • 22%
  • Fat:
  • 16.3 g
  • 25%
  • Carbs:
  • 35.5g
  • 11%
  • Protein:
  • 29.5 g
  • 59%
  • Cholesterol:
  • 76 mg
  • 25%
  • Sodium:
  • 1471 mg
  • 59%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  1. Heat a large skillet over medium-high heat. Cook and stir lamb until browned and crumbly, 5 to 7 minutes; drain and discard grease.
  2. Combine tomato sauce, black beans, and amber ale in a large pot. Stir contents of the chili seasoning kit, reserving the masa flour, into the tomato mixture; add onion, jalapeno peppers, garlic, and habanero pepper. Stir in lamb.
  3. Heat pot on low until lamb mixture begins to lightly simmer, stirring frequently, about 15 minutes. Cover and reduce heat to warm (lowest setting) and cook until chili flavors blend, stirring occasionally, 2 to 4 hours. If the chili is too thin, slowly stir in reserved masa flour. If the chili is too thick, add water.


  • Cook's Note:
  • Any malty beer can work, but do not pick one that is too high in alcohol content (6% or below). I prefer organic tomato sauce and black beans.


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This was really good and super easy.

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