You’re sitting in a booth that’s probably seen more birthday songs than a preschool, the sizzle of fajitas is echoing off the walls, and the server asks the big question. What are you drinking? Most people default to a Presidente Margarita because, honestly, the shaker is iconic. But if you’re a beer person, you’re looking at that tap handle lineup or the bottle list. Finding fourteen beers at Chili’s worth your time isn't as hard as it used to be, mostly because they've finally realized that not everyone wants a light lager that tastes like carbonated water.
Let’s be real. Chili’s isn't a craft beer bar in Portland. You aren't going to find a triple-dry-hopped hazy IPA made with hops grown in a specific valley in New Zealand. What you will find is a surprisingly functional mix of massive domestic brands, Mexican imports that define the "Bar & Grill" experience, and a few craft anchors like Sam Adams or Voodoo Ranger that keep things interesting.
It’s about the pairing. A cold Modelo with chips and salsa? Perfect. A heavy stout with a burger? Maybe a bit much for a Tuesday afternoon in a suburban shopping center.
The Draft Staples Everyone Knows
When you look at the tap, you’re usually seeing the heavy hitters. These are the foundation of the fourteen beers at Chili’s list. You’ve got your Bud Light and Miller Lite, obviously. They’re the safe bets. They’re cold. They’re consistent. If you’re there for a long lunch and don't want to feel like you need a nap at 3:00 PM, these are the move. Miller Lite, specifically, has that crisp finish that actually cuts through the salt of the bottomless chips quite well.
Then there’s Michelob Ultra. It’s basically the official beer of "I’m having the Cajun Chicken Pasta but I want to feel healthy about it." It’s light. It’s thin. It’s fine.
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But if you want some actual flavor on draft, you usually look toward the Blue Moon. It’s the gateway craft beer. Chili’s serves it in those massive 22-ounce mugs, usually with a giant orange slice wedged on the rim. The citrus in the beer is a legit companion to anything on the menu with lime—which is basically half the menu.
Why Mexican Imports Rule the Menu
You can't talk about the beer selection here without mentioning the imports. This is where the menu actually shines.
- Modelo Especial: It’s richer than your average light lager. It has a bit of a honey note to it.
- Dos Equis Ambar: This is the sleeper hit. Most people get the Lager Especial, but the Ambar (the brown bottle) has a toasty maltiness that stands up to the smoke of the ribs.
- Corona Extra: It is what it is. It’s a vacation in a bottle, even if that vacation is just a 45-minute lunch break near a highway off-ramp.
- Negra Modelo: If your specific location carries this in the bottle, get it. It’s a Dunkel-style lager. Dark, creamy, but still light enough to drink with a pile of nachos.
The reason these work so well is the salt. Chili’s food is famously seasoned. You need a beer with enough carbonation to scrub your palate but enough body so it doesn't get lost. Dos Equis is basically the house beer for a reason. It just fits the vibe.
The Craft "In-Betweens"
Chili's has been slowly adding more "serious" beers to their rotation over the last few years. You’ll often see New Belgium’s Voodoo Ranger Juicy Haze IPA. This is a big deal for a chain restaurant. It’s high ABV (usually around 7.5%) and it’s packed with tropical fruit notes. If you’re eating the Southwest Eggrolls, the spice of the jalapeño jack cheese actually plays really well with the bitterness of an IPA.
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Then you have Samuel Adams Seasonal. Depending on when you walk in, you’re getting Cold Snap in the spring or Octoberfest in the fall. The Octoberfest is genuinely one of the best pairings for the Big Mouth Burgers because the caramel malts in the beer mirror the charred crust of the beef.
Understanding the "Big 22"
One thing you’ll notice about the fourteen beers at Chili’s experience is the size options. They really push the 22-ounce "Big Larry" or "Big Daddy" size. It’s a lot of beer.
Pro Tip: If you’re ordering a craft beer like Voodoo Ranger or a heavy import, stick to the standard pour. These beers are denser. By the time you get to the bottom of a 22-ounce mug of a hazy IPA, it’s probably going to be warm. Nobody wants warm IPA.
Lagars, however, stay refreshing in those chilled mugs. There is a specific kind of joy in a frosty, oversized mug of Coors Light when it’s 95 degrees outside and the AC in the restaurant is cranking at full blast.
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The Bottle vs. Draft Debate
Not every Chili's has twenty taps. Some locations are smaller and rely heavily on the bottle list. You’ll usually find Shiner Bock if you’re anywhere near Texas or the South. Shiner is a legendary "food beer." It’s a dark lager that isn't heavy. It has a slight sweetness that balances out the vinegar in the BBQ sauce used on the Honey-Chipotle Chicken Crispers.
Stella Artois is usually the "classy" bottle option. It’s a pilsner. It’s clean. If you’re there for a "nice" dinner but still want to be at a place with televisions everywhere, Stella is your move. It’s dependable.
Making the Final Choice
Choosing from the fourteen beers at Chili’s comes down to what’s on your plate. If you’re going heavy with the Boss Burger or a rack of ribs, you need something with some backbone—think Dos Equis Ambar or Shiner Bock. If you’re doing the 3 for Me deal with a salad and some sliders, keep it light with a Modelo or a Bud Light.
Don't be afraid to ask the server what's on the "local" tap. Many Chili's franchises now reserve one or two handles for a local brewery from your specific city. It’s a nice touch that breaks up the corporate monotony.
Actionable Insights for Your Next Visit
- Check the Seasonal Tap First: Before settling for a standard lager, ask which Samuel Adams or local seasonal is currently plugged in. These often have the highest flavor-to-price ratio.
- Match the Heat: If you’re ordering the Nashville Hot Chicken Fries or anything with "Spicy" in the name, go for a hoppy IPA. The hops amplify the heat in a way that’s intense but rewarding.
- The Michelada Hack: You can ask for a Modelo with a Michelada setup (lime, salt, spices). It’s not always on the formal menu, but most bartenders can do it, and it transforms a standard beer into a savory meal-companion.
- Temperature Matters: If the restaurant is packed, the "chilled mugs" might still be wet from the dishwasher. Ask for a room-temperature glass if you're ordering a craft beer like an IPA or a Stout to actually taste the complexity of the brew.
Next time you find yourself staring at that beverage menu, remember that the beer list is more versatile than it looks at first glance. Whether it's a crisp Mexican lager or a punchy IPA, there's a specific brew designed to handle the bold, salty, and smoky flavors that define the Chili's experience. Choose based on your entree, watch the ABV on those large pours, and always check for a local tap option to support a brewery in your own backyard.