Shiner Bock Chili
Hearty Shiner Bock Chili makes the perfect wintertime meal that the whole family will love. Ground beef, chili en adobo, canned whole tomatoes, a bottle of Shiner Bock, and spices come together to make this comfort dish in 30 minutes! Once cooked, let the chili simmer on the stovetop until it's time to eat. A comforting dish to the core, Shiner Bock Chili highlights the spicy/sweet of chili en adobo and a well-loved Texas dark lager. YUM!
Servings 6 servings
Calories 424kcal
Ingredients
Chili
- 1 ½ tablespoons extra virgin olive oil
- 1 large onion chopped (about 2 cups)
- 5 cloves garlic minced
- 1 teaspoon kosher salt
- 2 teaspoons chili powder
- 1 teaspoon dried oregano
- 1 tablespoon tomato paste
- 1 chipotle chile en adobo finely chopped
- 1 tablespoon adobo sauce found in the can with the chile en adobo
- 1 lb. ground beef 80/20 or 85/15 works beautifully
- 12 oz. Shiner Bock Beer
- 28 oz. whole peeled tomatoes and their juices
- 1 cup chicken stock low-sodium
- 15 oz. kidney beans rinsed and drained
Garnishes
- Cheddar cheese
- Sour cream
- Green onions or chives
- Avocado slices
Instructions
- Heat the olive oil in a large Dutch oven over medium-high heat.
- Add the onion, garlic, salt, chili powder and oregano and cook, stirring until softened and fragrant. (About 5-10 minutes.)
- Stir in the tomato paste and the chipotle chile with its sauce. Cook the ingredients for 5 minutes.
- Add the beef, breaking it up with a wooden spoon (or a rubber spatula), and cook until the meat is browned. This will take around 10 minutes.
- Add the beer and simmer until reduced by half, about 3 minutes.
- Chop the tomatoes, then add them and the juices they let out in the chopping process to the Dutch oven. Alternately, add the tomatoes whole with their juices and break/smash them with the wooden spoon. (This method will require you to cook them longer, but it also works!)
- Add the broth and the beans, and bring the mixture to a boil.
- Cook, uncovered, until thickened.
- Serve warm with the garnish of your choosing.
Notes
Adapted from Food Network Kitchens Favorites Recipes.
What beer should I use in this chili? I suggest an amber beer if you don't have Shiner Bock on hand. You don't want one that has floral notes or anything that's too sweet, either. You could use a stout because the chocolate/coffee undertones would work well with the heat from the chipotle en adobo, but I've never tried that before.
Will another meat work? Yes. Any other ground meat will work here, though I personally think ground beef is the best because of the meatiness it imparts.
How can I store my leftovers? We keep ours in food-safe containers in the fridge. The chili will keep for up to a week.
Can I freeze this chili recipe? Absolutely! Use your favorite freezer bags or storage containers. This chili will keep for up to three months in your freezer.
Nutrition
Serving: 1bowl of chili (without toppings) | Calories: 424kcal | Carbohydrates: 34g | Protein: 30g | Fat: 18g | Saturated Fat: 6g | Polyunsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 67mg | Sodium: 564mg | Fiber: 8g | Sugar: 8g
