You know those days where you work and work and work and get a lot of your tasks done, but don’t complete everything?
That was yesterday for me.
I ran to the grocery. I frantically cleaned the house. I baked and cooked a variety of dishes for the week, including not one or two, but THREE recipes for this little blog and some other goodies for my sweet husband. I scrubbed a TON of dirty dishes. I washed, dried, and folded a week’s worth of laundry. (Sadly, I didn’t reach the ironing portion of that, so there will be lots of dress shirts awaiting my attention.)
Not only was yesterday Super Bowl Sunday, but it was also the day before an impromptu trip for me. Because, as of an hour ago, I am officially in Denver… and I’m thrilled to say I am visiting my little sister for the week.
In lieu of this, my plan was to schedule out all my blog posts and get ahead. Sadly, I ran out of time before we left the house for my cousin’s Super Bowl party, and things got bumped to this morning. Aaaaaaaaaand since I caught a 7:45 a.m. flight (and consequently woke up at 4:30 IN THE MORNING so we could leave by 5:30 to be at the airport for 6:15), it got pushed back to my plane ride/arrival in the Mile High City.
So there’s that. And because it’s chilly in Colorado this week — I mean, y’all, since it’s been so darn balmy in Dallas, I have NO IDEA what to do with myself when the weather is in the 30′s anymore — I’m sharing my special Shiner Bock Chili recipe with y’all today in the hopes of warming you up, wherever you might be.
This recipe calls for one of my favorite Texas beers, Shiner Bock, but it could easily be made with your favorite local beer, too. And since it’s gonna be a bit nippy, y’all had better believe I will be making some of this for us and then stockpiling it in my sister’s freezer for when she needs a hearty, delicious dish on a chilly winter’s day later this year.
- 1½ tablespoons extra virgin olive oil
- 2 cups onions, chopped
- 1½ tablespoons garlic, minced
- 1 teaspoon sea salt
- 2 heaping teaspoons chili powder
- 1 teaspoon dried oregano
- 1 tablespoon tomato paste
- 1 chipotle chile en adobo, finely chopped (with 1 tablespoon of the sauce)
- 1 lb. ground beef chuck
- 1 12-oz. can Shiner Bock
- 1 28-oz. can whole peeled tomatoes with their juices
- 1 cup low sodium chicken stock
- 1 15-oz. can kidney beans, rinsed and drained
- 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 fragrant.
- Stir in the tomato paste and the chipotle chile with its sauce, and cook for 5 minutes.
- Add the beef, breaking it up with a wooden spook, and cook until the meat loses its raw color.
- Add the beer and simmer until reduced by half.
- Add the tomatoes to the chili by mincing them, then adding to the juices to the Dutch oven.
- 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. (I like cheddar cheese on mine!)
What are YOU doing this week that’s out of the ordinary?
Hello! My name is Erin. I'm the head cook and baker around these parts. I enjoy a nice iced latte in the morning. I carry my camera around with me at all times. And I am fascinated with 
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HI Erin, I love my chili served on top of mashed potatoes with sour cream, grated cheddar and sliced scallions as toppers! Let me know if you try it…. ss
Hey Susan! I love that you like chili on top of mashed potatoes — I do that sometimes, too! And all your toppers sound delightful, as well! I’ll have to give them a go when I make chili for my sister and her friends this week. Thanks for sharing and stopping by!
Great Erin, it will definitely fill the bill on a freezing cold Colorado night! ss
Thanks, Susan. It definitely DID fit the bill and was delicious to boot!
Where was this recipe over the weekend??? I totally came here searching for a chili recipe, before deciding on a different one! In any case, it’s a long and cold winter in Chicago, so I’ll surely be trying this recipe in the near future! Also, I’m gonna call you out on the prep time … I’m going to bet it takes me longer than 10 minutes to get everything together, measured and ready for cooking!!! Heck, it takes me 10 minutes to cut up an onion, given how much they make me cry! hahaha.
Haha. This recipe was queued up for Monday, that’s where it was.
Sorry it wasn’t here when you were searching for it, but I hope that you DO make it this winter and that it’s delicious for you. And haha. My sister said the same thing about the prep time when she read the recipe. I don’t know if it’s something where I can chop, measure and put everything into a pot in a quick amount of time or what, but next time I make this, I’ll time myself to be sure. Haha.
I’m totally in a chili mood and almost made some last night. Now your post really is getting me in the mood for chili so I have no excuses anymore. I have never tried chili with beer but I always get people telling me to try it out
Isn’t it funny how a random chili mood can get just you and then you need it? I find that happens to me, too, and it’s not super cold where I live, either. I totally recommend trying chili with beer. It’s an awesome addition, in my opinion, and it’s darn tasty!
Beautiful chilli! I’m assuming the beer can be switched with broth, right? My week has been pretty rough so yeah, probably just need a really really quiet time at home curled up on the sofa in a blanket right now.
Thanks, Jayne! And yes, I’m sure you could swap beer with broth if you didn’t want to cook with it. I’ve never tried that before, but I’m sure it would still be delicious.
Aww. I hope your week is getting better and that you’ve had that quiet time at home! Sometimes, that’s the best kind of way to deal with a bad day.
You sure had a busy day. Hope you’re enjoying your trip meeting up with your sister. Your chili recipe looks and sounds fantastic. Can’t wait to try it.
Monday was super busy, haha. Thanks so much, Amy. I am thoroughly enjoying my trip so far, and we enjoyed the chili on Monday evening.
I hope you’re doing well. If you happen to try the chili, I’d love to know what you think!
I’ve actually never made chili before. No kidding, but I love this recipe! Shiner bock? OKAY! Heart your face.
Umm, this needs to happen. Because beer in chili is one of my favorite things, and I hope it’s one of yours, too. Heart your face, too!
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