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?