Hearty Shiner Bock Beer Chili makes the perfect wintertime meal that the whole family will love. Comforting to the core, this twist on classic beef and beer chili recipe highlights the spicy/sweet of chili en adobo and a well-loved lager. Makes 6-8 servings.
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’s the story of my life, and apparently has been for a long while, even though I can admit that I knew nothing about being busy before I had kids. 😉
Why I love this recipe:
This Beer Chili recipe is one we’ve come to love over the last several years because it is so darn comforting and incredibly easy to make. In fact, if you have about 30-45 minutes of time, I promise you can make this goodness, too.
While this chili calls for Shiner Bock, a beloved beer, you can certainly use your favorite dark local beer that’s not a stout. (I think a stout would give this chili a little bit too much, but you do you.)
Whether you serve this chili for a game day celebration, a weeknight dinner for your family or even a casual gathering with friends, it’s sure to fill bellies and make your people happy.
Looking for another dish to serve for dinner? Check out my Entrees recipe index for inspiration.
What you need to make this recipe
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In addition to these tools, you’re going to need some ingredients, too:
- Olive oil—or an unflavored oil, like vegetable, canola or even avocado oil.
- Onion—yellow onions are my go-to for a homemade chili, but you could also use a white onion if you have one of those on hand
- Garlic—this adds so much flavor! Please don’t skip it!
- Seasonings—kosher salt (medium grain is my go-to), chili powder and dried oregano all go in to this chili recipe
- Tomato paste—we aren’t using a ton, so I suggest purchasing tomato paste in a tube so you can save the rest of it in your fridge.
- Chipotle chile en adobo and adobo sauce—you can usually find these smoky chiles in the aisle of the grocery store that has rice and beans. They’re normally next to the beans, and they add an incredible amount of flavor to this chili recipe, so please try to find them.
- Ground beef—I prefer to use 80/20 or 85/15 ground beef, as you want that extra fat and don’t necessarily want to use a super lean cut of beef.
- Shiner Bock Beer—or your favorite amber or bock-style beer
- Whole peeled tomatoes—I’ve also used tomato puree and crushed tomatoes in a pinch
- Kidney beans—listen, I know beans in chili are controversial, but I like how they add a different texture to the mix. Be sure that you’re using canned beans. You could swap kidney beans with pinto beans if you’ve got those on hand, too.
Please note that you can season your chili with additional salt and pepper, if necessary.
Garnishes for beer chili:
The world is your oyster when it comes to garnishes for homemade chili, and I know so many people have so many opinions on this.
Here are a few ideas of different things you can use:
- Cheddar cheese
- Sour cream
- Green onions or chives
- Avocado slices
How to Make Beer Chili on the Stovetop
You’re going to use a large Dutch oven for this recipe, so get our your biggest one.
A word of advice before we get started: Before you turn on the stovetop, prep your ingredients. This means chopping the onion and the garlic, as well as the chipotle chili pepper and the whole tomatoes. (You could technically throw in the tomatoes and break them up with the spoon, but it requires a longer cooking time so they break down more.)
Once you’ve got all your ingredients ready to go, turn on the heat to medium-high and drizzle in the oil.
When the oil is shimmering, add the onion and garlic. Season ’em immediately with chili powder and oregano. You’re going to cook these until soft and fragrant, about 5-10 minutes. You do not want them to get much color, nor do you want them to crisp up, so keep and eye on ’em and stir constantly.
Add the tomato paste and the chipotle chile with the adobo sauce. Cook, stirring constantly, for 5 minutes.
I know this process seems a little counterintuitive, but we’re building the flavors by adding the onion and garlic, the spices and flavors before the meat hits the pan.
Once the flavors have melded, it’s time to add the ground beef. Break it up with a wooden spoon or a rubber spatula, and cook until the meat is brown and crumbly.
At this point, pour in the beer. Simmer until the beer has reduced by half, and then throw in the chopped tomatoes with their juices, as well as the broth and beans. Bring the mixture to a boil.
Cook the chili uncovered until it’s thick and delicious.
Serve warm with your favorite garnishes!
Erin’s Easy Entertaining Tips and Tricks
If you’ve never had a CHILI NIGHT with friends, you’ve got to change that immediately!
This beer chili recipe is easily doubled or tripled for a crowd… and it’s great to serve because it’s both versatile and easy to make.
Here are some things you can do when planning to entertain with this chili recipe:
- Prep your ingredients in advance. If you know you’re making it on a weeknight, chop your ingredients the night before. It’ll be quicker this way.
- Make the whole thing in advance if you won’t have time the day you’re hosting friends. This recipe cooks up really easily. You could make it in the morning, then keep it in the slow cooker on LOW all day to stay warm.
- Go wild with the toppings! Everyone likes something different with their chili, so offer your favorite toppings and theirs. We love to have a bowl of sour cream, chives, a ton of shredded cheese and even avocado slices to offer dinner guests.
Frequently Asked Questions
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 because it could throw off the flavors of the chili. That said, you could use a stout with chocolate/coffee undertones because it will pair well with heat from the chipotle en adobo. However, I’ve never tried that before.
We keep ours in food-safe containers in the fridge for up to a week. (However, it never lasts that long!)
Yes. Use your favorite freezer bags or storage containers and freeze for up to three months.
If you don’t drink or are serving folks who don’t drink, substitute 12 oz. of chicken stock for the beer.
Yes! We’ve made this several times with ground turkey and chicken. Since those meats are leaner, I feel like their flavors are less intense, but you certainly can use them if you don’t eat red meat.
I chop each chipotle individually and place it with a little bit of adobo sauce into an ice cube tray. Freeze them, and once frozen, pop them out of the tray and place in a freezer-safe container for storage until the next time you make this chili or another dish that calls for a chipotle en adobo.
What dishes should I serve alongside this beer chili recipe?
- Sausage Stuffed Jalapenos would be a delicious appetizer to warm up your guests’ palates for the heat and smokiness of this chili
- Easy Homemade Cornbread pairs beautifully (and makes a fabulous dipper, too)
- A Spicy Bloody Beer Cocktail, which I normally consider a breakfast drink, would be super tasty alongside this spicy 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!
- 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
- Cheddar cheese
- Sour cream
- Green onions or chives
- Avocado slices
- 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.
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.
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Serving Size:1 bowl of chili (without toppings)
Amount Per Serving: Calories: 424Total Fat: 18gSaturated Fat: 6gTrans Fat: 1gUnsaturated Fat: 10gCholesterol: 67mgSodium: 564mgCarbohydrates: 34gFiber: 8gSugar: 8gProtein: 30g
Nutrition facts are an estimate and not guaranteed to be accurate.
The photos and recipe for this Shiner Bock Chili were originally published on February 4, 2013. The post was republished on February 24, 2020.