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!
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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, then frantically cleaned the house. After that, 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. Once the food was done, I scrubbed a TON of dirty dishes.
Then 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.
Essential Tools/Products for Shiner Bock Chili
Get the Look!
- Threshold White Appetizer Plate with Gold Rim.
- Threshold White Mini Bowl with Gold Rim.
- Oneida Countess Servingware.
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.
Scroll on down to see how I made it…
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
- 2 cups onions, chopped
- 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 (with their juices)
- 1 cup low-sodium chicken stock
- 15 oz. kidney beans, rinsed and drained
- Cheddar cheese
- Sour cream
- Green onions
- 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.
- 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.
- Add the beer and simmer until reduced by half.
- Chop the tomatoes, then add them and the juices they let out in the chopping process 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.
Adapted from Food Network Kitchens Favorites Recipes.
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Serving Size:1 bowl of chili (without toppings)
Amount Per Serving: Calories: 424 Total Fat: 18g Saturated Fat: 6g Trans Fat: 1g Unsaturated Fat: 10g Cholesterol: 67mg Sodium: 564mg Carbohydrates: 34g Fiber: 8g Sugar: 8g Protein: 30g
What are YOU doing this week that’s out of the ordinary?
The photos and recipe for this Shiner Bock Chili were originally published on February 4, 2013. The photographs, along with the text of this blog post, were updated on January 24, 2017.