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.
Other comfort food recipes we adore: Chicken Pot Pie / Chili Cheese Biscuits / Instant Pot French Onion Soup / Chili Cornbread Pot Pies / Turkey Tortilla Soup / Beef and Buffalo Chili / Texas Chili
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…
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!
Ingredients
Chili
- 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
Garnishes
- Cheddar cheese
- Sour cream
- Green onions
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.
- 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.
Notes
Adapted from Food Network Kitchens Favorites Recipes.
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Nutrition Information:
Yield:
6Serving 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.
SUSAN says
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
Erin says
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!
SUSAN says
Great Erin, it will definitely fill the bill on a freezing cold Colorado night! ss
Erin says
Thanks, Susan. It definitely DID fit the bill and was delicious to boot!
Nilsa @ SoMi Speaks says
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.
Erin says
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.
Natalie says
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 😛
Erin says
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!
Jayne says
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.
Erin says
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.
Amy Tong says
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.
Erin says
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!
Jessica says
I’ve actually never made chili before. No kidding, but I love this recipe! Shiner bock? OKAY! Heart your face.
Erin says
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!
Dorothy at Shockingly Delicious says
Those toppings look amazing!
Cathy Trochelman says
Looks amazing! You can’t beat a good chili!!
Dee says
Wow, 3 posts in one day? I’m impressed! And it’s been cold here this week, so this chili looks perfect to me!
Ashlyn @ Belle of the Kitchen says
This chili looks awesome! I love the flavor that beer adds to food; especially a Texas one! 😉
Krista says
Best Chili ever! I love Shiner Bock!
Cookin Canuck says
Now that is some good looking chili! And I love that beer is the featured ingredient.
Catalina @ Peas & Peonies says
This is the perfect season for this quick homemade shiner bock chili. It looks delicious!
Julie | Bunsen Burner Bakery says
Phew, I’m glad to see that despite your Texas location, you still include beans in your chili! I can’t get behind the traditional Texas bean-less chili – it seems so… empty! I love love love chiplotle in adobo sauce, but I always forget exactly how much heat they bring – I put four into a roasted red pepper soup tonight and let’s just say it’s a good thing we all love spicy around here because whew.
Dominique | Perchance to Cook says
My husband would LOVE this. (And so would I 🙂 ) But he just loves Shiner. I can’t wait to tell him about it!
michele says
I cant believe I haven’t put beer in my chili before… what a great idea!
Shannon @ Pass Me Some Tasty says
That is one beautiful bowl of chili Erin!
Eileen says
What a great looking bowl of chili.
Mark, CompassandFork says
Isn’t this just the perfect time now to enjoy chili? This looks really hearty and full of goodness. Love the photography.
Theresa R. says
This has become my go-to recipe for beer chili, but there’s one thing I always question. After chopping the tomatoes recipe says to add them and their juice to the chili. Is that just the juice accumulated from the chopped tomatoes? Or the accumulated chopping juice + the remaining juices from the can?
Erin says
Hi Theresa! I’m so happy to hear this has become your go-to recipe for beer chili. 🙂 Thanks for leaving your question, too, as it’s going to help me make this recipe more clear. The juice I mention is the juice accumulated from the chopped tomatoes, not from the can.
I’m going to go specify that in the recipe for anyone else who might be wondering.
Thanks for the comment, and I hope you and yours continue to enjoy this chili!