Matt's Texas Shiner Bock Chili

Matthew Peterson


As a TEXAN I get all kinds of guff about putting beans in my Chili. Plain and simple... I Just like it better that way! If you are a purest this recipe works well without them. enjoy either way!!


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3 lb
chuck roast or blade steak
2 lb
coarse ground chili meat
yellow onions
4 Tbsp
minced garlic
12oz. shiner bock beer
5-6 dash(es)
5-6 dash(es)
crystals louisiana hot sauce
1 large
box of beef stock
28oz can(s)
crushed tomatoes
14oz can(s)
fire roasted tomatoes
2 can(s)
8oz tomato sauce
1 can(s)
small tomato paste
27oz can(s)
pinto beans
27oz can(s)
kidney beans
27oz can(s)
black beans
1 Tbsp
ancho chile powder
1 Tbsp
chile de arbol
1 Tbsp
guajillo chile powder
1 Tbsp
new mexico chile powder
1 tsp
cayenne pepper
2 Tbsp
2 Tbsp
dried jalapeno pepper
1 Tbsp
mexican oregano
1/2 tsp
2 Tbsp
1/4 c
brown sugar
1 tsp
garlic powder(for coarse meat)
1 tsp
onion powder(for coarse meat)
1 tsp
kosher salt(for coarse meat)
1 tsp
fresh ground black pepper(for coarse meat)

How to Make Matt's Texas Shiner Bock Chili


  • 1In a large Dutch oven brown stew Meat with Evoo And Salt & Pepper.
  • 2Deglaze the pan with Beef stock & Shiner bock beer.
  • 3Add 1 quart of water, cover and braise for 2 hours.
  • 4Add All Tomato products, spices, hot sauce, Worcestershire, brown sugar & Veg.
  • 5Simmer for 1 hour.
  • 6Brown coarse Chili meat with Salt, Pepper, Onion & Garlic powders listed above. Add to pot and simmer for 1 more hour.
  • 7Mix Masa with 1 cup cold water to make slurry. Stir in and simmer for another 30 minutes to cook off corn flour flavor.
  • 8Turn off heat let rest for 15 to 20 minutes . Do a final taste. Season accordingly. Serve in big bowls and garnish With Colby Jack cheese and green onion. Saltine Crackers too! Enjoy ;-)

Printable Recipe Card

About Matt's Texas Shiner Bock Chili

Course/Dish: Beef Soups
Main Ingredient: Beef
Regional Style: American

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