Matt's Texas Shiner Bock Chili

3
Matthew Peterson

By
@pete76cj7

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!!

Rating:

☆☆☆☆☆ 0 votes

Comments:
Serves:
12-14
Prep:
1 Hr
Cook:
4 Hr
Method:
Stove Top

Ingredients

  • 3 lb
    chuck roast or blade steak
  • 2 lb
    coarse ground chili meat
  • 2
    yellow onions
  • 4 Tbsp
    minced garlic
  • 1
    12oz. shiner bock beer
  • 5-6 dash(es)
    worcestershire
  • 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
    paprika
  • 2 Tbsp
    dried jalapeno pepper
  • 1 Tbsp
    mexican oregano
  • 2
    bayleafs
  • 1/2 tsp
    corriander
  • 2 Tbsp
    cumin
  • 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

Step-by-Step

  1. In a large Dutch oven brown stew Meat with Evoo And Salt & Pepper.
  2. Deglaze the pan with Beef stock & Shiner bock beer.
  3. Add 1 quart of water, cover and braise for 2 hours.
  4. Add All Tomato products, spices, hot sauce, Worcestershire, brown sugar & Veg.
  5. Simmer for 1 hour.
  6. Brown coarse Chili meat with Salt, Pepper, Onion & Garlic powders listed above. Add to pot and simmer for 1 more hour.
  7. Mix Masa with 1 cup cold water to make slurry. Stir in and simmer for another 30 minutes to cook off corn flour flavor.
  8. Turn 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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