Matts Texas Shiner Bock Chili Recipes

Steps:

• In a large heavy pot (such as a cast iron Dutch oven), heat the fat or oil over high heat. Add the meat and sear, stirring, until no longer pink. Lower the heat to medium-high. Add the onions, jalapenos, garlic, chiles, and chili powder, and cook, stirring constantly, until the onions are wilted and start to color, 4 to 5 minutes. Add the cumin, oregano, salt, and pepper, and cook until fragrant, about 20 seconds. Add the tomatoes and cook, stirring, for 1 minute. Add the beer and tequila and cook, stirring, to deglaze the pan. Add the chipotles and adobo sauce and 4 cups of the stock, stir well, and bring to a boil. Reduce the heat and simmer partially covered, stirring occasionally, until the meat is very tender, 2 to 3 hours, adding the remaining cup of stock as needed if the chili becomes too dry or thick. When the meat is tender and the chili is ready, add the masa harina 1 teaspoon at a time to thicken to desired consistency, stirring well and cooking after the addition of each before adding more.
• Remove from the heat and correct the seasoning, to taste. Skim any fat from the surface.
• Ladle into bowls and garnish each with cilantro, chopped onions, and a dollop of sour cream. Serve with hot cornbread.

Steps:

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