MATT'S TEXAS SHINER BOCK CHILI

Matt's Texas Shiner Bock Chili image

Provided by Matthew Peterson @pete76cj7

Number Of Ingredients 31

3 pound(s) chuck roast or blade steak
2 pound(s) coarse ground chili meat
2 - yellow onions
4 tablespoon(s) 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 tablespoon(s) ancho chile powder
1 tablespoon(s) chile de arbol
1 tablespoon(s) guajillo chile powder
1 tablespoon(s) new mexico chile powder
1 teaspoon(s) cayenne pepper
2 tablespoon(s) paprika
2 tablespoon(s) dried jalapeno pepper
1 tablespoon(s) mexican oregano
2 - bayleafs
1/2 teaspoon(s) corriander
2 tablespoon(s) cumin
1/4 cup(s) brown sugar
1 teaspoon(s) garlic powder(for coarse meat)
1 teaspoon(s) onion powder(for coarse meat)
1 teaspoon(s) kosher salt(for coarse meat)
1 teaspoon(s) fresh ground black pepper(for coarse meat)

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 ;-)