Texas Independence Day and Shiner Hefewisen Chili!

So being the proud Texan that I am I wanted to share a little bit of history (and yes I'm a day late) with you my dear readers....little known fact is that for nine years, the state of Texas was actually the Republic of Texas...on March 2, 1836 Texas declared it's independence from Mexico, in 1845 Texas joined the Union as the 28th state and soon after the Mexican-American war began (largely in response to Texas becoming a state). So each year on March 2 the state of Texas celebrates it's independence, yes it's kind of not independent anymore but it's pretty damn cool that we were our own country and even cooler that on my father's side of the family I am some how related to Anson Jones (for those of you not in the know, he was the last President of the Republic of Texas). In honor of my state and lineage, I present you with a Texas Brewed Chili! Oh yea - PS - Texas Independence Day is an official state holiday!!

Shiner Bock Hefewisen Chili
1 Bottle Shiner Bock Hefewisen
3 LB Ground Sirloin
3 15.5 oz Cans Pinto Beans
2 28 oz Can Diced Tomatoes
1 Roasted, Chopped and Seeded Hatch Chili (yup, I'm aware this beauty is from New Mexico but that's okay)
2 Cloves Minced Garlic
1 Small Chopped Onion
1 Small Can Tomato Paste (pretty sure that's a 6 oz can but can't remember)
2 Tbsp Chili Powder
2 Tbsp Adams Extract Pinto Bean Seasoning
1 Tbsp Black Pepper
1 Tbsp Cayenne Pepper
1 Tbsp Salt
3 Cups Beef Broth
Shredded Cheddar Cheese (Garnish)

1. Brown the ground beef in large stew pot with a small amount of olive oil, season liberally with salt and pepper. Once it's brown, remove it from the pot and drain off any excess fat.
2. While the meat is draining, saute the onion and garlic until onion is tender, approximately 5 minutes.
3. Put meat back in pot with onion and garlic, add tomatoes (with juice), beans, beer, diced/seeded chili and beef broth. Season with Chili Powder, Pinto Bean Seasoning, Black Pepper, Cayenne Pepper and Salt...I have given measurements as a baseline, taste it and season until it tastes like you like it!
4. Allow the mixture to come to a boil and let it simmer for 20 minutes. After it has simmered, remove about 1 cup of the liquid and mix in the tomato paste, then pour into pot and mix well.
5. Serve hot with cornbread and some cheddar cheese on top!


I served this with a souped up cornbread, using a cornbread mix, I added a 1/2 Cup of Bacon Crumbles/Bits and 1/2 Cup of Shredded Cheese and then put it in the oven. It is also great with some Jalapeno thrown in.

Enjoy and for all you Texans out there - Happy Independence Day!