Seventy-five days of dust, heat, and praying for rain—and it all decided to come down the exact time we were stocking outdoor pantries for the McKinney Free Little Pantry.

By the time the last shelf was filled today, we were absolutely soaked to the bone, shivering, and laughing at the timing. But as the rain poured down around us, only one thought kept us going: It is officially chili weather!

Usually, our Pint of the Month post takes you along for a local brewery visit or serves up a curated home flight. But today, the pouring rain demanded a different kind of adventure. We’re putting Shiner Bock front and center—both in our glass and in a bubbling pot of Shiner Diner Chili.

Grab a dry towel, crack open a cold one, and let’s get cooking.

The October Pint: Shiner Bock 🍻

Let’s be honest—everyone knows this Texas icon. But when October arrives and the weather finally turns, there is no better choice than this Spoetzl Brewery classic to transition from summer heat to autumn comfort.

• The Style: German-Style Bock
• ABV: 4.4%
• The Vibe: Boldly malty, incredibly smooth, and the ultimate reward after a rainy morning.

Shiner Bock isn’t just a Texas tradition; it’s the ultimate hallmark of autumn. The secret lies in the roasted barley malt and German specialty hops, giving it that iconic amber hue and a subtle kiss of caramel sweetness. It packs all the soul-warming flavor you want on a rainy fall day without ever feeling heavy or overwhelming. It’s light, it’s crisp, and as any true Texan knows, it belongs in a chili pot just as much as it belongs in a glass.

Keep scrolling to see how we’re using this month’s pint to upgrade our rainy-day kitchen game…

From the Pantry to the Pot: Our Shiner Diner Chili 🌶️

Full disclosure: I am not someone who strictly follows recipes. When I make chili, I’m usually peering into the crock pot, tasting as I go, and tweaking the seasonings until it just feels right. Because of that, no two pots of Shiner Diner Chili are ever exactly the same—and that’s half the fun.

While the core of this chili relies on the traditional spices you probably already have in your pantry (including a healthy pinch of cayenne pepper), I like to make a few easy swaps instead of using standard canned goods:

• Rotel instead of plain tomatoes: Swapping out regular diced tomatoes for a can of Rotel adds a quick bit of green chile flavor without any extra chopping.
• Bloody Mary mix instead of plain tomato sauce: It’s a handy little kitchen trick that gives the sauce base a nice, savory head start.
• Shiner Bock for the liquid: Since it’s our Pint of the Month, a good pour goes right into the pot to simmer with everything else.

There is nothing complicated about it—just a satisfying, customizable pot of chili that’s perfect for any day of the week, whether it’s pouring rain or blue skies.

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Assembly Instructions (No Allen Wrench Required)

Just like building a piece of flat-pack furniture, the order of operations matters here. Follow these steps to build the ultimate Shiner Diner bowl without any leftover parts:

• Lay down a solid, generous layer of Fritos at the bottom of your bowl.
• Ladle your hot Shiner Diner Chili directly over the crunchy chips.
• In a separate small bowl, mix together sour cream, freshly grated cheddar, and diced jalapeños. (tip: watch out for those jalapeño seeds unless you want additional heat & wash your hands immediately after handling!)
• Dollop that creamy cheesy mix right on top.
• Pour yourself a cold, crisp pint of Shiner Bock, grab a spoon, and enjoy!

We may have started the morning soaked to the socks, but October 1st delivered the exact inspiration we needed. A stormy morning, filled pantries, and a steaming bowl of chili with an ice-cold Shiner Bock—that is how you usher in October in Texas.

What’s in your glass to celebrate the start of fall? Let us know in the comments below! 👇👇👇