St. Lucifer Texas Style'ish Chili

Best Texas Chili


  • 3 tablespoons olive oil; more as needed
  • 2 large white onions, diced
  • 4 stalks of celery, cut down the middle and diced
  • 2 large fresh roasted poblano peppers or green bell peppers (seeded and diced)
  • 2 fresh jalapeno peppers, seeded and chopped
  • 1 jar of roasted red peppers, chopped
  • 1 14.5oz jar of caned, diced tomatoes
  • 3 cloves garlic, minced
  • 1 teaspoon kosher salt; more to taste
  • 2 pounds boneless beef chuck, cut into 1-inch cubes
  • 2 pounds ground beef, 80/20 blend
  • 1 pounds ground pork
  • 2 bay leaves
  • 1/2 teaspoon of cinnamon
  • 1 tablespoon of St. Lucifer Habanero Table Spice, more to taste
  • 1 tablespoon ground cumin
  • 1/8 teaspoon ground cloves
  • 12-oz. bottle amber ale, such as Shiner Bock, Fat Tire or Dos Equis Amber
  • 1-1/2 quart homemade or low-salt, organic beef broth
  • Garnish with shredded cheddar cheese, sour cream, scallions and/or cilantro.


  • In a 12-inch skillet, heat 2 Tbs. of the oil over medium-high heat. Add the onions, celery, jalapenos & sauté until starting to brown, 8 to 10 min.
  • Add the poblanos/green peppers, roasted red peppers, tomatoes and reduce heat to medium, and cook, stirring occasionally, another 8 to 10 min. Add more oil if needed.
  • Add the garlic and 1 teaspoon salt and sauté for another 5 min. Set aside.
  • Meanwhile, heat the remaining 1 tablespoon olive oil in an 8-quart or larger Dutch oven (preferably enameled cast iron) over medium-high heat. Sear the beef cubes until browned and crusty on two sides, working in batches to avoid crowding the pan.
  • With tongs or a slotted spoon, transfer the browned beef to a bowl.
  • Add the ground beef and ground pork to the same pan. If the pan ever gets dry, add a little more oil. Once seared, set aside with beef cubes.
  • Once all the beef and pork is seared and set aside, add the onions, peppers, celery and tomato mixture to the pan, along with the bay leaves, cinnamon, St. Lucifer Habanero Table Spice, cumin, cloves and cook, stirring, until the spices coat the vegetables and are fragrant, 15 to 30 seconds.
  • Slowly add the beer while scraping the pan bottom with a wooden spoon to dissolve the coating of spices.
  • Simmer until the beer is reduced by about half and the mixture has thickened slightly, 5 to 7 min.
  • Add the meat, along with any accumulated juices, and the beef broth. Bring to a simmer and then reduce the heat to medium low.
  • Simmer, partially covered, for 3 hours, stirring occasionally. Test a cube of meat—you should be able to cut it with a spoon.
  • Discard bay leaves.
  • Garnish with shredded cheddar cheese, sour cream and scallions or cilantro.
  • Serve alone, over rice with tortilla chips.

Add to crockpot and set to warm for all day enjoyment.


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