Blue Ribbon Chili Recipe with Texas Two-Step and Texas Heat

A Big-Batch Chili with Bacon, Beer, and Five Pounds of Meat

Blue Ribbon Chili is a cook-all-day, feed-a-crowd pot of chili. It starts with bacon drippings and caramelized onions, builds on five pounds of meat and a can of Guinness, and finishes with a wall of beans and tomatoes.

The heat comes from a double hit of Cleve's seasoning. Cleve's Texas Two-Step brings the sweet-and-savory backbone, while Cleve's Texas Heat brings the fire. Double the Texas Heat if you like it hot.

This is a stock-pot recipe, not a weeknight one. Make it for game day, a cook-off, or any time you need to feed a hungry crowd, and plan on leftovers that taste even better the next day.

Ingredients

(Makes a large pot, about 16 to 20 servings)

• 5 lbs hamburger, elk, or buffalo
• 16 oz bacon
• 3 large sweet onions, coarsely chopped
• 6 cloves garlic, finely chopped
• 4 cans stewed tomatoes
• 2 cans diced tomatoes
• 3 cans tomato sauce
• 1 small can tomato paste
• 16 oz fire-roasted green chiles
• 2 cans Ranch Style beans
• 1 can red beans
• 1 can dark red kidney beans
• 1 can light red kidney beans
• 1 can Guinness Draft beer
• 16 oz chili powder
• 4 oz Cleve's Texas Two-Step
• 4 oz Cleve's Texas Heat
• 4 oz black pepper
• 3 tablespoons Worcestershire sauce
• 2 tablespoons soy sauce
• 2 large jalapeños, floated on top
  
  

Step-by-Step Instructions

1. Cook the Bacon

Cook the bacon in a large skillet over medium heat. Remove the bacon and set aside the drippings.

2. Caramelize the Onions

Roughly chop the onions into 1-inch pieces. Add them to the bacon drippings and sauté until browned and caramelized, then transfer them to a large stock pot.

3. Brown the Meat

In the same skillet, keeping the bacon drippings and pan juices, add the 5 pounds of ground meat. Sauté until the meat is browned and only slightly pink.

4. Add Beer and Garlic

Add 1 can of Guinness and the garlic, then cook for about 5 more minutes, until the meat is fully cooked and the liquid has reduced slightly. Remove from heat.

5. Build the Tomato Base

Add the green chiles, diced tomatoes, tomato sauce, and stewed tomatoes to the stock pot with the onions. Simmer over medium-low heat.

6. Season

Season with the black pepper, Cleve's Texas Two-Step, and Cleve's Texas Heat. For a spicier chili, double the Texas Heat.

7. Add the Meat

Add the cooked meat to the stock pot and continue cooking over medium-low heat, stirring often to prevent burning on the bottom.

8. Add Beans and Finish

Add the beans and the remaining ingredients near the end of cooking. Add the tomato paste if you want a thicker consistency.

9. Serve

Serve hot, float the jalapeños on top, and garnish with green onions and shredded cheese.

Pro Tips

• Use the bacon drippings to cook the onions and meat for deeper flavor
• Game meats like elk and buffalo are lean, so the drippings keep the chili moist
• Add the tomato paste only if you want a thicker pot
• Double the Texas Heat for a hotter chili, or hold back for a milder one
• Make it a day ahead, since chili always tastes better the next day
  
  

Serving Suggestions

Serve this chili with:

• Shredded cheese and sliced green onions
• Tortilla chips or cornbread
• A dollop of sour cream
• Diced raw onion
• A cold beer

This is a deep, smoky, meaty chili built for a crowd. The bacon and Guinness give it backbone, the beans make it hearty, and the two Cleve's blends carry the flavor from mild warmth to real fire.

Cleve's Texas Two-Step and Cleve's Texas Heat let you set the heat exactly where you want it. Make the full pot, because this is the chili people come back for.

Hungry for More?

Hungry for the next one? Browse more recipes for more bold, low-salt flavor.

Ready to stock the spice rack? Shop all seasonings and find the right blend for your next meal.