Texas 5-Star Chili

When appetites need to be satisfied, serve up a bowl of this hearty chili. The zing of Mexican beer is complemented by a medley of tomatoes, beans, onions and bell peppers and lean ground beef.


  • 2 tbsps vegetable oil
  • 2 1/4 cups onion, diced
  • 1 1/2 celery, diced
  • 1 1/2 cups green bell peppers, diced
  • 2 tbsps taco or chili seasoning
  • 1-2 tbsps dark chili powder
  • 1/2 cup canned green chilies, diced
  • 1 lb lean ground beef
  • 1 bottle (12 oz) Mexican beer
  • 2 15.5 oz cans fire roasted tomatoes
  • 1 15.5 oz can kidney beans, drained
  • 1 15.5 oz can great northern beans, drained and rinsed
  • to taste salt
  • to taste ground black pepper
  • 2 cups Crystal Farms Reduced Fat Shredded Marble Jack Cheese
Recommended Crystal Farms Product Substitutions: Crystal Farms Shredded Cheddar Jack Cheese


  • In a large pot, heat oil over medium high heat. Add onions and cook until slightly caramelized, about 15-20 minutes.
  • Add celery and bell peppers and continue to cook until the vegetables are softened, about 10 minutes.
  • Add spices, green chilies and ground beef and cook until ground beef is cooked through, about 10 minutes.
  • Once beef is cooked, add beer, tomatoes and beans and simmer for at least 30 minutes. Season to taste with salt and pepper.
  • To serve, top each 8-ounce bowl of chili with ¼ cup of shredded Marble Jack cheese.

Chef's Tips & Suggestions:

  • Chili benefits from letting the flavors intermingle. Because of this, chili leftovers are even better the next day.
  • For those who prefer their recipe to have a stronger tomato taste, add 1-2 cans of crushed tomatoes.