Texas Lava Chili

They call it Lava Chili because that’s exactly what it feels like going down.

Sirloin tip and venison get cubed small, browned hard in peanut oil in a cast iron pot, then hit with a lineup of liquids that reads like a party: beer, sour mash whiskey, and cola. Six ancho chiles and six jalapeños join the fight alongside cayenne flakes, hot sauce, and a mountain of freshly ground cumin.

This pot simmers covered for 45 minutes while those flavors meld into something deep, smoky, and seriously fiery. The last 20 minutes uncovered thickens it all up, and a final hit of cumin right before serving punches the aroma through the roof.

Six pounds of meat. Eight servings. Zero regrets.

Kitchen Tips

• Use a cast iron pot if you have one. The heavy bottom distributes heat evenly and gives you a better sear on the meat. This chili was built for cast iron.
• Don’t skip the whiskey or the cola. The whiskey adds smoky depth you can’t get any other way, and the cola brings a subtle sweetness that balances all that heat. Trust the process.
• Hold back that last tablespoon of cumin. Stirring it in right at the end gives the finished chili a bright, toasty cumin punch that cooking would mellow out. It’s the finishing move.
• Venison runs lean, so don’t overcook it. The cubed venison dries out faster than beef. Browning it quickly and letting the long simmer do the rest keeps it tender.