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🔥 Claibe’s Texas VooDoo Chili – Bold, Spicy, and Full of Heart 🔥

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This ain’t your average chili. Claibe’s Texas VooDoo Chili is a full-throttle, cowboy-approved, no-beans-left-behind kind of bowl. Packed with fire-roasted tomatoes, bold spices, and the unmistakable kick of Claibe’s Texas VooDoo Rub, this hearty dish simmers low and slow to develop layers of flavor that hit with every spoonful. It’s comfort food with attitude—perfect for tailgates, cook-offs, or a chilly night by the fire.


Claibe’s Texas VooDoo Chili

Ingredients:

  • 4 lbs ground beef (or substitute with ground turkey, venison, or diced chuck roast)

  • 2 cans (14.5 oz) fire-roasted tomatoes (Cento preferred or any brand)

  • 2 cans (14.5 oz) petite diced tomatoes

  • 1 (26 oz) can of ranch-style beans, strained

  • 4 tsp chili powder

  • 2 tsp ground cumin

  • 2 tbsp sweet paprika

  • 2 tbsp Claibe’s Texas VooDoo Cajun Rub (use 1 tsp for milder heat)

  • 2 tsp garlic powder

  • 10 oz beef broth


The Prep:

  • Start by browning the meat in a large skillet over medium-high heat until fully cooked and slightly crisped on the edges for extra flavor. Drain excess fat and set the meat aside.


  • Meanwhile, in a large stock pot over medium heat, combine the fire-roasted tomatoes, petite diced tomatoes, strained ranch-style beans, chili powder, cumin, paprika, garlic powder, Claibe’s Texas VooDoo Rub, and beef broth. Stir everything together well.


  • Add the browned meat into the pot, stirring to incorporate fully. Let it all come together with a gentle simmer.


The Cook:

Once your chili base is combined, reduce heat to low and simmer uncovered for a minimum of 2 hours. Stir every 20–30 minutes to prevent any sticking at the bottom of the pot—this also helps blend the flavors beautifully. The longer it simmers, the deeper the flavor.


Texas VooDoo Rub brings a bold heat with hints of smoky paprika and warm garlic. As it slow-cooks with the tomatoes and broth, it transforms this chili into something magical—rich, thick, and lip-smackin' good.


Serving Suggestions:

Ladle this chili into deep bowls and top with shredded cheddar, diced red onion, and a dollop of sour cream. For extra crunch, serve with cornbread or over a bed of rice.


For an amazing Chili Taco, add a couple of spoonful's of Chili to a warmed flower tortila garnish with mild cheddar graded cheese, lettuce and diced tomatos!


A cold lager or smoky bourbon cocktail makes the perfect pairing. Hosting a party? Serve it in a cast iron Dutch oven right off the stove—it’s rustic, hot, and impossible to ignore.


Additional Notes:

  • Nutritional Tip: Packed with protein and lycopene-rich tomatoes, this chili delivers hearty nourishment.


  • Variations: Try it with diced brisket or smoked sausage for a BBQ twist. Want it vegetarian? Swap in plant-based ground meat and veggie broth—Claibe’s VooDoo Rub still brings the flavor.


  • Leftover Love: It gets even better the next day. Store in the fridge for up to 5 days or freeze for later.




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