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Spicy Cinco de Mayo Chili

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PREP TIME
20 min
COOKING TIME
85 min
TOTAL TIME
105 min
SERVINGS
12 servings
Dinner
Spicy Cinco de Mayo Chili
Ingredients
  • 2 pounds ground beef
  • 2 pounds ground pork
  • 2 large sweet onions, diced
  • 3 large green onions, chopped
  • 4 large garlic cloves, minced
  • 2 (14.5 ounce) cans fire-roasted diced tomatoes
  • 1 (12 fluid ounce) can or bottle beer
  • 1/2 cup chili powder
  • 1/4 cup ground cumin
  • 2 ounces fire-roasted diced green chile peppers
  • 2 tablespoons corn meal
  • 1 large dried ancho chile pepper
  • 1 (1.5 fluid ounce) jigger tequila
  • 6 slices pickled jalapeno pepper, chopped
  • 1 teaspoon unsweetened cocoa powder
  • 1 teaspoon salt
  • 1/2 cup frozen fire-roasted corn
  • 1 (15 ounce) can black beans, rinsed and drained
Instructions
1
Preheat a large stock pot over medium heat, allowing it to warm up for a few minutes before adding the ingredients.
2
Combine beef and pork in the pot, cooking and stirring constantly until they are thoroughly browned on all sides, taking around 10 minutes to achieve this. Remove as much excess fat from the meat mixture as possible and put the pot back on the heat source.
3
Add sliced sweet onions, green onions, and minced garlic to the pot with the meat mixture. Continue cooking and stirring until the onions become translucent, a process that can take anywhere from 5 to 7 minutes.
4
Mix in diced tomatoes, beer, chili powder, cumin, ground chile peppers, cornmeal, ancho chile pepper, tequila, jalapeno pepper, cocoa powder, and salt into the meat mixture. Bring the entire concoction to a gentle simmer and cook until the tomatoes have fully dissolved into the liquid, which can take anywhere from 1 to 2 hours.
5
Add frozen corn and black beans to the chili, stirring them in before continuing to cook until hot and steaming, taking around 10 to 15 minutes to achieve this.