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Tailgate Chili

4.8
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PREP TIME
30 min
COOKING TIME
145 min
TOTAL TIME
655 min
SERVINGS
8 servings
Dinner U.S.
Tailgate Chili
Ingredients
  • 1 pound ground beef
  • 1 pound ground pork
  • 2 tablespoons olive oil
  • 1 large onion, chopped, divided
  • 1 green bell pepper, chopped
  • 1 habanero peppers, seeded and minced
  • 2 jalapeno pepper, seeded and minced
  • 3 cloves garlic, minced
  • 3 tablespoons chopped green onion
  • 3 (15 ounce) cans chili beans
  • 1 (14.5 ounce) can diced tomatoes
  • 1 (6 ounce) can tomato paste
  • 1 (8 ounce) can tomato sauce
  • 1 (12 ounce) bottle lager-style beer
  • 1 cup water
  • 2 tablespoons cornmeal
  • 1/4 cup chili powder
  • 1 tablespoon ground cumin
  • 1 teaspoon garlic powder
  • 1/2 teaspoon cayenne pepper
  • 1 tablespoon salt
  • 1 1/2 teaspoons ground black pepper
  • 1 cup shredded Cheddar cheese
Instructions
1
Cook ground beef and pork in a large skillet over medium-high heat until the meat becomes tender, uniformly browned, and loses its pinkish hue. Remove any excess fat from the skillet
2
.
3
In a large pot, warm olive oil over medium heat. Add 3/4 of the onion plus the green pepper, habanero pepper, jalapeño pepper, and garlic to the pot. Stir constantly until the onion has softened and turned a pale yellow color, approximately 5 minutes pass
4
.
5
Add the cooked meat to the onion mixture along with green onion, chili beans, diced tomatoes, tomato paste, tomato sauce, beer, and water. Sprinkle a generous amount of cornmeal into the pot, then add the remaining seasonings - chili powder, cumin, garlic powder, cayenne pepper, salt, and black pepper.
6
.
7
Bring the mixture to a gentle simmer over medium heat, then reduce the heat to low and let it cook for at least 2 hours, stirring occasionally. Cover the pot overnight in the refrigerator
8
.
9
The next day, reheat the chili over medium heat until it starts to bubble and simmer again. Serve individual portions of chili hot, topped with cheese and the remaining chopped onion