My Cinco de Mayo Chili

Born on Cinco de Mayo, this flavorful chili recipe features an assortment of fire-roasted vegetables and a mixture of ground pork and ground beef.

• Preparation Time: 20 mins
• Cooking Time: 1 hr 30 mins
• Total Time: 1 hr 50 mins
• Calories: 420 Calories

Ingredients

• 1 teaspoon salt
• 1 teaspoon unsweetened cocoa powder
• 1 (12 fluid ounce) can or bottle beer
• 2 pounds ground pork
• 2 pounds ground beef
• 1 (15 ounce) can black beans, rinsed and drained
• 3 large green onions, chopped
• 2 (14.5 ounce) cans fire-roasted diced tomatoes
• 1 (1.5 fluid ounce) jigger tequila
• 4 large garlic cloves, minced
• 2 tablespoons corn meal
• 2 large sweet onions, diced
• 2 ounces fire-roasted diced green chile peppers
• 1 large dried ancho chile pepper
• 6 slices pickled jalapeno pepper, chopped
• 0.25 cup ground cumin
• 0.5 cup chili powder
• 0.5 cup frozen fire-roasted corn

Recipe Instructions

Step 1

Heat a large stock pot over medium heat. Cook and stir beef and pork in the hot pot until completely browned, about 10 minutes. Drain as much grease as you can and return the pot to heat.

Step 2

Stir sweet onions, green onions, and garlic into meat mixture; cook and stir until onions are translucent, 5 to 7 minutes.

Step 3

Stir in tomatoes, beer, chili powder, cumin, chile peppers, corn meal, ancho chile pepper, tequila, jalapeño pepper, cocoa powder, and salt; bring to a simmer and cook until tomatoes have dissolved into liquid, 1 to 2 hours.

Step 4

Stir in black beans and corn; continue cooking until hot, 10 to 15 minutes.