My Cinco de Mayo Chili

Born on the fifth of May, this chili recipe with an assortment of fire-roasted vegetables and a mixture of ground pork and ground beef is perfect for any Mexican-themed meal, especially for Cinco de Mayo.

• Preparation Time: 20 mins
• Cooking Time: 1 hr 25 mins
• Total Time: 1 hr 45 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
• ¼ cup ground cumin
• 2 (14.5 ounce) cans fire-roasted diced tomatoes
• 1 (1.5 fluid ounce) jigger tequila
• ½ cup chili powder
• 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
• ½ 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 pot until completely browned, about 10 minutes. Drain as much grease from the meat mixture as you can and return pot to heat.

Step 2

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

Step 3

Stir tomatoes, beer, chili powder, cumin, chile peppers, corn meal, ancho chile pepper, tequila, jalapeno pepper, cocoa powder, and salt into the meat mixture. Bring the mixture to a simmer and cook until the tomatoes are dissolving into the liquid, 1 to 2 hours. Stir corn and black beans into the chili; continue cooking until hot, 10 to 15 minutes.