Cinco de Mayo Chili Delight

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
• ½ cup chili powder
• ¼ 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
• ½ cup frozen fire-roasted corn
• 1 (15 ounce) can black beans, rinsed and drained

Step 1

Heat a large pot over medium heat. Add the ground beef and pork, breaking it up as it cooks, and stir occasionally until it’s fully browned—this should take about 10 minutes. Once the meat is cooked, drain off as much grease as you can, then put the pot back on the heat.

Step 2

Toss in the sweet onions, green onions, and garlic. Cook everything together, stirring often, until the onions turn soft and translucent, about 5 to 7 minutes.

Step 3

Now it’s time to add the tomatoes, beer, chili powder, cumin, chile peppers, corn meal, ancho chile powder, tequila, jalapeno, cocoa powder, and salt. Give it a good stir and bring the mixture to a gentle simmer. Let it cook slowly for 1 to 2 hours so the flavors can really meld and the tomatoes break down into the sauce.

Step 4

Finally, stir in the corn and black beans, and keep cooking until everything is heated through, which should take another 10 to 15 minutes. Give it a taste and adjust any seasonings if needed, then it’s ready to serve!