This vibrant chili is packed with bold flavors and just the right amount of spice to warm up your Cinco de Mayo celebration. It's easy to make and perfect for sharing with friends and family.
Prep Time20 min
Cook Time1 hr 25 min
Total Time1 hr 45 min
Difficulty
Hard
Tips From The Kitchen
Use fresh spices for the best flavor.
Let the chili simmer slowly to deepen the taste.
Add beans last if you want them to stay firm.
Ingredients
0/18
What Makes This Recipe Special
This chili is full of bold flavors and a perfect balance of heat and spice. It brings warmth and comfort to any celebration. Plus, it’s easy to make and great for feeding a crowd.
Step 1
Heat a large pot over medium heat. Add the beef and pork, breaking it up as it cooks, and stir occasionally until the meat is nicely browned, which should take about 10 minutes. Once browned, drain off as much grease as you can, then pop 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 become soft and translucent—about 5 to 7 minutes.
Step 3
Now it’s time to add the tomatoes, beer, and all the seasonings: chili powder, cumin, ancho chile pepper, corn meal, jalapeno, cocoa powder, tequila, and salt. Give everything a good stir, then bring the chili to a gentle simmer. Let it cook low and slow for 1 to 2 hours, stirring occasionally, until the tomatoes break down and blend into the sauce.
Step 4
Finally, stir in the corn and black beans. Keep cooking the chili until everything is warmed through, about 10 to 15 minutes. Then it’s ready to serve!
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people cooked this recipe
ByDavid Brown
David shares approachable recipes, helpful cooking tips, and simple meal ideas.
Serving Style Ideas
Serve with warm tortillas or over a bed of rice. Top with shredded cheese, sour cream, and fresh cilantro for extra zest. A side of guacamole or corn chips makes a great addition.
Storage & Reheating
Cool the chili completely before storing it in an airtight container. It keeps well in the refrigerator for up to four days. You can also freeze portions for up to three months and reheat gently on the stove.
Frequently Asked Questions
Can I use only ground beef or pork instead of both?
Yes, you can use just one type of meat if preferred. Adjust the quantity to 4 pounds total for similar results.
What can I substitute for the beer in the recipe?
You can use beef broth, chicken broth, or a non-alcoholic beer as a substitute.
How do I remove the dried ancho chile pepper before serving?
After simmering, simply fish it out with a spoon and discard before adding the corn and beans.
Can I make this chili in a slow cooker?
Yes, brown the meat and cook the onions first, then transfer everything to a slow cooker and cook on low for 4-6 hours.
Is it necessary to drain the grease after browning the meat?
Yes, draining excess grease helps prevent the chili from becoming too oily and improves flavor.
How spicy is this chili?
It has a moderate heat level due to the jalapenos and ancho chile but can be adjusted by reducing or omitting those ingredients.
Can I use canned corn instead of frozen fire-roasted corn?
Yes, canned corn works fine; just drain it well before adding to the chili.
What is the purpose of the corn meal in the recipe?
Corn meal helps thicken the chili and adds a subtle texture to the sauce.
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