Recipe information
Ingredients for - My Cinco de Mayo Chili
3. Sweet onions, diced - 2 large
10. Fire-roasted diced green chile peppers - 2 ounces
11. Corn meal - 2 tablespoons
12. Large dried ancho chile pepper - 1
14. Pickled jalapeno pepper, chopped - 6 slices
17. Frozen fire-roasted corn - ½ cup
How to cook deliciously - My Cinco de Mayo Chili
1. Stage
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.
2. Stage
Stir sweet onions, green onions, and garlic through the meat mixture; cook and stir until the onions are translucent, 5 to 7 minutes.
3. Stage
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.
