This flavorful chili brings together a perfect blend of spices and hearty ingredients to celebrate vibrant Mexican flavors. It’s an easy, comforting dish that’s sure to warm up any Cinco de Mayo gathering.
Start by heating 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.
Next, 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.
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.
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!
- Use fresh spices for the best flavor.
- Let the chili simmer longer to deepen the taste.
- Taste and adjust the seasoning before serving.
This dish is full of bold flavors and just the right amount of spice. It’s hearty and satisfying, making it perfect for gatherings or a cozy night in. The mix of ingredients creates a comforting meal everyone will enjoy.
Serve with warm cornbread or tortilla chips for a crunchy contrast. Add a dollop of sour cream or shredded cheese on top to balance the heat. Fresh cilantro and lime wedges also brighten the dish nicely.
Store leftovers in an airtight container in the fridge for up to four days. This chili also freezes well—just portion it out and thaw overnight in the fridge before reheating. Reheat gently to keep the flavors fresh.
