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Ingredients1 h 45 m servings 420 cals
Original recipe yields 12 servings
- 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.
- Stir sweet onions, green onions, and garlic through the meat mixture; cook and stir until the onions are translucent, 5 to 7 minutes.
- 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.
Per Serving: 420 calories; 21.7 g fat; 21.6 g carbohydrates; 31 g protein; 96 mg cholesterol; 745 mg sodium. Full nutrition
ReviewsRead all reviews 2
Loved it. A great mingling of flavors. I slightly modified it: added two cans of beans, 1 teaspoon curry, the whole can of corn and green chiles because I didn't want to waist it.