Skip to main content New<> this month
Get the Allrecipes magazine

My Cinco de Mayo Chili

Rated as 4.75 out of 5 Stars

"Created on Cinco de Mayo. I was in the mood to tweak."
Added to shopping list. Go to shopping list.


1 h 45 m servings 420
Original recipe yields 12 servings


{{model.addEditText}} Print
  1. 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. Stir sweet onions, green onions, and garlic through the meat mixture; cook and stir until the onions are translucent, 5 to 7 minutes.
  3. 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.

Nutrition Facts

Per Serving: 420 calories; 21.7 21.6 31 96 745 Full nutrition

Explore more


Read all reviews 3
Most helpful
Most positive
Least positive

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.

I have made chilli before. So I started to make mine, then I said maybe I should try a new recipe. Boy I was glad I did. This was the best ever. I don't eat beef so a used just ground turkey, ...

I didn't make it exactly as in the recipe as I didn't have ancho chili pepper or fire-roasted corn on hand. I did add red bell pepper though. This chili has a very hearty flavor, and it's very...