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This chili has great flavor with medium heat. It's best when made the day before, refrigerated overnight, and then reheated over medium heat until it begins to simmer again.


Recipe Summary test

30 mins
2 hrs 15 mins
2 hrs 45 mins
8 servings


Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Combine beef and pork in a large skillet over medium-high heat; season with 1 pinch chili-lime seasoning, salt, and black pepper. Cook and stir until meat is evenly browned, about 10 minutes. Drain excess grease.

  • Heat olive oil in a large pot over medium heat; cook and stir onion, jalapeno pepper, and garlic until onion is softened and translucent, about 5 minutes.

  • Stir beef-pork mixture into onion mixture; add diced tomatoes with juice, beer, tomato sauce, roasted red peppers, water, tomato paste, chili powder, 1 tablespoon chili-lime seasoning, cumin, garlic powder, 1 teaspoon salt, 1 teaspoon black pepper, cayenne pepper, and bay leaves.

  • Bring tomato-meat mixture to a boil, add chili beans, reduce heat to medium-low, and simmer, stirring occasionally, until thickened, at least 2 hours.

Cook's Notes:

Chuck roast or steaks can be substituted for the top sirloin.

After the chili has simmered for about an hour you can thicken with cornstarch mixed in cold water (2 tablespoons cornstarch in 1/4 cup water, or more if necessary).

You can use about 10 dried chili peppers, stemmed, seeded, boiled for 20 minutes, blended, and strained along with the chili powder if desired for richer chili flavor.

The Tajin(R) seasoning is an important ingredient for this recipe, it can be found in many Mexican grocery stores.

Nutrition Facts

296 calories; protein 22.5g; carbohydrates 25.3g; fat 11.6g; cholesterol 45.2mg; sodium 1293.7mg. Full Nutrition