Description
This is a great and simple chili, full of flavor, and plenty of spice. It’s best when refrigerated overnight and reheated before the game. One tip: season meat heavily with chili powder, cumin, salt and pepper while browning.
Ingredients
- 1 pound ground beef
- 1 pound ground pork
- 2 tablespoons olive oil
- 1 large onion, chopped, divided
- 1 green bell pepper, chopped
- 1 habanero peppers, seeded and minced
- 2 jalapeno pepper, seeded and minced
- 3 cloves garlic, minced
- 3 tablespoons chopped green onion
- 3 (15 ounce) cans chili beans
- 1 (14.5 ounce) can diced tomatoes
- 1 (6 ounce) can tomato paste
- 1 (8 ounce) can tomato sauce
- 1 (12 ounce) bottle lager-style beer
- 2 tablespoons cornmeal
- 1 cup water
- ¼ cup chili powder
- 1 tablespoon ground cumin
- 1 teaspoon garlic powder
- ½ teaspoon cayenne pepper
- 1 tablespoon salt
- 1 ½ teaspoons ground black pepper
- 1 cup shredded Cheddar cheese
Instructions
- Cook ground beef and pork in a large skillet over medium-high heat until the meat is crumbly
- evenly browned
- and no longer pink. Drain and discard any excess grease.
- Meanwhile
- heat olive oil in a large pot over medium heat. Stir in 3/4 of the onion plus the green pepper
- habanero pepper
- jalapeño pepper
- and garlic. Cook and stir until onion has softened and turned translucent
- about 5 minutes.
- Stir drained meat into onion mixture along with green onion
- chili beans
- diced tomatoes
- tomato paste
- tomato sauce
- beer
- and water. Sprinkle with cornmeal
- then season with chili powder
- cumin
- garlic powder
- cayenne pepper
- salt
- and black pepper.
- Bring to a simmer over medium heat
- then reduce heat to medium-low. Simmer at least 2 hours
- stirring occasionally. Refrigerate overnight.
- Reheat the chili over medium heat until it begins to simmer again. Top individual servings of chili with cheese and remaining chopped onion.
Prep Time: 30 mins
Cook Time: 12 hrs 30 mins
Total Time: 23 hrs
Servings: 8