My Cinco de Mayo Chili

Ingredients

• 2 pounds ground beef
• 2 pounds ground pork
• 2 large sweet onions , diced
• 3 large green onions , chopped
• 4 large garlic cloves , minced
• 2 cans fire-roasted diced tomatoes , 14.5 ounce
• 1 can or bottle beer , 12 fluid ounce
• 0.5 cups chili powder
• 0.25 cups ground cumin
• 2 ounces fire-roasted diced green chile peppers
• 1 jigger tequila , 1.5 fluid ounce
• 2 tablespoons corn meal
• 6 slices pickled jalapeño peppers , chopped
• 1 large dried ancho chile pepper
• 1 teaspoon unsweetened cocoa powder
• 1 teaspoon salt
• 1 can black beans , 15 ounce
• 0.5 cups frozen fire-roasted corn

Instructions

1. 1

   Heat a large stock pot over medium heat. Add ground beef and ground pork; cook and stir until completely browned, about 10 minutes. Drain as much grease as you can; return the pot to the heat.

2. 2

   Stir in sweet onions, green onions, and garlic; cook and stir until onions are translucent, 5 to 7 minutes.

3. 3

   Stir in tomatoes, beer, chili powder, cumin, green chile peppers, tequila, corn meal, jalapeño peppers, ancho chile pepper, cocoa powder, and salt; bring to a simmer and cook until tomatoes have dissolved into liquid, 1 to 2 hours.

4. 4

   Stir in black beans and corn; continue cooking until hot, 10 to 15 minutes.