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 jalapeño peppers , seeded and minced
• 3 cloves garlic , minced
• 3 , 15 ounce
• 1 , 14.5 ounce
• 1 , 12 ounce
• 1 , 8 ounce
• 1 cup water
• 1 , 6 ounce
• 3 tablespoons chopped green onion
• 2 tablespoons cornmeal
• 0.25 cups chili powder
• 1 tablespoon ground cumin
• 1 tablespoon salt
• 1.5 teaspoons ground black pepper
• 1 teaspoon garlic powder
• 0.5 teaspoons cayenne pepper
• 1 cup shredded Cheddar cheese

Instructions

1. 1 Cook and stir ground beef and pork in a large skillet over medium-high heat until crumbly, evenly browned, and no longer pink. Drain and discard excess grease.
2. 2 Meanwhile, heat olive oil in a large pot over medium heat. Stir in 3/4 of the onion, along with green bell pepper, habanero peppers, jalapeño peppers, and garlic. Cook and stir until onion has softened and turned translucent, about 5 minutes.
3. 3 Stir cooked beef and pork into onion mixture along with chili beans, diced tomatoes, beer, tomato sauce, water, tomato paste, and green onion. Sprinkle with cornmeal, then season with chili powder, cumin, salt, black pepper, garlic powder, and cayenne pepper.
4. 4 Bring to a simmer over medium heat, then reduce heat to medium-low. Simmer for at least 2 hours, stirring occasionally. Refrigerate for 8 hours to overnight.
5. 5 Reheat chili over medium heat until it begins to simmer again. Top individual servings of chili with cheese and remaining onion.

Nutrition per serving