What You Need
• 1 pound ground beef
• 1 pound ground pork
• 2 tablespoons olive oil
• 1 large onion, chopped, divided
• 1 green bell pepper, chopped
• 1 habanero pepper, seeded, minced
• 2 jalapeno peppers, seeded, 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 of lager beer
• 2 tablespoons cornmeal
• 1 cup water
• 1/4 cup chili powder
• 1 tablespoon ground cumin
• 1 teaspoon garlic powder
• 1/2 teaspoon cayenne pepper
• 1 tablespoon salt
• 1 1/2 teaspoons ground black pepper
• 1 cup shredded cheddar cheese
What To Do
1. Add ground beef and pork to a large skillet; cook over medium-high heat until meat is browned and evenly cooked (no longer pink). Drain.
2. Heat the olive oil in a large pot over medium heat. Stir in 3/4 of the chopped onion and all of the green pepper, habanero pepper, jalapeno peppers and garlic. Cook, stirring frequently, about 5 minutes - until onion has softened and turned translucent.
3. Add meat, green onion, chili beans, diced tomatoes, tomato paste, tomato sauce, beer, and water to pot and stir. Sprinkle cornmeal over top, then add chili powder, cumin, garlic powder, cayenne pepper, salt and black pepper.
4. Bring to a simmer over medium heat, then reduce to medium-low and simmer at least 2 hours, stirring frequently.
5. Refrigerate overnight.
6. When ready to serve, reheat over medium heat until a simmer is achieved.
7. Ladle into serving bowls and top with cheese and remaining chopped onion.
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