Recipe By GStorment
Published Apr 4th
Prep 30m Cook 12h 30m Additional 10h Ready In 22h 60m
Servings 8 servings Calories 528.8

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.

Recipe 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

Cooking Directions

  1. 1 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.
  2. 2 Meanwhile, heat the olive oil in a large pot over medium heat. Stir in 3/4 of the onion and all of the green pepper, habanero pepper, jalapeno pepper, and garlic. Cook and stir until the onion has softened and turned translucent, about 5 minutes. Stir the drained meat into the onion mixture along with the green onion, chili beans, diced tomatoes, tomato paste, tomato sauce, beer, and water. Sprinkle with the cornmeal, then season with chili powder, cumin, garlic powder, cayenne pepper, salt, and black pepper.
  3. 3 Bring to a simmer over medium heat, then reduce heat to medium-low. Simmer at least 2 hours, stirring occasionally. Refrigerate overnight.
  4. 4 Reheat the chili over medium heat until it begins to simmer again. Top individual servings of chili with cheese and remaining chopped onion.

Nutrition Facts

  • Calories 528.8
  • Carbohydrate 45.5 g
  • Cholesterol 93.6 mg
  • Fat 24.5 g
  • Fiber 11.6 g
  • Protein 35.5 g
  • Saturated Fat 8.5 g
  • Sodium 2182.4 mg
  • Sugar 11.8 g


  1. You know, I don’t really like chili. I’ve always had to make it, however, because Hubs and my kids liked it. In fact my grown son, a fine cook in his own right, still says I make the best chili (go figure, I don’t like chili and I never taste when I cook). That said, - Read more ...
  2. This was ok. Hubby & I agreed that the pork just throws the flavor a little off. Pretty spicy the first day(too much so for me) but it did mellow a bit by the 2nd day. Not a thick chili-pretty soupy after it simmers a couple of hours.
  3. This chili is spectacular! I made it for the 2010 Apple Cup. Even though it is fairly labor intensive, the reward is well worth it. We ate it the day of, and it was still good, but it tastes much better the next day, as it is a lot thicker & heartier. My Dad, who - Read more ...
  4. This was an AWESOME chili recipe. I had to make a few adjustment due to lack of ingredients and personal taste. I omitted the green bell pepper (just not in to them). I also omitted the habanero pepper because I couldn't find any at the local grocery store and insteadused 3 jalapeno peppers. For the - Read more ...
  5. Even though I am a Huskie fan...this chili is great! I made it for a Superbowl Party we had and everyone raved about it, coming back for seconds and thirds. It was time consuming to chop the fresh ingredients, but it was worth it. I prepared the night before and then put it in the - Read more ...
  6. loved this recipe. I made a few changes. I used ground turkey instead and mixed all the spices into the meat before I cooked it. I then added the onions and veggies and liquid and then simmered for two hours. I left out the habanero because my hubby thinks they are too hot but the - Read more ...
  7. I like medium-hot chili while my family prefers milder. So, I added a red and yellow bell pepper, took out the Habanero and fresh Jalapenos and replace those with 4 oz. of canned jalapenos. Rather than the 3 cans of chili beans, I used 1 chili beans, 1 kidney beans, and 1 black beans. Lastly, - Read more ...
  8. This recipe was the best chili I have made in years. I followed it exactly and was very happy with the level of flavor and spice. Surprisingly not too hot!!! Thanks so much.
  9. Great Chili! I used Miller Chill beer (with lime)...'cause gotta have one for the pot and one for me... Of course, the best way to top this off is with shredded Cougar Gold Cheese!
  10. Outstanding as is but silly me I put 3 habeneros in because "some like it hot"

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