THE RECIPE JOURNAL · Main Course
My Special Chili for Cinco de Mayo
This hearty chili is packed with bold flavors and just the right amount of spice to make your Cinco de Mayo celebration extra special. It’s easy to make and perfect for sharing with friends and family.
FROM THE KITCHEN • My Special Chili for Cinco de Mayo
01 THE RECIPE
Let's make it.
Follow these steps for a delicious result. Tick off each step as you go.
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01
Step 1
Start by heating a large stock pot over medium heat. Add the beef and pork, breaking it up with a spoon, and cook until it’s nicely browned all over, which should take about 10 minutes. Once the meat is cooked, drain off as much grease as you can, then put the pot back on the heat.
02
Step 2
Next, toss in the sweet onions, green onions, and garlic. Stir everything together and let it cook until the onions soften and become translucent, about 5 to 7 minutes.
03
Step 3
Now it's time to add the tomatoes, beer, chili powder, cumin, chile peppers, corn meal, ancho chile pepper, tequila, jalapeno, cocoa powder, and salt. Give everything a good stir, then bring the mixture to a gentle simmer. Let it cook uncovered for 1 to 2 hours, stirring occasionally, until the tomatoes start to break down and blend into the sauce.
04
Step 4
Finally, stir in the corn and black beans. Keep cooking the chili until it’s heated through, which should take another 10 to 15 minutes. Give it a taste and adjust the seasoning if you need to, then you’re ready to serve!
Why you’ll love it
This chili is packed with bold flavors and just the right amount of spice. It’s hearty, comforting, and perfect for sharing with friends and family. The mix of ingredients creates a rich, satisfying meal that feels like a warm hug in a bowl.
How to serve
Serve with warm cornbread or tortilla chips to add a crunchy contrast. Top with shredded cheese, sour cream, and fresh cilantro for extra color and flavor. A side of guacamole or a simple green salad also pairs nicely.
Storage & leftovers
Store leftovers in an airtight container in the fridge for up to four days. Reheat gently on the stove or in the microwave, adding a splash of water if it thickens too much. This chili also freezes well for up to three months—just thaw overnight before reheating.
