Beef and Pork Chili with Beer

Beef and Pork Chili with Beer

This very quick and easy chili recipe combines the best flavors of two meats, pork and beef. It may not the most traditional of the Texas chili recipes, but this recipe as so much flavor it might be the best chili recipe.


  • 1 1/2 pound boneless beef top round, trimmed of fat
  • 1 pound lean boneless pork, trimmed of fat
  • 1 bottle of beer
  • 2 medium-size onions, chopped
  • 2 cloves garlic, minced or pressed
  • 1/4 cup corn tortilla flour
  • 28 ounces can tomatoes
  • 2 tablespoons chili powder
  • 1 teaspoon each ground cumin and dry oregano leaves
  • 1/2 cup cilantro, chopped
  • 7 ounces can green chile salsa
  • 1 medium-size fresh jalapeno chile, seeded and finely chopped
  • 1 large green bell pepper, seeded and finely chopped
  • 2 tablespoons lime or lemon juice
  • Salt


  1. Cut beef and pork into 1 inch cubes. In a wide 4-quart pan, combine beef, pork, and 1/2 cup of the beer over medium heat. Cover and simmer for 30 minutes.
  2. Add onions and garlic; cook, uncovered, stirring occasionally, until most of the liquid has evaporated and juices and onions are browned, 30 to 35 minutes.
  3. Add corn flour and stir gently for 30 seconds. Gradually blend in remaining 1 cup beer, stirring to loosen any browned bits.
  4. Mix in tomatoes, broken up with a spoon, and their liquid, chili powder, cumin, oregano, cilantro, salsa, jalapeno, and bell pepper.
  5. Cover, reduce heat, and simmer until beef is very tender when pierced, 1 to 1 1/2 hours more.
  6. Stir in lime juice and season to taste with salt.

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