Ingredients

• 1 pound beef top sirloin, diced
• 1 pound pork butt, diced
• 1 pinch Mexican-style seasoning (such as Tajin® Clasico Seasoning), or more to taste
• salt and ground black pepper to taste
• 2 tablespoons olive oil
• 1 large onion, chopped
• 2 jalapeno peppers, seeded and minced
• 3 cloves garlic, minced
• 1 (14.5 ounce) can diced tomatoes with juice
• 1 (12 fluid ounce) can or bottle lager-style beer
• 1 (8 ounce) can tomato sauce
• 1 cup diced roasted red peppers
• 1 cup water
• 1 (6 ounce) can tomato paste
• 1/4 cup chili powder (such as Gebhardt®)
• 1 tablespoon Mexican-style seasoning (such as Tajin® Clasico Seasoning)
• 1 tablespoon ground cumin
• 2 teaspoons garlic powder
• 1 teaspoon salt
• 1 teaspoon ground black pepper
• 1/2 teaspoon cayenne pepper
• 6 bay leaves
• 1 (15 ounce) can chili beans, drained and rinsed (optional)

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Instructions

1. Combine beef and pork in a large skillet over medium-high heat; season with 1 pinch Mexican-style seasoning, salt, and black pepper. Cook and stir until meat is evenly browned, about 10 minutes. Drain excess grease.
2. Heat olive oil in a large pot over medium heat; cook and stir onion, jalapeno pepper, and garlic until onion is softened and translucent, about 5 minutes.
3. Stir beef-pork mixture into onion mixture; add diced tomatoes with juice, beer, tomato sauce, roasted red peppers, water, tomato paste, chili powder, 1 tablespoon Mexican-style seasoning, cumin, garlic powder, 1 teaspoon salt, 1 teaspoon black pepper, cayenne pepper, and bay leaves.
4. Bring tomato-meat mixture to a boil, add chili beans, reduce heat to medium-low, and simmer, stirring occasionally, until thickened, at least 2 hours.