Instructions: * Note: The secret ingredient is a tall bottle of beer. While just about any brand will do, use a Mexican dark beer, if you can find it.

In a 6-quart Dutch oven, cook ground round, ground pork, onions, bell pepper, garlic, an jalapeno peppers over medium-high heat, stirring often to break up lumps of meat, until meat loses its pink color, about 8 minutes. Add chili powder and cook, stirring, 1 minute.

Stir in tomatoes with their juice, beer, tomato paste, salt, cumin, oregano, and bay leaves. Bring to a simmer, stirring often. Reduce heat to low and simmer, uncovered, stirring occasionally, until chili is slightly thickened, about 1 3/4 hours.

In a small bowl, stir together cornmeal and 1/2 cup chili until smooth. Stir cornmeal mixture into chili and cook until thickened, about 5 minutes.

Place sour cream, pickled jalapenos, Cheddar cheese, and onions in separate dishes. Serve chili in bowls and encourage guests to choose their own garnishes.

This recipe serves 8 to 12.

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