The great folks over at Bohemia sent me this recipe for Big City Chili to share with all of my readers. It looks delicious and will make 8 servings.
Bohemia Big City Chili Recipe
2 tablespoons vegetable oil
2 pounds boneless pork shoulder, cut into 1-inch pieces
1 ¾ pounds boneless beef short ribs, cut into 1-inch pieces
Salt
1 large red onion, diced
4 cloves garlic, finely chopped
1 bottle (12 ounces) Bohemia beer
3 jars (16 ounces each) Frontera Guajillo Salsa or Frontera Roasted Tomato Salsa
1 tablespoon chili powder
1 teaspoon dried Mexican oregano, crumbled
½ teaspoon ground cumin
2 tablespoons masa harina (corn flour for tortillas) dissolved in 1/4 cup water
2 cans (15 ounces each) white beans, drained
Garnishes:
Crumbled queso añejo or crumbled queso fresco
Sour cream
Chopped onion and fresh cilantro
Crumbled Frontera Tortilla Chips
Instructions: Heat oil in large Dutch oven over medium heat. Pat meats dry with paper toweling. Season well with salt. Add meat to hot oil in a single, uncrowded layer. Cook, turning until brown on all sides. Remove to a large plate. Repeat to brown all meat. Add onion to drippings in pan and cook until golden, about 5 minutes. Stir in garlic and cook 1 minute.
Stir in beer and scrape up all the browned bits from the bottom of the pan. Boil to reduce slightly, about 3 minutes. Stir in salsa, chili powder, oregano and cumin. Return meat to pan. Simmer, partially covered and stirring often, until meats are tender and falling apart, about 2 to 2 ½ hours. Stir in dissolved masa and cook and stir until mixture thickens, about 10 minutes. Stir in beans and season to taste with salt, usually about 1 teaspoon. Simmer a few minutes. Serve with garnishes.
Disclosure: The recipe and photo was provided to us by Bohemia. You can print out this recipe by clicking on the SHARE button located at the bottom of this post. A new window will open and the recipe will load in. Then click on print. Enjoy!
