Subtle signs of spring are beginning to emerge, but the weather is still quite brisk. Perfect for cuddling up with a great comfort food like chili. This modern twist on a timeless classic from Bohemia will certainly help you forget all about the cold weather!
Bohemia Big City Chili
Serves: 8
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
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.
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