Spice things up with Bohemia Big City Chili
I'm sure all of us in Chicagoland have had enough of this winter, but one nice thing about this time of year is the abundance of comfort food. If you can't get enough chili this season or are looking for a new recipe to spice things up, give this recipe a try. It includes Bohemia beer and short ribs and looks fabulous!
Bohemia Big City Chili
- 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
- 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
- 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.
Recipe and photo provided by Formula PR.