If you're having a Cinco de Mayo party, or anytime friends gather to celebrate, you can't go wrong with a big simmering pot of chili. Here's a recipe using Bohemia beer, a Pilsener, made by Cervecería Cuauhtémoc Moctezuma, a brewery in Monterrey, Mexico.
Bohemia Big City Chili
Yield: 8 servings
2 tablespoons vegetable oil
2 pounds boneless pork shoulder, cut into 1-inch pieces
1 3/4 pounds boneless beef short ribs, cut into 1-inch pieces
1 large red onion, diced
4 cloves garlic, finely chopped
1 (12-ounce) bottle Bohemia beer
3 (16-ounce) jars each Frontera Guajillo Salsa or Frontera Roasted Tomato Salsa
1 tablespoon chili powder
1 teaspoon dried Mexican oregano, crumbled
1/2 teaspoon ground cumin
2 tablespoons masa harina (corn flour for tortillas) dissolved in 1/4 cup water
2 (15-ounce) cans white beans, drained
Crumbled queso añejo or crumbled queso fresco
Chopped onion and fresh cilantro
Crumbled Frontera Tortilla Chips
Heat oil in large Dutch oven over medium heat. Pat meats dry with paper towels. 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.
Source: Cervecería Cuauhtémoc Moctezuma, used with permission.