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Celebrate Cinco de Mayo with beer-laced chili recipe

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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

Ingredients:

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

Salt

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

Garnishes:

Crumbled queso añejo or crumbled queso fresco

Sour cream

Chopped onion and fresh cilantro

Crumbled Frontera Tortilla Chips

Directions:

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.

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