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Happy National Chili Day: Soup's on!

Have you heard the news? A delicious food holiday is coming up and Americans are ready to celebrate! Get ready to kick it up a notch, folks. It's National Chili Day in the U.S.A!

Happy National Chili Day:  Soup's on!

National Chili Day

This annual celebration is observed on the fourth Thursday in February. And with the never-ending winter we've had, a great big bowl of chili sounds pretty good right about now!

People have been enjoying this comfort food for centuries. United States President Lyndon B. Johnson was a big chili lover. Whether you prefer yours hot and spicy, thick and chunky or vegetarian-style, today is the perfect day to enjoy a heapin' helpin' of chili!

In honor of the occasion, why not whip up a batch of homemade chili? The following recipe, from Bohemia Beer, serves eight.

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


  1. Heat oil in large Dutch oven over medium heat.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Serve with garnishes such as cheese, sour cream, chopped onion, fresh cilantro and/or crumbled tortilla chips.

Happy National Chili Day!

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