Mexico City Style Chili

Mexico City – Style Chile
Serves 6
A warm and satisfying bowl of chili from the rich flavors of Old Mexico.
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Prep Time
20 min
Cook Time
3 hr
Prep Time
20 min
Cook Time
3 hr
  1. 5 Lbs boneless pork sholder
  2. 3 1/2 Lbs boneless beef short ribs
  3. 3 Large red onions (grilled to a char and diced)
  4. 8 Cloves garlic (roasted and minced)
  5. 3/4 teaspoons dried Mexican oregano (crumbled)
  6. 3/4 teaspoons ground cumin
  7. 6 Jars Guajillo Salsa or Chipotle Salsa (16 Oz sized Jars)
  8. 1 teaspoon kosher salt (or to taste)
  9. 2 Cups white navy beans (cooked)
  10. 1 bottle Dark Mexican Style Beer (12 Oz)
  11. 1/2 cup masa harina (dissolved in 1 cup water)
  1. Light a charcoal grill and lightly oil your grates.
  2. Grill the pork shoulder and beef ribs on all sides until well browned.
  3. Place a well oiled, large heavy Dutch oven over medium heat and add your meats.
  4. Add your onion, garlic, oregano and cumin.
  5. Pour in salsa.
  6. Allow to simmer, partially covered. Stir often, until all meats are tender and falling apart. This should take about 2 to 2 1/2 hours.
  7. Stir in cooked beans, beer and the dissolved masa.
  8. Continue to simmer, stirring often - until slightly thickened. This should take an additional 10 minutes.
  9. Serve with garnishes.
  1. Serve with Garnishes: crumbled queso anjeo, crumbled queso fresco, sour cream, chopped onion, lime wedges and chopped cilantro
Adapted from Rick Bayless
Adapted from Rick Bayless
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