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