Mexico City-Style Chili | Print |
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Serves 10

  • 2 pounds boneless pork shoulder, cut into 2-inch chunks
  • 1 pound boneless beef short ribs, cut into 2-inch chunks
  • 1 large red onion, thickly sliced
  • 3 cloves garlic, finely chopped
  • 2 tablespoons ancho powder
  • 2 tablespoons chili powder
  • 1/4 teaspoon dried Mexican oregano, crumbled
  • 1/8 teaspoon ground cumin
  • 1 jar (16 ounces) Frontera Guajillo Salsa
  • 2 cans (14.5 ounces each) fire-roasted diced tomatoes
  • 2 teaspoon salt, or to taste
  • 3 cups cooked white runner beans, or canned white beans
  • 2 tablespoons beer, such as  Victoria
  • 1 teaspoon masa harina mixed with 2 tablespoons water

  • For garnish:
  • crumbled queso anejo
  • finely chopped red onions
  • finely chopped fresh cilantro
  • crumbled cooked bacon
  1. Prepare a hardwood charcoal grill to medium-high heat. Lightly oil pork shoulder and beef short ribs. Grill over the coals until golden brown on all sides, about 10 to 15 minutes. Lightly oil onion slices; grill until golden and tender, about 10 minutes. Cut meat into large cubes. Cut onion into small dice.
  2. Place a well-oiled, large, heavy Dutch oven over medium heat. Add cubed meats and brown nicely, about 10 minutes.
  3. Stir in onion, garlic, ancho, chili powder, oregano and cumin. Stir in salsa and tomatoes. Simmer, partially covered, stirring often, until meats are fall-apart tender, 2 to 2 ½ hours. Season with salt.
  4. Stir in cooked beans, beer and dissolved masa. Simmer, stirring often, until slightly thickened, about 10 minutes. Taste and adjust salt.
  5. Serve with garnishes.