Friday, February 12, 2010

Big City Chili

Big City Chili, originally uploaded by Kim De.

As I dash off to a busy afternoon, I wanted to tell you about the chili we had Superbowl Sunday. I made Big City Chili from Frontera Fiesta, a new website from Rick Bayless.

This is great for a party, because you can make it the night before and during the party you slowly re-heat it while you mingle with your guests.

Quick chili! Except, it isn't. The amount of time it took me to cube 3 pounds of meat, well let's say I didn't find it worth the time. During consumption, you can't even tell it was cubed pork shoulder and short ribs. I honestly think a quick brown of some good quality ground beef would produce the same results.

It was tasty and not too spicy, for those of you who prefer it that way. Now, having said that, I won't make this one again. I actually found this chili to have a deeper flavor, from the chocolate and cinnamon, and more of a spicy kick, from the chorizo.

As much as it pains me to admit it, because I love Rick Bayless, I enjoyed the last one better.

But this one was good. It got great reviews from my guests. You should try it!

Big City Chili (Rick Bayless)

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


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

1/2 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


Crumbled queso anejo or crumbled queso fresco

Sour cream

Chopped onion and fresh cilantro

Crumbled Frontera tortilla chips

Heat oil in large Dutch oven over medium heat. 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. 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.

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