Mexican Beer Chili

By mschweickert

Ingredients

• 2 dried guajillo chiles
• 2 dried ancho chiles
• 4 cups chicken broth, divided
• 4 strips thick sliced bacon, diced
• 2 lb bone in pork shoulder roast, trimmed, but into 1/2 inch pieces, seasoned with salt and pepper
• 1 1/2 cups diced white onions
• 2 Tbsp tomato paste
• 2 Tbsp ground cumin
• 2 Tbsp minced garlic
• 1 Tbsp Mexican oregano
• 1 tsp ground coriander
• 3 bottles dark Mexican beer (Negro Modelo)
• 2 cans fire roasted diced tomatoes (15 oz each)
• 3 minced chipotles in adobo sacue
• 2 cans pinto beans (15 oz each), drained and rinsed
• 2 Tbsp fresh lime juice
• Sour cream, scallions and lime wedges

Preparation

Step 1

Toast chiles in large pot over medium high heat until fragrant, turning often, 3-5 minutes. Transfer to 1 quart pyrex measuring cup. Add 3 cups broth, cover and microwave on high until broth simmers, about 5 minutes. Set aside for 20 minutes.

Puree chiles with broth in a blender, then strain through a fine-mesh sieve; discard solids.

Cook bacon in same pot until crisp; transfer to a paper towel lined plate and reserve drippings. Brown pork in 2 Tbsp. drippings in same pot over medium high heat, about 6 minutes. Transfer pork and any juices to a bowl. Add 1 Tbsp drippings and onions to pot; cook until softened, 2-3 minutes. Stir in tomato paste, cumin, garlic, oregano, and coriander; cook until fragrant, 1 minute. Stir in beer, diced tomatoes, chipotles, remaining 1 cup broth, chile paste, bacon and pork. Bring chili to a boil, then reduce heat to medium low and simmer, partially covered, until pork is fork-tender, 2 hours.

Stir in beans and simmer chili 30 minutes more; stir in lime juice and season with salt and pepper. Serve chili with sour cream, scallions and lime wedges.