Mexican Beer Chili #NationalBeerDay

Tender pieces of pork in a slightly spiced broth made with a rich, dark Mexican beer is sure to be a crowd pleaser at your next tailgate party.

It is National Beer Lover's Day.....Bottoms Up.......



My friend, Cam of Culinary Adventures with Camilla, invited the Festive Foodies group to join her in celebrating National Beer Lover's Day.

Coincidence that National Beer Lover's Day falls at the onset of  football and tailgate season?  I think not.

Coincidence that my latest Cuisine at Home magazine has an entire section devoted to tailgate food made with beer?  Nope....one of the things I love about this publication is that it is seasonal and follows all the food trends, including all the food holidays.

This is not a sponsored post.  I just love this publication.  I have been getting it since 2003 and have each issue that I ever received.  Every two months, when the new issue arrives, I put away the stack of Cuisine at Home that is sitting next to my computer and pull out all of the issues dedicated to the months we are currently enjoying.

When Cam suggested this event, I still had the July/August issues sitting next to my computer.  I had briefly considered doing a beer battered perch recipe since I had been gifted some beautiful fresh, locally caught fish.  However, I had already shared a Fish Fry using beer in the batter.

Then, my September/October Issue arrived and lo and behold there were 4 great beer tailgate recipes included.  This wonderful chili I'm sharing today as well as Beer Cheese Poppers, Ale Mac & Cheese, and a Tailgate Punch with beer as a base.  Looks like I'm doing a beer run very soon.

This is a wonderful, seasonal dish.  We had just filled our freezer with fresh pork.  I pulled out a package of stew meat and bacon.  I had everything else I needed in my pantry and refrigerator.  Golden!!!

I adapted the recipe to suit our tastes.  Frank is spice sensitive so no chipotles in adobo sauce for us. I halved the recipe since I wasn't having a tailgate party.  There were no dried ancho chiles in my pantry so I doubled the amount of dried guajillo chile peppers that used.  My bacon wasn't thick so I used more than asked for in the recipe. I used pork stew meat instead of cutting up my own pork shoulder.  I pretty much made the recipe my own LOL.

I also finished this recipe in a slow cooker instead of stove top.  This makes it perfect for a tailgate party as you can easily keep it piping hot.

Don't forget to stop by and see what the others made to celebrate National Beer Lover's Day today.  You will find links to their recipes at the bottom of this post.

Cheers, may your team win!!

#beer, #Mexican, #chili, #pork, #bacon, #slowcooker, #tailgating, #gameday, #gamenight, #entertaining

Soups, Stews, Entrees, Pork

Mexican

Yield: 6 servingsAuthor: Wendy KlikPin it

Mexican Beer Chili

Tender pieces of pork in a slightly spiced broth made with a rich, dark Mexican beer is sure to be a crowd pleaser at your next tailgate party.

ingredients:

2 dried guajillo chiles, stemmed

3 c. chicken broth

4 strips bacon, diced

1 lb. pork stew meat

1 Vidalia onion, diced

1 T. tomato paste

1 T. ground cumin

2 cloves garlic, minced

2 t. oregano

1/2 t. ground coriander

1 (12 oz) bottle Negro Modelo 

1 (15 oz) can fire roasted, diced tomatoes

1 (15 oz) can pinto beans, drained and rinsed

juice of 1/2 lime

Sour cream to taste

Hot sauce to taste

instructions

Toast the chiles in a cast iron skillet set over med high heat,  until fragrant, turning often, about 3-4 minutes.  Transfer to a microwave safe bowl and cover with 2 cups of the chicken broth.  Cover and microwave on high for 5 minutes and then let set for 20 minutes the pour the chiles and broth into a food processor and puree.  Set aside.

In the same skillet, cook the bacon until fat is rendered and bacon is starting to crisp.  Remove from skillet to the crock of a slow cooker, reserving the drippings.  

Add the pork stew to the drippings and cook until browned on all sides, turning often, about 10 minutes.  Remove to the crock of the slow cooker.  Add the onions to the same pan and sautee until tender, about 3 minutes.  Add the beer to the pan and cook, boiling vigorously for 2 or 3 minutes, scraping up any browned bits stuck to the skillet.  Pour contents of skillet over the meat in the slow cooker.

Stir in the tomato paste, cumin, garlic, coriander and oregano.  Add the last cup of broth, the tomatoes with their juices and the pinto beans.

Cover and cook on low for 6-8 hours or on high for 4 hours, until pork is fork tender.  Stir in the lime juice and serve. Garnish with sour cream and pass the hot sauce for those who prefer more heat to their chili.

NOTES:

Inspired by Cuisine at Home, Issue #131

https://adayinthelifeonthefarm.blogspot.com/2018/09/mexican-beer-chili-bottomsup.html

Property of A Day in the Life on the Farm

Created using The Recipes Generator

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