Frontera’s Award Winning Chili With Negra Modelo RICK BAYLESS
"Here's an adapted version of the Uptown Texas Chili that we serve in Frontera. We use white runner beans and top it off with finely shredded dry Jack cheese, white onion, and chopped cilantro...."
INGREDIENTS
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8 large garlic cloves, unpeeled
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8 medium (about 4 ounces total)dried ancho chiles
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1 1/2 teaspoonsdried oregano, preferably Mexican
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1/2 teaspoon black pepper, whole or freshly ground
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1/8 teaspoon cumin seeds, whole or freshly ground
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A scant 1/4 teaspoon cloves, whole or freshly ground
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Salt, about 1 teaspoon
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1tablespoon bacon drippings or oil
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2 pounds meat (I prefer half pork shoulder and half beef chuck) cut into 1/2-inch cubes
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1 large white onion, chopped
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4 cups beef broth OR 3 cups broth and 1 cup Negra Modelo Beer
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Salt
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Sugar
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About 1cup canned tomatoes (optional)
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2 tablespoons Masa Harina
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About 2cups of your favorite cooked beans, either homemade or canned
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