Red Wine or Beer Lager Chili



  • 6 dried chili pods, seeds and stems removed
  • 1 cup vegetable oil
  • 1½ lbs. wild boar shoulder, cut into cubes [You can use Regular Pork, Lamb or Beef]
  • 1½ lbs. wild boar shoulder, ground [You can use Regular Pork, Lamb or Beef]
  • 1 lb. chorizo, small dice
  • 1 medium onion, chopped
  • 3 small cloves garlic, minced [GARLIC is GREAT – USE as Much as You Prefer]
  • 1 ½ ounces chili powder [You can add more if you prefer – To Taste]
  • 1 Tbsp. paprika
  • 3 Tbsp. cumin
  • 2 Tbsp. oregano, steeped in 1 cup of Red Wine or Lager Beer [CHOOSE ONE – DO NOT USE BOTH]
    • Please Note: the Red Wine or Lager Beer can be added to the mix as extra liquid and to enhance the flavour; however, please be careful not to dilute the overall flavour of the chili.
  • 1 Tbsp. Apple Cider vinegar
  • ½ tsp. cocoa powder
  • 2 cups beef broth
  • 10 ounces stewed tomatoes
  • Sea Salt
  • Freshly ground black pepper
  • ½ cup Cotija or Asiago cheese, grated


  • Toast the dried chilies in a dry pan over medium heat for approximately 2 minutes.
  • Add 2 cups of water and simmer for ten minutes.
  • Strain out the chilies and let them cool. Chop the chilies with a sharp knife and reserve.
  • Season the your choice of meat evenly and add salt to your particular specifications.
  • Heat oil over high heat in a heavy bottom large pot until it begins to smoke.
  • Carefully place the meat and chorizo into the pan and brown on all sides.
  • Cook the meat until all the moisture cooks out and a light brown film forms on the bottom of the pan.
  • Reduce the heat to medium. Drain the oil and fat off the meat and return the meat to the pan.
  • Add the onions and garlic and sweat for 3 minutes or until soft.
  • Add the chili powder, paprika and cumin and cook for 1 minute or until fragrant.
  • Add the remaining ingredients (except for the cheese) and the reserved chilies to the pot.
  • Stir well with a wooden spoon, scraping the browned bits off the bottom of the pot.
  • Reduce heat to low and simmer for 1½ hours, occasionally stirring.