Chili Con Carne

By Carla

Serves 8.

Texan creation! This takes some time but is well worth it. You won't believe how good it is.

Ingredients

• 3 ancho chilies
• 1 to 3 Tbsp vegetable oil
• 4 oz pork (shoulder or chops), finely chopped
• 2 lbs boneless chuck steak, cut into 1/2 inch cubes
• 1 large white onion
• 3 garlic cloves, minced
• 1 tsp ground cumin
• 1 tsp dried oregano
• 1 bay leaf
• Coarse salt
• 28 oz whole peeled tomatoes, briefly pulsed in blender
• 2 bottles Shiner Beer
• 1 Tbsp distilled white vinegar
• 4 ripe avacados
• 1 bunch scallions, thinly sliced
• 1 package salted corn tortilla chips
• 5 oz sharp cheddar cheese, grated

Details

Servings 1

Preparation

Step 1

Toast chiles in skillet over medium heat, turning often, until fragrant and puffed up, 2 minutes. Cut in half; remove cores. Reserve seeds. Transfter chiles to a bowl; cover with boiling water. Set aside.

Heat 1 Tbsp oil in large Dutch oven over medium-high heat. Add pork; cook until browned, 3 minutes per side. Transfer to plate. Working in batches, cook beef until browned, 3 minutes per side, adding more oil as needed and transferring browned meat to the plate.

Meanwhile, put chiles and 1/2 cup soaking liquid into a blender; puree. Reduce heat to medium-low. Add onion and garlic, and cook, stirring often, until softened, 6 - 8 minutes. Stir in cumin, oregano, bay leaf, 1 tsp salt, and 2 Tbsp reserved chile seeds (more for heat, if desired). Cook 1 minute. Add chile puree. Raise heat to medium-high; cook stirring, 2 minutes.

Return meat to pot. Add 2 tsp salt, tomatoes, and beer. Bring to a boil; reduce heat and simmer and stir occasionally, 1 3/4 hours, until sauce is thick. Discard bay leaf. Stir in vinegar.

Serve with avacado halves, scallions, tortilla chips and cheese.