Ingredients

2 1/2 pounds beef chuck, cut into 1 inch cubes
2 1/2 pounds pork shoulder, cut into 1 inch cubes
1 tablespoon kosher salt plus more to taste
Freshly ground black pepper
1/3 to 1/2 cup olive oil
2 large Spanish onions, chopped
10 large cloves garlic, minced
1/4 cup New Mexico red chile powder
2 tablespoons ancho chile powder
1 tablespoon ground cumin
2 teaspoons oregano, crushed (preferably Mexican)

6 cups beef or chicken broth, homemade or low-sodium canned (see note)
Two 15 1/2-ounce cans pinto beans, drained and rinsed
Serving suggestions: White rice, sour cream, chopped cilantro (fresh coriander), shredded
cheddar, minced fresh or pickled jalapeno peppers.

Directions

Pat the
meat dry with a paper towel and season with the salt and pepper. Heat 2 tablespoons of the
oil in a large stew pot or Dutch oven over medium-high heat. Sear the meat, in small
batches, until well browned, adding more oil to the pan if needed. Transfer meat to a bowl
and reserve.
Discard all but 2 tablespoons of the oil from the pan. Saute the onions over medium heat
for 10 minutes, scraping up the browned bits with a wooden spoon from the bottom of the
pan. Add the garlic and saute for 2 minutes more. Stir in the chili powders, cumin, and
oregano and cook for 2 minutes. Whisk in 5 cups of the stock. Add the meat and any
accumulated juices to the pot. Bring to a gentle simmer. Season the chili with salt and
pepper to taste, and stew the meat with a cover slightly ajar until almost tender, about 3
hours.
In a food processor or blender puree half of the beans with the remaining stock. Add the

bean mixture to the chili along with the whole beans. Simmer for 1 hour more or until the
meat is tender. Season with salt and pepper to taste and serve with rice and selections of
condiments, like sour cream, chopped cilantro, shredded cheddar, minced fresh or sliced
pickled jalapenos.
Cook's Note: Try to avoid using canned beef broth because it can give the chili an
unpleasant tinny taste. The chili tastes best if made a day a head, refrigerated, and
reheated.

Ingredients

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