Beef-and-Pork Chili

Total Time:
4 hr 45 min
20 min
4 hr 25 min

6 to 8 servings

  • 4 dried guajillo chile peppers, stems removed
  • 4 dried chiles de arbol, stems removed
  • 1/4 cup extra-virgin olive oil
  • 2 Fresno chile peppers, sliced
  • 1 red onion, sliced
  • 6 cloves garlic, crushed
  • 2 teaspoons ground cumin
  • 1 teaspoon dried oregano
  • Kosher salt and freshly ground pepper
  • 2 tablespoons tomato paste
  • 1 28 -ounce can whole peeled tomatoes
  • 2 15 -ounce cans low-sodium beef broth
  • 2 tablespoons masa harina (corn flour)
  • 1 tablespoon packed brown sugar
  • 1 tablespoon apple cider vinegar
  • 2 pounds beef chuck, cut into 1/2-inch cubes
  • 2 pounds boneless pork shoulder, cut into 1/2-inch cubes
  • 2 15 -ounce cans pinto beans, drained and rinsed
  • Sour cream, diced red onion and chopped avocado, for topping
  • Tortilla chips, for serving
  • Toast the dried chiles in a large heavy-bottomed pot or Dutch oven over medium-high heat, turning often, until slightly darkened and fragrant, about 4 minutes. Remove to a plate and set aside. Heat 2 tablespoons olive oil in the pot. Add the Fresno chiles, red onion, garlic, cumin, oregano, 1/2 teaspoon salt and 1/4 teaspoon pepper. Cook, stirring, until the onion softens, about 4 minutes. Add the tomato paste and cook, stirring, until the vegetables are coated, about 1 minute.

  • Add the tomatoes, beef broth, masa harina, brown sugar, vinegar and the toasted chiles to the pot. Bring to a boil, then reduce the heat to low; cover and simmer until the dried chiles soften, about 20 minutes. Working in small batches, puree the mixture in a blender and transfer to a large bowl. Wipe the pot clean.

  • Season the beef and pork generously with salt and pepper. Heat the remaining 2 tablespoons olive oil in the pot. Working in batches, add the meat in a single layer and cook, turning, until browned, about 7 minutes. Remove each batch to a bowl with a slotted spoon as you go.

  • Return the meat to the pot along with the pureed mixture and 3 cups water. Bring to a boil, then reduce the heat to low; partially cover and cook, stirring occasionally, until the meat is tender, about 3 1/2 hours. Add the beans and cook until tender, 15 minutes. Serve with assorted toppings and chips.

  • Keep the seeds in the chile peppers for this recipe-they add a nice amount of heat.

  • Photograph by Ryan Liebe

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