Chili with beef and pork

Ingredients:

• 900 g beef (neck), cut into 1.2 cm cubes.
• 900 g boneless pork (neck with shoulder blade), cut into 1.2 cm cubes.
• 2 cans pinto beans (425g each), drained and rinsed
• Whole peeled tomatoes (820 ml jar)
• 4 dried guajillo chili peppers (cored)
• 4 dried chiles de arbol (cored)
• 1/4 cup olive oil
• 2 Fresno peppers, chopped
• 1 chopped red onion
• 6 cloves garlic, crushed
• 2 tsp ground cumin
• 1 teaspoon dried oregano
• 2 tbsp tomato paste
• Beef broth (440 ml can)
• 1 tbsp. l. brown sugar
• 1 tbsp. apple cider vinegar
• Sour cream, diced red onion and avocado for garnish
• Corn chips for filing
• 2 tablespoons corn flour

Preparation:

1. Toast the dried peppers in a cauldron or large heavy-bottomed saucepan over medium heat, turning frequently, until lightly browned and fragrant, about 4 minutes. Remove to a plate and set aside. Heat 2 tablespoons of olive oil in the pan.
   
   Add the Fresno peppers, red onion, garlic, cumin, oregano, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Cook, stirring, until the onion is soft, about 4 minutes. Add the tomato paste and cook, stirring, until the vegetables are coated with the sauce, about 1 minute.
2. Add the tomatoes, beef broth, cornmeal, brown sugar, vinegar, and roasted peppers to the pan. Bring to a boil, then reduce heat, cover, and simmer for about 20 minutes, until the dried peppers are soft. Puree the mixture in small batches in a blender and transfer to a large bowl. Wipe the pan clean.
3. Season the beef and pork generously with salt and pepper. Heat the remaining 2 tablespoons of olive oil in a saucepan. Add the meat a little at a time, in a single layer, turning each batch, and cook for about 7 minutes, until browned. Using a slotted spoon, transfer the cooked meat to a bowl.
4. Return the meat to the pot along with the pureed mixture and 3 cups of water. Bring to a boil, then reduce heat. Partially cover and cook, stirring occasionally, until the meat is tender, about 3.5 hours. Add the beans and cook for 15 minutes, until tender. Serve with the dressing and chips.
   
   
   Culinary advice: Leave the seeds in the chili peppers in this recipe—they add a nice kick.