Beef-and-Pork Chili

Get this all-star, easy-to-follow Beef-and-Pork Chili recipe from Food Network Kitchen

Directions 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...

  • Yield: 6 to 8 servings
  • Cooking time: 4 Hour 25 Min
  • Rating: 5/5
  • Publisher: Foodnetwork.com

Ingredients

  • 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

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