Instructions
1. Prepare the Chili Sauce:
In a dry skillet over medium heat, toast the guajillo and ancho chiles for 1-2 minutes per side until fragrant. Transfer to a bowl, cover with hot water, and soak for 15 minutes to soften.
Drain the chiles and blend them with the diced tomatoes and 1 cup of beef broth until smooth. Set aside.
2. Cook the Carne:
Heat 1 tbsp vegetable oil in a large pot over medium-high heat. Season the beef cubes with salt and black pepper, then brown them in batches, about 5-7 minutes. Remove and set aside.
In the same pot, add the diced onion and cook for 3-4 minutes until softened. Add the garlic and cook for 30 seconds.
Stir in the cumin and oregano, then pour in the blended chili sauce. Cook for 2 minutes, stirring occasionally.
Return the beef to the pot, add the remaining 1 cup of beef broth, and bring to a boil. Reduce the heat to low, cover, and simmer for 1.5-2 hours, stirring occasionally, until the beef is tender and the sauce has thickened. Adjust seasoning with salt and pepper.
3. Prepare the Refried Beans:
In a medium skillet, heat 1 tbsp vegetable oil or lard over medium heat. Add the diced onion and garlic, cooking for 2-3 minutes until softened.
Add the pinto beans and mash with a potato masher or fork while cooking, adding a splash of water if needed to achieve a creamy consistency. Season with salt to taste. Cook for 5 minutes, stirring occasionally.
4. Serve:
Plate the carne con chili alongside a portion of refried beans.
Serve with warm flour tortillas, sliced avocados, and crumbled queso fresco on the side.
Garnish with chopped cilantro if desired.
Notes
For a spicier chili, add a dried chile de árbol to the sauce or include some of the chile seeds.
You can substitute beef chuck with pork shoulder for a different variation.
Enjoy your Carne con Chili with Refried Beans!