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2 lbs (900g) beef chuck, cut into 1-inch cubes<\/p>\n
1 tbsp vegetable oil<\/p>\n
1 small white onion, diced<\/p>\n
2 garlic cloves, minced<\/p>\n
3 dried guajillo chiles, stemmed and seeded<\/p>\n
2 dried ancho chiles, stemmed and seeded<\/p>\n
1 tsp ground cumin<\/p>\n
1\/2 tsp dried oregano<\/p>\n
1 can (14.5 oz) diced tomatoes<\/p>\n
2 cups beef broth<\/p>\n
Salt and black pepper to taste<\/p>\n
2 cups cooked pinto beans (or 1 can, 15 oz, drained and rinsed)<\/p>\n
1 tbsp vegetable oil or lard<\/p>\n
1\/4 cup white onion, finely diced<\/p>\n
1 garlic clove, minced<\/p>\n
Salt to taste<\/p>\n
6-8 flour tortillas, warmed<\/p>\n
2 avocados, sliced<\/p>\n
1\/2 cup queso fresco, crumbled<\/p>\n
Fresh cilantro, chopped (optional, for garnish)<\/p>\n
<\/p>\n<\/div>\n
<\/div>\nIn 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.<\/p>\n
Drain the chiles and blend them with the diced tomatoes and 1 cup of beef broth until smooth. Set aside.<\/p>\n
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.<\/p>\n
In the same pot, add the diced onion and cook for 3-4 minutes until softened. Add the garlic and cook for 30 seconds.<\/p>\n
Stir in the cumin and oregano, then pour in the blended chili sauce. Cook for 2 minutes, stirring occasionally.<\/p>\n
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.<\/p>\n
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.<\/p>\n
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.<\/p>\n
Plate the carne con chili alongside a portion of refried beans.<\/p>\n
Serve with warm flour tortillas, sliced avocados, and crumbled queso fresco on the side.<\/p>\n
Garnish with chopped cilantro if desired.<\/p>\n
For a spicier chili, add a dried chile de \u00e1rbol to the sauce or include some of the chile seeds.<\/p>\n
You can substitute beef chuck with pork shoulder for a different variation.<\/p>\n
Enjoy your Carne con Chili with Refried Beans!<\/p>\n","protected":false},"excerpt":{"rendered":"
Ingredients (Serves 4-6) For the Carne con Chili: 2 lbs (900g) beef chuck, cut into 1-inch cubes 1 tbsp vegetable oil 1 small white onion, diced 2 garlic cloves, minced 3 dried guajillo chiles, stemmed and seeded 2 dried ancho chiles, stemmed and seeded 1 tsp ground cumin 1\/2 tsp dried oregano 1 can (14.5 […]<\/p>\n","protected":false},"author":1,"featured_media":6391,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"_uf_show_specific_survey":0,"_uf_disable_surveys":false,"footnotes":""},"categories":[7],"tags":[],"class_list":["post-6389","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-mexican-recipes"],"aioseo_notices":[],"aioseo_head":"\n\t\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t