Prep 10 mins
Cook 1 hr 30 mins
- 3 ancho chilies (dried poblano chiles)
- 1 -3 tablespoon vegetable oil
- 4 ounces pork, finely chopped (such as shoulder or chops)
- 2 lbs chuck steaks, cut into 1/2-inch cubes
- 1 large white onion, chopped (2 cups)
- 3 garlic cloves, minced
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 bay leaf
- coarse salt
- 28 ounces whole canned tomatoes, briefly pulsed in a blender
- 24 ounces beer
- 1 tablespoon distilled white vinegar
FOR THE TOPPINGS
- 4 ripe Hass avocadoes, halved lengthwise, pitted, flesh scooped whole from skin, and coated with fresh lemon juice
- 1 bunch scallion, thinly sliced
- salted corn tortilla chips
- sharp cheddar cheese, grated
- Toast chiles in a skillet over medium heat, turning often, until fragrant and puffed up (2 minutes).
- Cut in half and remove cores, reserving seeds. Transfer chiles to a bowl and cover with boiling water; set aside.
- Heat 1 tablespoon oil in a large Dutch oven over medium-high heat.
- Add pork; cook until browned, 3 minutes per side. Transfer to a plate.
- Working in batches, cook beef until browned, 3 minutes per side, adding more oil as needed and transferring browned meat to the plate.
- Meanwhile, puree chiles and 1/2 cup soaking liquid in a blender.
- Reduce heat to medium-low. Add onion and garlic, and cook, stirring often, until softened (6-8 minutes).
- Stir in cumin, oregano, bay leaf, 1 teaspoon salt, and 2 tablespoons reserved chile seeds (more for heat, if desired). Cook 1 minute.
- Add chile puree. Raise heat to medium-high; cook, stirring, 2 minutes.
- Return meat to pot. Add 2 teaspoons salt, tomatoes, and beer, and bring to a boil.
- Reduce heat to medium-high. Simmer, stirring occasionally, 1 1/4 hours.
- Reduce heat to medium-low; simmer, stirring occasionally, until meat is tender and sauce is thick, about 30 minutes more.
- Discard bay leaf. Stir in vinegar.
- Serve chili with avocado halves, scallions, tortilla chips, and grated cheese.