Martha's Chile Con Carne

DIRECTIONS

• 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.