Chili Con Carne

ingredients

Chili:

3 Ancho Chilies (dried poblano chilies)
1 to 3 Tbs Vegetable oil
4 ox Pork(such as shoulder or chops) finely chopped
2 lb boneless Chuck Steak cut into 1/2 inch cubes
1 large white Onion, chopped
3 Garlic cloves, minced
1 tea ground Cumin
1 tea dried Oregano
1 Bay Leaf
Coarse Salt
1 can (28 ox) whole peeled Tomatoes, briefly pulsed in a blender
2 bottles beer (12 oz each)
1 tea Distilled Water

Toppings:

4 ripe Hass avocados, halved lengthwise, pitted, and the flesh scooped out whole from the skin and coated with lemon juice
1 bunch Scallions, thinly sliced
1 package 20 oz salted corn chips
5 oz sharp orange cheese, grated

directions

Toast chiles in a skillet over medium heat, turning often until fragrant and puffed up, 2 minutes. Cut in half and remove cores, reserve seeds. Transfer chiles to a bowl; cover with boiling water. Set aside. Heat 1 tbs oil in a dutch oven over medium-high heat. Add pork, cook until browned, 3 minutes per side, adding more oil as needed and transfering browned meat to the plate. Meanwhile, put chilies and 1/2 cup soaking liquid into a blender and puree. Reduce heat to medium low, add onion and garlic; cook, stirring often for 6 to 8 minutes. Stir in spices and 2 Tbs chile seeds, more if you desire.

Source: kate kaplan