Texas Chili

1.5 oz dried guajillos chilies
1 chipotle chile in adobo sauce, plus 1 T sauce
1 lb boneless beef short ribs, cut into 1″ pieces
Coarse salt and ground pepper
1 T veg oil
1.5 lb boneless beef chuck, cut into 1″ pieces
1 med white onion diced small
4 garlic cloves smashed and peeled
1 t ground cumin
1 t dried oregano
4 t ground cornmeal
3 3/4 cups beef broth
4 T white vinegar
1.5 cans black beans

Reconstituting the dried chiles: place chiles in a large bowl and add boiling water. Weight with something to keep the chiles submerged and let them sit for 15 minutes. Reserve 1 c of the soaking liquid. Drain the chiles, remove stems and seeds. In a blender blend guajillo, chipotle chile, and soaking liquid until liquefied (2min). Set aside.

Meat prep: heat your chili pot to med high to braise the meat. Start with S+P on both types of meat and have them ready. Cook the pork first, then use the fat plus the veg oil to cook the beef. Transfer to a separate bowl as the meat cooks.

Reduce heat in the pot to med and add onion, garlic and 1/2 cup water. Cook until onion is translucent scraping the browned bits from the bottom. Add cumin, oregano, and cornmeal until fragrant, about 1 min. Add meat, chili purée, and broth BUT just enough to cover the meat. Bring to a boil, then partially cover and simmer for 1 hour. Uncover, add black beans and cook until its thickened. Add vinegar then also (the magic).

Modified from Every Day Food.

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