Traditional chili con carne

Ingredients:

• 1 kg of beef for stewing or beef neck, cut into 2.5 cm cubes.
• 1 kg of stewing pork or pork shoulder, cut into 2.5 cm cubes.
• 1 tbsp coarse salt
• 1/3–0.5 cup corn oil
• 2 large Spanish onions, finely chopped
• 10 large cloves garlic, crushed
• 1/3 cup chili powder + 2 tbsp.
• 1 tbsp. l. ground cumin
• 2 tsp dried oregano
• 1 can (425 g) diced tomatoes
• 5 cups lightly salted chicken broth
• 2 x 14 oz cans pinto beans, rinsed
• For serving: white rice, chopped cilantro, grated cheddar, diced tomatoes, chopped fresh or pickled jalapeño peppers

Preparation:

1. Pat the meat dry with paper towels and season with salt and pepper. Heat 2 tablespoons of oil in a large casserole or Dutch oven over medium-high heat. Cook the meat in small batches until well browned, adding more oil to the pan if necessary. Transfer the meat to a bowl and set aside.
2. Drain most of the fat from the pan, reserving 2 tablespoons. Sauté the onion over medium heat for 10 minutes, scraping up any browned bits from the bottom of the pan with a wooden spoon. Add the garlic and sauté for another 2 minutes. Add 1/3 cup chili powder, cumin, and oregano and cook for 2 minutes.
3. Add the diced canned tomatoes and 4 cups of broth. Return the meat and any juices to the pan. Bring to a gentle simmer. Season with salt and pepper, cover, and cook for 30 minutes.
4. In a food processor or blender, puree half of the beans with the remaining 1 cup of broth.
5. Add the bean mixture to the chili along with the whole beans. Simmer, uncovered, for another 1 hour or until the beans are tender. Stir in the remaining 2 tablespoons of chili powder and season with salt and pepper to taste. Serve with rice and toppings.