Chili con carne cooked in a cauldron

Ingredients:

• 1100 g beef neck, cut into 2.5 cm cubes.
• 1100 g pork shoulder, cut into 2.5 cm cubes.
• 1 tbsp. salt or more to taste
• Ground black pepper
• 0.3 - 0.5 cups olive oil
• 2 large onions, chopped
• 10 large cloves garlic, crushed
• 0.25 tbsp. red chili powder
• 2 tablespoons ancho chili powder
• 1 tbsp. ground cumin
• 2 tsp oregano, chopped
• 6 cups beef or chicken broth
• 2 cans pinto beans (470g each), drained and rinsed under water
• Serving recommendations: white rice, sour cream, chopped cilantro (fresh coriander), grated cheddar, 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 Dutch oven or Dutch oven over medium-high heat. Fry the meat in small batches until golden brown, adding more oil as needed. Transfer the meat to a plate.
2. Leave only 2 tablespoons of oil in the cauldron. Fry the onion over medium heat for 10 minutes, scraping up any browned bits of meat from the bottom of the cauldron with a wooden spoon. Add the garlic and continue cooking for another two minutes. Stir in the chili powder, cumin, and oregano and sauté for another two minutes.
   
   Add 5 cups of broth and stir. Add the meat along with its juices. Bring to a gentle simmer. Season with salt and pepper to taste and let the meat simmer, covered, for about 3 hours.
3. In a blender, combine half the beans and the remaining broth. Add the mixture to the pot along with the whole beans. Let it simmer for 1 hour or more, until the beans are tender. Season with salt and pepper to taste and serve with rice as a side dish. Garnish with sour cream, chopped cilantro, grated cheddar, and chopped fresh or pickled jalapeños.
   
   You can cook Chili con carne with hot peppers.