Martha'S Chile Con Carne - cooking recipe

Ingredients

3 ancho chilies (dried poblano chiles)
1 -3 tablespoon vegetable oil
4 ounces pork, finely chopped (such as shoulder or chops)
2 lbs chuck steaks, cut into 1/2-inch cubes
1 large white onion, chopped (2 cups)
3 garlic cloves, minced
1 teaspoon ground cumin
1 teaspoon dried oregano
1 bay leaf
coarse salt
28 ounces whole canned tomatoes, briefly pulsed in a blender
24 ounces beer
1 tablespoon distilled white vinegar
FOR THE TOPPINGS
4 ripe Hass avocadoes, halved lengthwise, pitted, flesh scooped whole from skin, and coated with fresh lemon juice
1 bunch scallion, thinly sliced
salted corn tortilla chips
sharp cheddar cheese, grated

Preparation

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.