2 -3 new mexican dried red chilies, stemmed and seeded (Can substitute a mixture of jalapeno and Anaheim chiles)
2 chipotle chiles in adobo, seeded and chopped
2 cups chicken broth
1 tablespoon canola oil, divided
1 1/4 lbs top round beef, trimmed and cut into 1/2-inch pieces
1 1/4 lbs boneless pork loin, trimmed and cut into 1/2-inch pieces
1 3/4 cups tomato puree
1/2 cup water
2 tablespoons dark brown sugar
2 tablespoons cider vinegar
1 tablespoon honey mustard
1 tablespoon Worcestershire sauce
1 tablespoon molasses
1/2 teaspoon salt
2 (15 ounce) cans pinto beans, rinsed and drained
Steps:
Heat a large nonstick skillet over medium-high heat.
Coat pan with cooking spray.
Add onions and garlic to pan; saute 5 minutes. Add chiles; cook 2 minutes. Add broth and bring to a boil.
Cover, reduce heat and simmer 20 minutes or until chiles are tender. Cool slightly.
Place half of the chile mixture in a blender.
Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid spills). Blend until smooth.
Pour into a medium bowl and repeat procedure with remaining chile mixture.
Heat 1 1/2 tsp oil in a Dutch oven over medium-high heat. Add beef and cook 7 minutes or until browned. Remove from pan.
Heat remaining 1 1/2 tsp oil in pan. Add pork and cook 7 minutes or until browned.
Add chile mixture and beef to pan.
Stir in tomato puree and remaining ingredients except beans; bring to a boil.
Partially cover, reduce heat and simmer 1 hour or until tender, stirring occasionally.
Stir in beans; cook 15 minutes.
Garnish with sour cream and chopped green onions, if desired.
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