This recipe uses both cubed beef chuck and pork shoulder for a chunky, meat-foward chili. Dried guajillo chiles make things smooth and rich, and chiles de arbol add heat. You’ll definitely want ...
Add beef, breaking it up with a spoon while stirring. Season with salt, pepper and chile de árbol, if using. Sear until beef browns in spots, about 6 minutes. Add spinach and stir until wilted.
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