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In a cast iron skillet gently fry the chilies over medium-low heat for 2-3 minutes per side, until fragrant.
Remove the chilies from the skillet and let them cool slightly.
Clean the chilies from seeds and stems.
Place them in a blender along with cumin, black pepper, 1 teaspoon of salt and ½ cup water.
Blend until smooth, occasionally scraping down the sides of the blender jar. Set aside.
Heat 2 tbsp of lard in a large Dutch oven over medium-high heat.
Add half of the beef and lightly brown on all sides, 2-3 minutes per side.
Transfer to a bowl and repeat with the remaining beef. Reserve.
Add the remaining lard and heat it over medium heat.
Add the onion and cook until translucent.
Add the garlic and cook for 30 seconds.
Add the browned meat and chili mixture, beef broth and remaining water and mix to combine.
Reduce the heat to medium low and simmer for 2 hours or until the meat is tender.
Stir in the sweetener and vinegar and season to taste with salt and black pepper.
Simmer for 10 minutes more, then remove from the heat.
If the mixture seems too dry add more water or broth.
If the mixture seems wet, simmer a bit more.
Serve with sour cream and lime wedges.