The earliest chile con carnes were made by stewing meat (and chiles) in earthen cazuelas placed over a fire. This recipe, based on the old-school technique, has been a favorite at San Antonio's Casa Rio restaurant since 1946.
2 lb. pork, cut into 1/2-inch pieces
1 lb. beef, cut into 1/2-inch pieces
3 tbsp. ground cumin
2 tbsp. salt
1 tbsp. freshly ground black pepper
6 garlic cloves, minced
5 ancho chiles, seeded and chopped
1 tsp. sugar
1/4 cup chili powder
1/4 cup flour
3/4 cup shortening, melted
1. In a soup pot, heat 5 1/2 cups water over high heat. Add meats, cumin, salt, black pepper, garlic, chiles, and sugar and bring to a boil. Reduce to a simmer and cook 35 minutes.
2. Add chili powder and simmer 30 minutes.
3. Meanwhile, in a small bowl, combine flour and melted shortening and stir until smooth. Stir into liquid in pot and cook until thickened, 2 to 3 minutes.