TEXAS-STYLE CHILI

2 pounds lean stewing beef, cut into 1-inch cubes
1 pound pork shoulder, cut into 1-inch cubes
1/2 cup all purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper
3 tablespoons vegetable oil
2 medium onions, chopped
6 cloves garlic, minced
4 cups water
2 medium dried ancho chiles, stems and seeds removed
5 dried red New Mexican chiles, stems and seeds removed
1 hot jalapeno or serrano chile, seeds removed, finely chopped, or more or less to your taste
1 1/2 teaspoons ground cumin
2 to 3 teaspoons dried Mexican oregano

Cut beef and pork into 1-inch cubes.

In a wide bowl or food storage bag, combine flour with salt and pepper. Toss meat cubes with the seasoned flour.

In a large skillet over medium-high heat, cook the meat in the oil, stirring often.

Add the onions and garlic and saute until softened.

Add the 4 cups of water; simmer for 1 hour.

Soak the dried chiles in hot water for 15 to 20 minutes.

Process soaked chile peppers in a blender with just enough of the soaking water to make a puree. Strain out excess liquid.

Add the puree to the meat mixture along with all remaining ingredients; simmer for 1 1/2 to 2 hours longer.

Serve with hot cooked pinto beans and rice on the side.