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Ingredients

• 3   dried arbol chiles, stemmed and seeded
• 1   dried guajillo chile, stemmed and seeded
• 1   ancho chile, stemmed and seeded
• 1 1/2 cups  boiling water
• 1 teaspoon  cumin seeds
• 1 teaspoon  dried oregano
• 1   garlic clove, chopped
• 1 teaspoon  hot pimenton de la Vera, smoked Spanish paprika
•   Kosher salt
• 2 pounds  trimmed, boneless goat or pork shoulder, rinsed and picked over, then cut into 1-inch cubes
• 2 cups  dried Eye of the Goat or red kidney beans, rinsed and picked over, then soaked for 4 hours and drained
• 1   thick slice of bacon, cut crosswise into 1/4-inch strips (1 ounce)
• 3 tablespoons  extra-virgin olive oil
• 1   large onion, cut into 1/2-inch dice
• 1 cup  dark Mexican beer, such as Negra Modelo
• 2 cups  chicken stock or low-sodium broth
•   Freshly ground pepper
•   Sour cream, cilantro sprigs and lime wedges, for serving

Description

Spiced With Arbol And Guajillo Chiles, This Mellow, Satisfying Chili Contains Both Braised Goat Shoulder And Rancho Gordo's Ojo De Cabra (Eye Of The Goat) Beans. The Recipe Is Also Wonderful With Pork Shoulder In Place Of The Goat And Ordinary Kidney

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