Texas-Style Pork and Beef Chili

This recipe takes us into more straightforward braise territory, searing the same cuts we’ve been using, then simmering the meat in a liquid (another form of moist heat cooking), though there’s no reason you couldn’t use the slow-roast method. Here the meat is diced and seared, which develops flavor from the browning. Searing also sets the protein so that blood and impurities don’t leach out into the stock. You can use a store-bought beef broth (enhancing sto