| | 1 1/2 pounds ground beef (85 percent lean) 1/2 pound ground pork Salt and black pepper, to taste 2 cans (28 ounces each) whole tomatoes and their juices (discard basil leaves) 1/4 cup olive oil 2 medium red onions, finely chopped 1 large clove garlic, finely chopped 1 1/2 teaspoons ground cumin 2 teaspoons finely ground hot chili peppers or crushed red pepper 1 can (15 ounces) refried beans 1/4 cup finely chopped fresh cilantro Juice of 2 limes, or more to taste 1. In a bowl, sprinkle beef and pork with salt and pepper.
2. In another large bowl, with your hands, crush the tomatoes. Stir in two large pinches of salt.
3. Set a large flameproof casserole over medium-high heat. When it is hot, add the meat and cook, crushing the chunks with a fork, for 10 minutes or until the meat is no longer pink. Transfer the meat to a bowl.
4. Wipe the pan dry with paper towels. Return it to medium-high heat. Add the oil. When it is hot, add the onions, garlic, and a large pinch of salt, Cook, stirring often, for 3 minutes or until the onions soften.
5. Stir in the cumin and 1 1/2 teaspoons of the chili peppers. Cook, stirring, for 30 seconds more. Add the meat and cook for 90 seconds more. Add the refried beans and tomatoes and their juices.
6. Bring to a boil, lower the heat, and simmer over medium-low heat for 1 to 3 hours, adding water as the liquid evaporates.
7. Add the cilantro and the juice of 2 limes. Taste for seasoning and add more salt, chili pepper, and lime juice, if you like. Adapted from Jeanne Pearlstein
