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Texas chili skips beans and tomatoes and cooks tender pieces of chuck roast in beef broth with beer and dried chiles for a hearty stew. Serve with tortillas and cheese.
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Meanwhile, shred the pork using two forks. Once the sauce has reduced, add to the pulled pork and stir through. Serve on a jacket potato, in a wrap or on top of rice with a dollop of soured cream.