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Reduce the heat to small and cover, leaving the lid just scarcely ajar. Simmer, stirring from time to time so the bottom won't burn, until finally the meat is meltingly tender as well as the juices are thickened, two½ to 3 hours. Taste and adjust seasoning if needed. Ladle the chile con carne into bowls and serve with cilantro, cheese, and lime we
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