Trim all of the fat off meat and cut into small cubes.
Fry the meat in hot fat until nicely browned, then add flower and salt, stirring to coat meat thoroughly.
Add the red chile sauce and spices, cover and simmer 1/2 hour.
If sauce becomes too thick, add water to desired consistency.
Note: Chile con carne should never be greasy! Pork really gives this dish the best flavor.