This here is real Chili Con Carne! Made with chopped beef chuck, ground pork and a puree of soaked ancho and guajillo chiles, garlic, cumin, and other spices that simmers and thickens for a perfect Tex Mex chili meal. Recipe video included.
Place dried chiles in a container, cover with boiling water and weigh down to submerge (I use a plate). Set aside to soften for 20 minutes. Remove and discard seeds (for less heat, optional) and stems.
In a blender purée soaked chiles, 2 cups of the soaking liquid, garlic, cumin, paprika, black pepper, Mexican oregano and sugar (See Note 1).
Poor chili purée over browned meat and cook for 3 minutes, stirring often. Add enough water to cover by an inch and bring to a boil. Close the lid, lower the heat and simmer for 2 hours. Stir occasionally (See Note 2).
Season to taste. Serve with toppings of choice like shredded cheese, sour cream, onions, cilantro and sliced jalapeños.