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).
In a large skillet or Dutch oven heat vegetable oil over medium high heat and brown the diced beef chuck and ground pork. Season with salt. Add the onion and cook for 3 minutes.
Pour chili con carne sauce 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.
If you can't find the dried chiles, substitute 1/3 cup chili powder and obviously skip the soaking and go straight to Step 2 above. Instead of the soaking liquid, you can use hot water.
If consistency is too thick, add more water. To thicken, add 2 tablespoons of lard or vegetable oil and 2 tablespoons of flour to a frying pan and cook for several minutes. Stir this roux mixture into the chili and cook for 3-5 minutes to thicken.