Big Daddy'S Texas Red Chili - cooking recipe

Ingredients

1 (28 ounce) can low-sodium crushed tomatoes (lo-salt)
2 (15 ounce) cans beef broth
1 lb ground pork
2 lbs beef round steak
4 medium dried ancho chiles
3 tablespoons chili powder (Pendery's Top Hat chili powder blend preferred)
1 tablespoon ground cumin
2 tablespoons cider vinegar
1 tablespoon paprika
1 teaspoon salt
1 tablespoon Mexican oregano
3 dried hot chili peppers, of your choice crushed (optional, depending on desired heat)
6 garlic cloves, minced
2 cups cooked pinto beans (optional)
2 medium bay leaves
2 medium onions, chopped
2 (7 ounce) cans anaheim chilies, chopped
1/4 cup pickled jalapeno pepper, chopped
ground black peppercorns
1/4 cup olive oil

Preparation

Beef should be \"course chili grind\" or sliced into 1/4-inch or less strips about 1-inch long. Anaheim chiles are frequently called green chiles in the market.
Remove the seeds and stem from the Ancho chiles. Put the chiles into a small saucepan and cover with water. Bring to a boil, reduce heat and simmer for 15 minutes. When done remove from heat, cover and set aside.
While the chiles are simmering brown the ground pork, drain and set aside. Heat the olive oil over medium-high heat. Add the beef round and ground black pepper to taste, to the pot. Break up any lumps and cook, stirring occasionally until the meat is evenly browned.
Stir in the ground chili powder, salt, cumin, garlic, bay leaf and onions. Add beef broth to barely cover. Bring to a boil, then lower the heat and simmer, uncovered, for 30 minutes (adding more broth if necessary).
While the beef and onions are simmering place the Ancho chiles in a blender with about 1/4 cup of the water from the saucepan and whir until pureed. Stir the pureed Anchos and all remaining ingredients into the meat mixture and simmer for a 1/2 hour.
For best results allow chili to cool completely and then reheat.