A Texas Red Chili from Pud

1 Batch Ancho Chili paste**
1 tablespoon cumin seeds
1 1/2 pounds beef chuck roast trim of fat cut into a dice
1 1/2 pounds lean pork cut in dice
3 yellow onions, chopped
6 cloves garlic chopped
6 jalapenos chopped
2 teaspoons salt
6 tablespoons chili powder
1 tablespoon oregano
1/2 teaspoon ground cumin
1/2 teaspoon cocoa powder
3 tablespoons worcestershire sauce
1/4 pound bacon diced
dash cider vinegar
2 cups cooked pinto beans (optional)
1 bay leaf (optional)
1 can tomatoes (28 ounces) (optional)
1 cup corn (optional)

Roast cumin seeds for 10 minutes in a 375 degree oven.  Remove and set
aside.  Heat a LARGE kettle and saute the bacon until clear.   Brown the
meats first (drain off the fat), and then add the remaining ingredients
and  simmer for 3-4 hours on low, adding tomato sauce, beef stock or water
if it seems dry.  Correct seasonings and add the cooked beans and tomato
sauce,  cook for 1-2 more hours on low.

Ancho Chili Paste

8 dried anchos, seeded
2 cloves garlic
1 teaspoon oregano
1 teaspoon salt

Prepare chilies by cracking them open and removing seeds and veins and
stems.  Cover with hot water. Soak for 1 hour.  Drain, but reserve the
soaking liquid.  Place pepper skins in blender and add enough of the
water so that the total amount in the blender is 2 cups.  Add remaining
ingredients and blend until thick and smooth.
Done.