|Ancho chilies||6 , seeds removed|
|Olive oil||2 Tablespoon|
|Boneless beef||1 Pound, cut into 1/2-inch cubes|
|Boneless pork||1 Pound, cut into 1/2-inch cubes|
|Canned italian tomatoes||28 Ounce, undrained (1 Can)|
|Cumin seed||1 Tablespoon|
|Garlic||2 Clove (10 gm)|
|Chili powder||3 Tablespoon|
|Coarse salt||To Taste|
|Ground black pepper||1|
Place chilies in a bowl, cover with 2 cups boiling water, and let soak at least 30 minutes.
Drain, reserving the liquid, and set aside.
In a heavy saucepan, heat the oil, add the cubed beef and pork, and saute until browned.
Add the tomatoes and the reserved liquid from the chilies, and bring to a boil.
Reduce the heat, add the bay leaves, and let simmer, uncovered, for 1 hour.
Meanwhile, place the chilies, cumin seed, garlic, oregano, paprika, chili powder, and sugar in a food processor or blender and puree.
Add a little water if necessary.
Stir the puree into the meat mixture and let simmer another 30 minutes.
Season with salt and pepper to taste and serve immediately.