Heat the oil in a large stock pot over medium heat. Add ground beef and ground pork and crumble as it browns. Cook, stirring frequently, until no longer pink.
1/2 cup Olive Oil, 1 pound Ground Beef, 1 pound Ground Pork, 1 tbsp Ground Black Pepper
Add chopped onion, garlic and spices to browed ground meat and stir through out.
2 large Onions, 6 cloves Garlic, 1 tbsp Chili Powder, 1 tbsp Cayenne Pepper, 1 tbsp Kosher Salt
When onions are softened, add lime juice and beer.
1 tbsp Fresh Lime Juice, 2 bottles (12oz) Dark Beer
Add tomatoes (sauce, diced, & juiced), chili bean and stir in.
1 Can (24 oz} Tomato Sauce, 3 cans (14 oz) Diced Tomatoes, 1 can (46 oz) Tomato Juice, 3 cans (14oz) Chili Beans
Drop in dried peppers and simmer on low for hours, stirring regularly. A four hour simmer is optimal but if your crew arrives early you can serve sooner.
2 Large Dried Ancho Peppers
Taste periodically (the flavors will blend and meld over time) and add spices accordingly. I like to add cocoa powder for a richer, smokier taste. Also, if it seems a bit spicy, the cocoa will blunt the heat.
1 tbsp Cocoa Powder
Remove dried anchos and serve.
Add-ins whens serving can include: chopped scallions, cilantro, shredded cheddar, and sour cream.