Beef-and-Pork Chili Recipe!

Hello everyone!
I decided that since it is going to be such a cold, snowy weekend that I would share some recipes for some delicious chili. Let's get started!

Beef-and-Pork Chili
Prep: 45 Minutes
Total: 4 Hours, 45 Minutes
Makes: 6 to 8

Ingredients:
- 4 Dried Guajillo Chile Peppers; Stems Removed
- 4 Dried Chiles de Arbol; Stems Removed
- 1/4 Cup Extra-Virgin Olive Oil
- 2 Freshno Chile Peppers; Sliced
- 1 Red Onion; Sliced
- 6 Cloves Garlic; Crushed
- 2 Teaspoons Ground Cumin
- 1 Teaspoon Dried Oregano
- Kosher Salt and Freshly Ground Pepper
- 2 Tablespoons Tomato Paste
- 1 28-Ounce Can Whole Peeled Tomatoes
- 2 15-Ounce Cans Low-Sodium Beef Broth
- 2 Tablespoons Masa Harina (Corn Flour)
- 1 Tablespoon Packed Brown Sugar
- 1 Tablespoon Apple Cider Vinegar
- 2 Pounds Ground Chuck; Cut into 1/2-inch Cubes
- 2 Pounds Boneless Pork Shoulder; Cut into 1/2-inch Cubes
- 2 15-Ounce Cans Pinto Beans; Drained and Rinsed
- Sour Cream, Diced Red Onion, and Chopped Avocado for toppings
- Tortilla Chips; For Serving

Instructions: 
1. Toast the dried chiles in a large heavy-bottomed pot or Dutch oven over medium-high heat, turning often, until slightly darkened and fragrant, about 4 minutes. Remove to a plate and set aside. Heat 2 tablespoons olive oil in the pot. Add the Fresno chiles, red onion, garlic, cumin, oregano, 1/2 teaspoon salt and 1/4 teaspoon pepper. Cook, stirring, until the onion softens, about 4 minutes. Add the tomato paste and cook, stirring, until the vegetables are coated, about 1 minute.

2. Add the tomatoes, beef broth, masa harina, brown sugar, vinegar and the toasted chiles to the pot. Bring to a boil, then reduce the heat to low; cover and simmer until the dried chiles soften, about 20 minutes. Working in small batches, puree the mixture in a blendar and transfer to a large bowl. Wipe the pot clean.

3. Season the beef and pork generously with salt and pepper. Heat the remaining 2 tablespoons olive oil in the pot. Working in batches, add the meat in a single layer and cook, turning until browned, about 7 minutes. Remove each batch to a bowl with a slotted spoon as you go.

4. Return the meat to the post along with the pureed mixture and 3 cups of water. Bring to a boil, then reduce the heat to low; partially cover and cook, stirring occationally, until the meat is tender, about 3 1/2 hours. Add the beans and cook until tender, 15 minutes. Serve with assorted toppings and chips.

Enjoy!