Chili Queens-Style Chili con Carne — artbites: cooking art history

Ingredients

• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon ground allspice
• 1 teaspoon garlic powder
• 1 tablespoon dried Mexican oregano
• 4 dried ancho chiles, stems and seeds removed
• 4 dried guajillo chiles, stems and seeds removed
• 2 dried chipotle chile, stems and seeds removed (add more for a spicy chili)
• 2 chiles de arbol, stems and seeds removed (add more for a spicy chili)
• 2 cups beef or chicken broth
• 1 28-ounce can tomato sauce
• salt
• 2 tablespoons olive oil
• 1 ½ pounds boneless beef chuck, cut into ¼-inch cubes
• 1 ½ pounds pork shoulder, cut into ¼-inch cubes
• 2 yellow onions, chopped
• 4 garlic cloves, minced
• 2 bay leaves
• 1 12-ounce bottle of dark beer, optional
• grated cheddar cheese
• minced onion