Boom Boom Pow Chili

Cut beef and pork into one in ch cubes. In a wide bowl or food storage bag, combine flour with salt and pepper. Toss meat cubes with the seasoned flour. In a large skillet over medium-high heat, cook the meat in the oil, stirring often. Add onions and garlic and sauté until softened. Add the 4 cups beef broth, simmer for one hour. Soak the dried chilies in Hot water for 15-20 mins. Process soaked Chile peppers in a blender with just enough of the soaking water to make a purée. Strain out excess liquid. Add purée to the meat mixture along with all remaining ingredients, simmer for 1.5-2 hours longer. Serve with hot cooked pinto beans on the side. Or add the beans during the last hour of cooking.