Great Chili
 2 Lbs lean b/less round steak beef, cut into 1-inch cubes
     1 Lb b/less pork butt, cut into 1-inch cubes
     1/2 cup flour
     2 medium onions, chopped
     6 cloves garlic, minced
     1/2 tsp salt
     1/4 tsp pepper
     3 Tbls vegetable oil
     4 cups water
     2 medium dried ancho chiles, stems and seeds removed
     4 to 5 dried red New Mexican chiles, stems and seeds removed
     1 hot jalapeno or serrano chile, seeds removed, finely chopped, or more or less to your taste
     1 1/2 tsp ground cumin
     3 tsp dried Mexican oregano

Directions:
In a large bowl combine flour with salt and pepper and coat
meat cubes with this mixture.
In a large skillet over medium-high heat, cook the meat in the oil, stirring often.

Soak the dried chiles in hot water for 15 20 minutes.
Puree soaked chile peppers in a blender with just enough of the soaking water.
Strain out excess liquid. Add the pureé to the meat mixture with remaining ingredients.
Simmer for about  2 hours longer.
Serve with Pinto beans or rice.