A Texas Red Chili from Pud Recipe

1 Batch Ancho Chili paste (url for recipe below)
1 tablespoon cumin seeds
1 1/2 pounds beef chuck roast trim of fat cut into a dice
1 1/2 pounds lean pork cut in dice
3 yellow onions, chopped
6 cloves garlic chopped
6 jalapenos chopped
2 teaspoons salt
6 tablespoons chili powder
1 tablespoon oregano
1/2 teaspoon ground cumin
1/2 teaspoon cocoa powder
3 tablespoons worcestershire sauce
1/4 pound bacon diced
dash cider vinegar
2 cups cooked pinto beans (optional)
1 bay leaf (optional)
1 can tomatoes (28 ounces) (optional)
1 cup corn (optional)

Roast cumin seeds for 10 minutes in a 375 degree oven. Remove and set aside. Heat a LARGE kettle and saute the bacon until clear. Brown the meats first (drain off the fat), and then add the remaining ingredients and simmer for 3-4 hours on low, adding tomato sauce, beef stock or water if it seems dry. Correct seasonings and add the cooked beans and tomato sauce, cook for 1-2 more hours on low.