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1
Toast chiles in a skillet over medium heat, turning often, until fragrant and puffed up (2 minutes).
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2
Cut in half and remove cores, reserving seeds. Transfer chiles to a bowl and cover with boiling water; set aside.
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3
Heat 1 tablespoon oil in a large Dutch oven over medium-high heat.
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4
Add pork; cook until browned, 3 minutes per side. Transfer to a plate.
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5
Working in batches, cook beef until browned, 3 minutes per side, adding more oil as needed and transferring browned meat to the plate.
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6
Meanwhile, puree chiles and 1/2 cup soaking liquid in a blender.
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7
Reduce heat to medium-low. Add onion and garlic, and cook, stirring often, until softened (6-8 minutes).
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8
Stir in cumin, oregano, bay leaf, 1 teaspoon salt, and 2 tablespoons reserved chile seeds (more for heat, if desired). Cook 1 minute.
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9
Add chile puree. Raise heat to medium-high; cook, stirring, 2 minutes.
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10
Return meat to pot. Add 2 teaspoons salt, tomatoes, and beer, and bring to a boil.
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11
Reduce heat to medium-high. Simmer, stirring occasionally, 1 1/4 hours.
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12
Reduce heat to medium-low; simmer, stirring occasionally, until meat is tender and sauce is thick, about 30 minutes more.
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13
Discard bay leaf. Stir in vinegar.
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14
Serve chili with avocado halves, scallions, tortilla chips, and grated cheese.
