Heat two tablespoons of the olive oil until shimmering in the Dutch oven, then add ground beef and pork. Reduce heat. When meat is thoroughly browned, remove to a bowl. Add remaining olive oil to pot. When hot, add green peppers, onions, garlic, and jalapeno. Sear until peppers turn bright green and you can smell the robust fragrance of garlic. Make sure to scrape up the fond (brown bits)2 as you stir.
Add commercial chili powder, cumin, ancho chili powder, and Mexican oregano. Roast by stirring rapidly across bottom of pan, until olive oil is stained a deep orange. Add tomato paste and stir until it darkens to a brownish-red. Reduce heat.
NOTE: If at this point, there is too much build-up of spices and paste on the bottom of the pan, loosen it by adding around a cup of the chicken stock to release the fond. Scrape the bottom and sides. Add back browned beef and pork.
Add the beans, chipotles, adobo sauce, and cilantro. Mix together, then pour in crushed tomatoes, tomato sauce, and chicken broth. Taste, then add salt and pepper to taste. Bring chili to a boil, reduce heat, then simmer until chili is thick and flavorful, around 60 minutes.
Serve with toppings and go-withs, such as:
diced avocados, shredded extra-sharp cheddar, jack cheese, pepper jack cheese, diced raw onions, thick fresh tomato salsa, guacamole, shredded radishes, corn chips, crusty bread, saltine crackers, sour cream, yogurt, and other complements as desired.