For the Chili Con Carne:
6 dried ancho chiles, stems and seeds removed
1 tablespoon vegetable oil or lard
1/2 medium yellow onion, chopped
2 cloves garlic, chopped
1/2 tablespoon ground cumin
1/2 teaspoon dried oregano
1/4 teaspoon ground allspice
1/4 teaspoon ground cinnamon
1/4 pound ground beef
2 cups beef broth
Salt, black pepper, and cayenne, to taste

For the Enchiladas
1 tablespoon vegetable oil or lard
12 corn tortillas
4 cups grated cheddar cheese (16 ounces)
1/2 medium yellow onion, diced