Fritos, grated cheese, pickled peppers, and fresh diced onion
Lightly toast the guajillo chilies over a flame or in a dry cast iron skillet, just until they change color in a few spots.
Remove stems (and shake out seeds for less heat) and put in a small pot with 1 cup water. Bring to boil and boil about 10 minutes or until softened. Set aside to cool slightly. Mince the chilies or puree them in a blender. Keep the cooking liquid.
Brown the meat over medium-high heat in a large pot until no longer pink.
Add onion, jalapeño, garlic, tomatoes and tomato puree.
Add guajillo chilies and cooking liquid.
Add paprika, cumin and salt.
Stir and simmer 45 minutes to an hour, uncovered.
Serve with Fritos corn chips, cheese, onion and jalapeños.
*If using chili powder, just add it when you add the paprika and cumin.