In a heavy skillet, melt lard over med. high heat. Add the meat and brown lightly, breaking it up into small pieces. Drain off any fat.
Reduce heat to medium, add the onions, garlic, chile powder, thyme, cinnamon, and salt, cook for 10 minutes.
Stir in peaches, raisins, almonds, vinegar, and sugar and continue to simmer uncovered for another 15 minutes.
Remove cinnamon, cool slightly, and then stuff the prepared chiles with about 1/2 C. of the filling.