Remove stems and seeds from chilies and dehydrate in hot water for 15-20 minutes. Drain when softened.

Cube or grind the meet (cubed meat holds up to a longer cook, ground meat will finish a little faster). Salt and pepper generously.

Blend the chilies, garlic, and 1 cup of the beef stock until smooth.

To peel the tomatoes cut a small X at the bottom of the tomato and add them to boiling water for approximately 60 seconds. Remove and immediately place them in an ice bath. Once cooled you can easily remove the peel. Remove the core and dice the tomatoes. I like to remove the inside and only dice the flesh, but this is optional.

Dice onions, jalapeños, and bacon.

Combine all of the dried spices.

In a large stockpot cook down 2 pieces of bacon until crispy. Remove from the pan and set aside until later. Optionally, if you store bacon grease like I do, you can use the bacon grease from your refrigerator.

Depending on whether you cube or grind your meat you want to develop browning. Over medium-high heat add your meat to the dutch oven. If using cubed meat add a small portion at at time and brown on each side, removing and then adding the next batch. You may need to do this in 3 batches to avoid over-crowding the pan. If you try to do too much at one time you'll steam the meat rather than brown. If you are using ground meat cook it down until all of the water is gone and you develop browning, stirring to keep it from burning. Once the meat is cooked make sure to taste to see if you need to add any salt or pepper.

Remove all of the meat from the pan and set aside. Reduce heat to medium. If you need to add any additional fat do so now. I use beef tallow at this point but you could also use a neutral oil. Add the diced white onion and stir in a pinch of salt. Cook down, scraping the bottom of the pan to release the brown bits left over from browning the meat. Cook until onion is soft and slightly caramelized.

Add the diced jalapeno and cook until fragrant. About 2 minutes.

Add all of the spices and sit into the onions and jalpeno. Cook until fragrant, about 2 minutes.

Deglaze with beer and cook down until the beer is almost gone.

Add fresh diced tomatoes and cook for a few minutes, until it becomes 'syrupy'.

Add the coffee and blended pepper mixture and remaining beef stock. Taste for seasoning again and add salt and/or pepper if needed. Remember that the saltiness will increase as it simmers so aim for mild seasoning.

Add the meat back to the pot and stir well.

Check the seasoning again and add the bacon if desired. I never add both slices, but a few crumbles for flavor.

Put the lid back on the pot and simmer over low-medium heat for 2 1/2 to 3 hours. Add additional beef stock if needed.

Serve with a garnish of shredded cheese and sour cream ( my favorite), or over fritos, or top with diced onion and jalapeno. It's always better the next day so store in covered in the refrigerator and re-heat over medium-low heat.