Texas Chili con Carne, · 8 servings

Heat the ≈ 100 g dried ancho chiles, ≈ 14 g dried pasilla chiles, ≈ 10 g dried costeño chiles, ≈ 12 g dried guajillo chiles and ≈ 4 g dried chiles de árbols in a dry cast iron skillet over medium heat for a couple of minutes on each side.

Turn off the heat, pour in enough water to cover the chiles and leave them to soak for 30 min.

Drain and rinse the chiles, throwing away the bitter soaking water. Blend them with the ≈ 40 g chipotles in adobos and ≈ 235 g fresh water, for blending until completely smooth.

While the chiles soak, fry the ≈ 110 g bacon in a large Dutch oven until crisp. Lift it out and crumble it, leaving the fat in the pot.

Brown the 1810 g beef chuck roast in the bacon fat over medium heat in two batches, a few minutes on each side, then lift it out.

Cook the ≈ 150 g onion in the same pot over medium heat until translucent, then add the ≈ 18 g garlic and cook for another 1 min.

Return the beef and add the ≈ 235 g brewed coffee, ≈ 355 g beer, ≈ 475 g water, crumbled bacon, ≈ 6.5 g ground cumin, ≈ 1.5 g ground cinnamon, ≈ 1 g ground cloves, ≈ 0.9 g ground allspice, ≈ 2 g ground coriander and ≈ 0.9 g cayenne. Season with salt, turn the heat to high and stir in the chile purée.

When it boils, turn the heat to low and simmer for 5 h, stirring now and then. Taste every hour, adding more spice if the flavour is muted and more liquid if it gets too dry.

Grate the ≈ 30 g Mexican hot chocolate tablets into the pot. Scoop out a cup of the broth, whisk in the ≈ 29 g masa harina until smooth, then stir it back into the chili.

Simmer for about 30 min more, then taste and adjust the seasoning. Serve with grated cheddar, to serve, chopped onion, to serve and warm tortillas, to serve.