You’ve Never Had Chili Like This Before

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Texas Chili Recipe:
2 1/2–3 lb (1.3 kg) beef chuck, cut into bite-sized cubes
6 dried chiles total — mix of Ancho, Pasilla, and New Mexican (or Guajillo/Costeño if you have them), seeded and stemmed
2–3 dried chiles de árbol (optional, for extra heat)
4 strips bacon, chopped (optional, for richness)
2 tbsp olive oil (use more if skipping bacon)
1 large white onion, diced
2–3 Fresno chiles cooked over open flame
4–5 cloves garlic, minced
4 cups beef stock (plus more as needed; can sub with water or a little dark beer)
1/2 cup (120 ml) strong brewed coffee
2 tbsp chipotle in adobo (taste for spice level and adjust accordingly)
1 tbsp ground cumin
1 tsp ground coriander
1 tsp smoked paprika
1/2 tsp ground cinnamon
1/2 tsp ground clove
1/2 tsp ground allspice
1/2 tbsp dark brown sugar
1 tbsp Worcestershire sauce
1/2 tbsp cocoa powder
Salt and black pepper to taste
2 tbsp masa harina (corn flour), to thicken (optional)

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