Texas style beef chilli recipe

Make the chili puree
Toast the dried chilies in a frying pan or heavy skillet over high heat for 2 to 3 minutes per side. Place in a bowl and cover with hot water. Let sit for 30 minutes. After 30 minutes, slice the chilies in half and discard the veins and seeds. Place the chilies in a blender together with a cup of fresh water and process to a smooth puree. Set aside.

Cook the chili
While the chilies are soaking start making the chili. In a frying pan over medium heat add the bacon and fry until crispy. Remove and set aside. Add the beef in the same pan and brown on all sides for 5 to 6 minutes. Remove from the pan and set aside. Add the onion and garlic into the same pan and cook over medium heat until the onion is soft. Return the beef and bacon to the pan and sitr well. Add the coffee, beer, water, allspice, cinnamon, coriander, cumin and cayenne pepper. Season with salt and black pepper to taste, increase heat to high and bring to a boil. Add the chili puree and stir well. Set heat to low, cover and simmer for 4 1/2 to 5 hours, stirring every one hour or so and making sure there is enough liquid (if not, add water).

Uncover the chili and check the consistency. If it is too thin, add the corn flour and stir. Also, if using chocolate, add it now and stir well. Cook for another 30 minutes and serve with sour cream, corn tortillas and guacamole.