Espresso and Lime

Rehydrate the chilies…
0 Remove the stem and seeds from 6 dried ancho chilies and 2 dried guajilo chiles, place them into a small saucepan, cover with water and simmer over medium heat for about 20 minutes or until the chilies are very tender
Start the chili base…
3 Place a large pot or dutch oven over medium heat, add the ground beef/pork, break into small pieces and cook until lightly caramelized all over
4 Transfer the meat onto a plate and set aside for now
5 Add 2 medium diced yellow onions and 2 diced poblano peppers and cook until they begin to soften (about 5 minutes)
6 Add 4 cloves of minced garlic and cook while stirring for about 60 seconds 
7 Add 2 tablespoons of tomato paste, 1 tablespoon of cumin, 1 teaspoon of Mexican oregano, 1 teaspoon of dried coriander and 1/2 teaspoon of ground cinnamon and cook while stirring until the color deepens to a deep rust color
8 Add 12 ounces of beer and use a wooden spoon to stir and work up any brown bits off of the bottom of the skillet
Assemble the chili…
11 When your chilis are rehydrated, rinse them off and transfer into a blender along with 2 chipotle peppers and 2 cups of beef stock and blend until smooth
12 Add the chili mixture into the pot along with the browned meat, 28 ounces of fire roasted tomatoes, 30 ounces of black beans and 30 ounces of pinto beans and stir until well combined 
13 Bring the mixture to a simmer, cover and simmer for an hour (add additional beef broth as necessary)
14 Test and add salt, black pepper and/or white vinegar, if necessary, to taste