Chili Gets Deep and Complicated, We Love It

Using coffee, dark beer, smoky bacon and three kinds of chiles, Tony Maws creates one deep, rich, spicy pot of beef chili. More Terrific Chili Recipes 

Three-Chile Beef Chili 
INGREDIENTS 
2 ancho chiles 
2 dried New Mexico chiles 
3 dried chipotle chiles 
1 tablespoon coriander seeds, toasted 
1 teaspoon cumin seeds, toasted 
1 teaspoon yellow mustard seeds, toasted 
1 teaspoon dried thyme 
2 whole garlic cloves, plus 1 tablespoon minced garlic 
Three 14.5-ounce cans peeled wholetomatoes, drained 
2 tablespoons canola oil 
2 pounds ground beef 
1 large onion, diced 
6 ounces meaty bacon, diced (1 cup) 
6 cups chicken stock 
2 cups stout beer 
2 cups brewed coffee 
1/2 cup crushed tortilla chips 
8 cilantro sprigs, coarsely chopped 
Kosher salt 
Three 15-ounce cans pinto beans, rinsed and drained 

DIRECTIONS

1. In a heatproof bowl, cover the chiles with boiling water and let stand until softened, 15 minutes; drain. Stem and seed the chiles and transfer to a blender. Add the coriander, cumin, mustard seeds, thyme, garlic cloves and one-third of the tomatoes; puree.

2. In a large enameled cast-iron casserole, heat the oil. Add half of the ground beef and brown over moderately high heat, about 2 minutes. Transfer the meat to a plate. Repeat with the remaining ground beef.

3. Add the onion and bacon to the pot and cook until the onion is golden. Add the minced garlic and cook for 1 minute. Add the beef and chile puree and cook, stirring, for 2 minutes. Add the stock, beer, coffee, tortilla chips, cilantro and remaining tomatoes and season with salt. Bring to a boil, cover and simmer over moderate heat for 1 hour. Add the beans and cook uncovered for 1 hour. Season the chili with salt.

Make Ahead The chili can be refrigerated for up to 3 days. 
Serve With Sour cream, grated cheddar and tortilla chips.