Rach on the Radio - Touchdown Chili

Touchdown Chili

• 3 ancho chilies, stemmed and seeded
• 2 guajillo or pasilla chilies, stemmed and seeded
• 3 cups beef stock
• 1 tablespoon vegetable or olive oil
• 1/2 pound fresh Mexican chorizo, casing removed or 1/3 pound center-cut bacon, finely chopped
• 2 pounds ground beef chuck, ask your butcher for a coarse grind
• Kosher salt (makes a nice crust on meat) and coarse black pepper
• 1/4 cup Worcestershire sauce
• 1 large onion, chopped
• 4 cloves garlic, chopped
• 1 fresh chili, red Fresno or jalapeño, seeded and chopped or sliced for extra heat
• 1 1/2 teaspoons Mexican oregano, half a palmful
• 1 tablespoon cumin, a palmful
• 1 tablespoon coriander, a palmful
• 1/4 teaspoon ground cloves
• A pinch of cinnamon
• 1 12-ounce Negra Modelo beer
• 1 tablespoon honey
• 3 tablespoons masa harina or cornmeal