Three-Chile Pork Chili

Ingredients

• 2 ancho chiles
• 2 dried New Mexico chiles
• 3 dried chipotle chile
• 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
• 3 (14.5-ounce) cans peeled whole tomatoes, drained
• 2 tablespoons canola oil
• 2 pounds ground pork
• 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
• 3 (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
2. In a pan, combine and toast coriander seeds, cumin seeds, and mustard seeds.
3. Drain chiles, stem, seed and transfer to a blender. Add the coriander, cumin, mustard seeds, thyme, garlic cloves and one-third of the tomatoes; puree.
4. In a large enameled cast-iron casserole, heat the oil. Add half of the ground pork and brown over moderately high heat, about 2 minutes. Transfer the meat to a plate. Repeat with the remaining ground beef.
5. Add the onion and bacon to the pot and cook until the onion is golden. Add the minced garlic and cook for 1 minute.
6. Add the beef and chile puree and cook, stirring, for 2 minutes.
7. 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.
8. Add the beans and cook uncovered for 1 hour.
9. Season the chili with salt.