Heat a very large heavy bottom stock pot over medium heat. Crisp the bacon for about 5 minutes, remove and drain on paper towels.

Add the cubed meat meat (or whole short ribs) and sear, stirring, until no longer pink. Lower the heat to medium-high. Add the onions, jalapeños, red pepper, garlic, and chili powder. Cook, stirring constantly, until the onions are wilted and start to color, about 4 to 5 minutes. Add the cumin, oregano, salt, pepper, cayenne and cinnamon. Cook until fragrant, about 30 seconds. Add the tomatoes and cook, stirring, for 1 minute. Add the beer and tequila and cook, stirring, to deglaze the pan. Add the reserved bacon, chipotle chiles, 1 tablespoon adobo sauce and 4 cups of beef stock, coffee, stir well, and bring to a boil. Reduce the heat and simmer partially covered, stirring occasionally, until the meat is very tender, at least 2 to 3 hours or up to all day. Add the remaining cup of stock as needed if the chili becomes too dry or thick. You will know the chili is ready when the meat easily shreds. At this point add the masa harina 1 tablespoon at a time to thicken to your desired consistency. Make sure to stir the chili well after each addition. I used the full 1/4 cup. Stir in the chocolate until melted. Add the black beans and lime juice and cook another 20 to 30 minutes to let the flavors mend.

When ready to eat remove from the heat and taste, adjust seasonings to your likings and if necessary skim any fat from the top.

Serve the chili with fresh hot [corn bread | https://www.halfbakedharvest.com/sweet-honey-jalapeno-cheddar-cornbread-biscuits/], a dollop of greek yogurt or sour cream, shredded cheddar cheese, fresh chopped cilantro and diced avocado.