wow...this was delicious.
Saute a diced spanish onion, diced green bell pepper, about 4 cloves of garlic diced. While you're chopping steep 3 dried dej arbo and 2 dried guajillo chilis in a cup of hot beer (I used Stone's smoked porter). When they're tender, blend it for a bit until smooth and add to the veggies when they get cooked down pretty good. Add 2 14.5 ounce cans of diced tomatoes and a can of diced green chilis. I also added about a cup of water because I knew I wanted to let this cook for a very, very long time.
While the veggies and what not are cooking, I cubed up just over a pound of sirloin steak and let it sit with a dry rub on it (dry rub listed below), cooked up 4 slices of bacon that I thought about putting in the chili, but put them in my corn bread instead, used some of the bacon grease to cook the steak in it for a bit to get some color then into the pool and also cubed up 2 links of chorizo which got browned up and also put into the pool. I let it simmer for about 3 to 4 hours until it cooked down and got nice and thick. Made some corn bread to go with it and topped it with a bit of cheddar cheese. Delicious.
Dry rub (amounts are all approximations):
3 tbsp chili powder
1 tbsp garlic powder
1 tbsp onion powder
1 tbsp brown sugar
1 tbsp cumin
1 tbsp paprika
1 tbsp finely ground coffee
1 tsp mustard powder
1 tsp coriander
1/2 tsp cayenne
salt and pepper (probably about 1/2 tsp each)