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1
In a heatproof bowl, soak the arbol, guajillo and ancho chiles in the boiling water until softened, about 20 minutes.
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2
Drain the chiles, reserving 1/3 cup of the soaking liquid.
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3
Coarsely chop the chiles.
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4
In a small skillet, toast the cumin seeds over moderate heat until fragrant, about 20 seconds.
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5
Transfer the seeds to a blender.
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6
Add the chiles and their reserved soaking liquid along with the oregano, garlic, paprika and 1 tablespoon of salt.
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7
Puree until smooth.
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8
Scrape the chile puree into a large nonreactive bowl or baking dish.
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9
Add the goat and toss to coat thoroughly.
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10
Cover and refrigerate overnight.
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11
In a large saucepan, cover the beans with 2 inches of water and bring to a boil.
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12
Simmer over low heat, stirring occasionally, until tender, about 1 hour; add more water as needed to keep the beans covered by 2 inches.
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13
When the beans are just tender but still al dente, season them with salt and let stand in their cooking liquid for 5 minutes.
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14
Preheat the oven to 375.
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15
In a large, enameled cast-iron casserole, cook the bacon over moderate heat until the fat has rendered, about 3 minutes.
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16
Using a slotted spoon, transfer the bacon to a large plate.
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17
Add the olive oil to the casserole.
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18
Working in batches, cook the chile-goat mixture over moderately high heat, turning a few times, until richly browned all over, about 4 minutes.
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19
Transfer the browned goat to the plate with the bacon.
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20
Add the onion to the casserole and cook over moderately low heat, stirring occasionally, until softened, about 10 minutes.
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21
Add the goat and bacon and any accumulated juices and stir well.
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22
Add the beer and boil over high heat until reduced by half, about 8 minutes.
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23
Add the chicken stock and bring to a simmer.
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24
Cover the casserole, transfer it to the oven and bake for about 30 minutes, until the goat is tender when pierced with a fork.
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25
Add the beans and bake, uncovered, for about 10 minutes, until they are warmed through.
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26
Remove the casserole from the oven and let rest for 10 minutes.
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27
Season with salt and pepper.
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28
Transfer the chili to bowls and serve with the sour cream, cilantro sprigs and lime wedges.
