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1
Hot pickled vegetables, drained and chopped (recommended: Giardiniara), for serving
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2
Put the chiles in a pot with the stock and bring to a boil over medium heat.
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3
Then lower heat to a simmer until softened, about 10 minutes.
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4
Meanwhile, heat the oil, 1 turn of the pan, over medium-high heat in a large Dutch oven or soup pot.
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5
When the oil smokes, add the bacon and cook until crispy, about 2 to 3 minutes.
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6
Add the meat, raise the heat to high and brown for 8 minutes.
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7
Lower the heat a bit, add the onions and garlic and cook for 5 to 6 minutes to soften.
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8
Season the meat and onions with black pepper, to taste, (hold off on the salt until the chili is completed due to the addition of the bacon and the stock).
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9
Add the anchos with the stock to a food processor and puree until smooth.
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10
Set aside.
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11
Add the tomato paste to the meat mixture, stir 1 minute, then pour in the ancho stock.
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12
Stir in the tomatoes, spices, cocoa and cinnamon.
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13
Simmer for a few minutes, adjust the seasoning and add a touch of salt, if needed.
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14
Serve the chili in shallow bowls topped with cheese, raw red onions, and spicy chopped vegetables.
