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1
Tear the dried ancho chiles apart. Discard the seeds and stems, and place the chiles in a bowl. Add boiling water to cover, and soak for ast least 30 minutes or for up to several hours. Set aside.
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2
Prepare a medium heat fire in a wood buring oven.
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3
Fry the bacon in a large dutch oven over medium heat until it begins to brown. Add the onion, and saute for 5 minutes. Season the meat with salt and pepper. Remove the pot from the heat, and stir in the meat.
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4
Place the soaked chiles and about 1/2 cup of the soaking liquid in a blender (save the remaining liquid to add to the pot later if needed). Add habanero, garlic, cumin, oregano, coriander, 1 tsp salt and the chili powder.
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5
Blend to form a puree, and pour over the meat along with the tomatoes, beer, cilantro stems and green chiles. STir well to coat the meat and blend the ingredients.
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6
Cover pot, and place in the oven. Clsoe the oven door to retain heat, and leave the chili overnight or up to 12 hours until the meat is fork tender.
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7
Remove the pot from the oven. Skim the excess fat from the surface of the chili, or chill in the refrigerator overnight, and remove the congealed fat. Season to taste. Reheat the chili over low heat. SErve in bowls ith the garnishes on the side.
