MORE RECIPES: Texas-style and Cincinnati chili showcase regional flair

This Texas-style chili is made with dried chiles and without beans or tomatoes (except for a tiny bit from the chipotle in adobo).

Texas Chili

• 4 ancho chiles, seeded and stemmed
• 2 guajillo chiles, seeded and stemmed
• 2 chiles de arbol
• 4 slices bacon, cut into 1-inch pieces
• 4 pounds beef chuck, cut into cubes
• 1 onion, diced
• 6 cloves garlic, crushed
• 1 cup brewed coffee
• 12 ounces beer, plus more as needed
• 1 tablespoon cumin, plus more to taste
• ½ teaspoon ground cinnamon, plus more to taste
• 1 teaspoon coriander, plus more to taste
• ½ teaspoon ground red (cayenne) pepper
• Salt
• 2 chipotles in adobo
• ¼ cup masa harina (see note)
• 1/3 Mexican hot chocolate tablet, grated OR 1 ounce bittersweet chocolate, finely chopped

Heat the dried chiles (anchos, pasillas, guajillos and chiles de arbol) in a dry, cast-iron skillet on medium for a couple of minutes on each side.