Texas-Style Chocolate Stout Chili

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4 dried ancho chiles

4 dried guajillo chiles 

4 dried pasilla chiles 

2 chipotle chiles in adobo plus 2 tablespoons sauce 

8 ounces thick sliced bacon, chopped 

4 tablespoons vegetable oil 

One 4- to 5-pound boneless beef chuck roast, trimmed of excess fat and cut into 1-inch chunks 

Kosher salt and freshly ground black pepper 

Kosher salt and freshly ground black pepper

2 medium onions, chopped 

6 cloves garlic, finely chopped 

1 tablespoon unsweetened cocoa powder 

1 tablespoon ground cumin 

2 teaspoons dried oregano, preferably Mexican 

2 teaspoons paprika 

One 16-ounce can chocolate stout 

3 cups low-sodium beef stock 

Finely chopped onion, thinly sliced scallions, sour cream and chopped fresh cilantro, for serving

Finely chopped onion, thinly sliced scallions, sour cream and chopped fresh cilantro, for serving