Food that tastes even better when it's cold outside.

Ingredients

• 3 dried ancho chiles, stemmed and seeded
• 2 dried guajillo or pasilla chiles, stemmed and seeded
• 3 cups beef stock
• 1 tablespoon vegetable or olive oil
• 1 pound fresh Mexican chorizo, casings removed or 1/3 pound center-cut bacon, finely chopped
• 1 1/2 pounds ground beef chuck (ask butcher for a coarse grind)
• Kosher salt and coarse black pepper
• 1/4 cup Worcestershire sauce
• 1 tablespoon coriander (about a palmful)
• 1 tablespoon cumin (about a palmful)
• 1 1/2 teaspoons Mexican oregano (about 1/2 palmful)
• 1/4 teaspoon ground cloves
• Pinch cinnamon
• 4 cloves garlic, chopped
• 1 fresh red Fresno or jalapeno chile, seeded and chopped, or sliced with seeds for extra heat
• 1 large onion, chopped
• 12 ounces dark lager beer, such as Negra Modelo
• 3 tablespoons masa harina or corn meal
• 1 tablespoon honey

Toppings:

• Cilantro leaves
• Manchego or Monterey Jack cheese, shredded
• Lime wedges
• Minced raw onions
• Pepitas
• Pickled sliced jalapenos or chopped giardiniera mix
• Sour cream
• Crushed tortilla or other chips, such as Fritos

Directions