Take your beef chuck roast and cut into cubes. About 1/2 to 3/4 inch in size will do the trick. Set aside.
Simmer the dried chiles with beef stock until the chiles soften. Transfer the mixture to a blender and process with chipotles until it forms a paste.
Now add the beef chunks to the stock pot and brown on the outside. Don't cook all the way through -- we just want outer browning. Remove from pot and set aside.
Now we add chopped onions, jalapeno and plenty of fragrant garlic to the pot and cook until they soften like so.
Next we add the beef and chile paste back to the pot along with our spices, coffee, apple cider vinegar, brown sugar, cocoa powder and more beef stock and bring to a simmer.
We leave the pot mostly covered with just a small crack and simmer for two to three hours. Leaving just a crack will help the chili reduce and thicken.
Now add your favorite toppings and devour! Some of my favorites are cheese, jalapenos, red onions, sour cream and cilantro.