Toast the dried chiles. Simmer in beef stock for 10-15 minutes until the chiles soften and are pliable.
1
Add the chiles and beef stock used to simmer the chiles to a blender with the chipotle peppers and adobo sauce. Blend until smooth.
2
Rub the chuck roast with salt, pepper and flour. Cook the chuck roast in hot oil on both sides until a crust forms. Set aside.
3
Add the onion and jalapeños to the pot. Cook until softened, about four to five minutes. Add the garlic and cook for 30 seconds.
4
Pour in the dried Chile paste, beef stock, coffee, tomato paste, diced tomatoes and seasonings. Add the chuck roast.
5
Bring the chili to a boil. Once it boils, cover and place in a 275-degree F oven. Cook until the beef easily shreds with a fork, about three hours.
6
Remove chili from the oven. Stir in the beans. Mix some cornstarch with water and also stir that in to thicken. Shred the meat and add it back to the chili.
7
When you need the perfect comfort food, make a batch of this loaded Dutch oven chili. You will fall in love after the first spoonful.