Over medium-high heat in a small pot, toast the dried chiles until fragrant, about two to three minutes. Add 2 cups beef stock, cover and simmer for 10-15 minutes until the chiles soften and are pliable.
Add the dried chiles and beef stock used to simmer the chiles to a blender with the chipotle peppers and adobo sauce. Blend until smooth. Set aside.
Heat oil in a large, heavy-bottomed stock pot or Dutch oven over medium heat. Cook half of the chorizo until browned, using a wooden spoon to break up the chorizo. Remove from the pot and then repeat with the other half of the chorizo. Once the second half is browned, remove that chorizo from the pot as well. Remove excessive drippings so that there’s about 2 tablespoons of liquid left in the pot.
Add the onion to the pot. Cook until softened, about four to five minutes. Add the garlic and cook for 30 seconds, stirring constantly.
Pour in remaining 4 cups of beef stock and strong coffee, scraping up the bottom of the pot with a wooden spoon.
Add the chorizo back to the pot with the dried chile paste. Stir in pumpkin puree, tomatoes, cinnamon stick, cocoa powder, molasses, cumin, smoked paprika, salt, Mexican oregano, cayenne pepper, coriander, cloves and allspice. Bring the chili up to a boil, stirring occasionally, and then lower heat to a simmer. Keep the pot mostly covered with a crack open. Simmer for two to two and a half hours while stirring occasionally. In the last 10 minutes of cooking, add beans. Remove cinnamon stick. Turn off heat and stir in lime juice. Serve with desired toppings. Enjoy!