Three 15-ounce cans pinto beans, rinsed and drained
*Smoked Paprika, 3 Tbsp olive oil
** 1 cup diced red pepper and 2 Tbsp olive oil
*** Vegetarian stock
Salt for seasoning
Add reconstituted chilis to a blender and add coriander, cumin, mustard seeds, thyme, garlic cloves and one-third of the tomatoes; puree.
In a large enameled cast-iron casserole or thick bottomed large pot, heat the oil. Add half of the ground beef and brown over moderately high heat, about 2 minutes. Transfer the meat to a plate. Repeat with the remaining ground beef.
Add the onion and bacon to the pot and cook until the onion is golden. Add the minced garlic and cook for 1 minute. Add the beef and chile puree and cook, stirring, for 2 minutes. Add the stock, beer, coffee, tortilla chips, cilantro and remaining tomatoes and season with salt. Bring to a boil, cover and simmer over moderate heat for 1 hour. Add the beans and cook uncovered for 1 hour. Season the chili with salt.