Frontera Tejana (Texan border) chilli

Method

1. Remove the stalk and seeds from all the dried chillies. Toast in a dry frying pan until fragrant, then transfer to a jug and soak in warm water for 30 minutes or until softened. Drain, reserving 100ml of the soaking liquid. Put in a mini food processor with the chipotles and adobo sauce and whizz, adding enough reserved chilli-soaking liquid to form a smooth paste. (Or finely chop, grind in a pestle and mortar, then stir in the liquid).
2. Season the beef. Heat 2 tbsp of the oil in a large frying pan, then fry the meat in batches until deep brown all over, setting each batch aside in the casserole as you work.
3. Turn down the heat, then cook the onion in the remaining oil until soft. Add the garlic and jalapeño. When soft, add the cinnamon, cumin and oregano. Stir in 200ml of the stock, then bubble, scraping up any bits from the pan with a wooden spoon. Add to the casserole with the remaining stock, tomatoes, cocoa, sugar and chilli paste (from step 1).
4. Bring to a simmer, cover, then cook for 2 hours, stirring now and then. Uncover and simmer for 30-60 minutes more or until the meat is tender (see Make it Easier).
5. Turn up the heat to medium and add the cornmeal or polenta 1 tbsp at a time, stirring after each addition, until the chilli is thickened. Season. Serve with rice, tortillas, coriander leaves, chilli slices and lime wedges.