Redeye mole chili

Dinner last night (after a disappointing Hogs hoops loss) was Rachael Ray's redeye mole chili. Robert says this may be his new favorite recipe, so that's saying a lot! We love chili around here, especially with all this wintery weather we've been having, so it's nice to have a variety of recipes. This one is kind of non-traditional because it isn't tomato-based and it has very interesting spices (cocoa, coffee, etc). Try it!!

3 cups beef stock
2 ancho chiles, stemmed and seeded
1 tbsp vegetable oil
4 slices lean smoked bacon, chopped
1 1/2 pounds ground beef sirloin
1 large yellow onion, finely chopped
4 cloves garlic, finely chopped
Salt and pepper
2 tbsp tomato paste
1 15 oz. can black beans, drained and rinsed
1 15 oz. can diced fire-roasted tomatoes
2 tbsp instant coffee (I used instant espresso powder)
1 tbsp sweet smoked paprika
1 tbsp ground coriander
1 tbsp unsweetened cocoa powder
1/2 tsp ground cinnamon
* Shredded cheddar cheese and diced red onion for topping

1. In a large saucepan, bring the beef stock and ancho chiles to a boil. Lower the heat and simmer until softened, about 10 minutes. Transfer to a food processor and puree.
2. Meanwhile, in a large dutch oven or soup pot, heat the vegetable oil over medium-high heat until smoking. Add the bacon and cook until crisp, 2-3 minutes. Add the beef, increase the heat to high and cook until browned, about 5 minutes. (I would drain some of the liquid at this point). Lower the heat to medium, add the yellow onion and garlic and cook until softened, about 5 minutes; season with pepper.
3. Stir the tomato paste into the chili for 1 minute. Stir in the pureed ancho liquid, black beans, tomatoes, coffee, paprika, coriander, cocoa and cinnamon and simmer for 5 minutes; season with salt.
4. Serve the chili in shallow bowls. Top with the cheese and red onion.