Season the beef cubes with plenty of salt and black pepper. Set a large, heavy-based pot over medium-high heat and add a 3-count of olive oil (about 3 tablespoons). When the pot is very hot, add the beef and stir until brown. Mix in the onion, garlic, chipotle, and jalapeno, then stir in the Chili Powder. Add tomato paste and pour the entire can of tomatoes with their liquid into the pot; crush tomatoes with the back of a wooden spoon. Stir in chocolate. Add enough water to just cover the meat and simmer, uncovered, until the meat is forktender and comes apart with no resistance, about 2 hours. When done cooking, use a wooden spoon and beat the chili vigorously so the meat comes apart in shreds. Thicken the mixture by stirring in the masa harina. Season with salt and black pepper and simmer for another 30 minutes, stirring occasionally. Garnish with lime wedges and cilantro and serve with Corn Pudding with Poblano.

Seed and hand-tear 2 ancho chiles. Toast chile pieces and 2 tablespoons whole coriander seeds in a dry skillet over low heat until fragrant, shaking the skillet so they don't scorch. Put the chiles and coriander seeds in a blender and pulse until you have a fine powder. Add 2 tablespoons purchased chili powder, 2 tablespoons sweet paprika, 1 tablespoon ground cumin, 1 tablespoon dried oregano, 1 tablespoon sugar, and 1/4 teaspoon ground cinnamon. Process until well combined and you have a fine powder. Stir in 2 tablespoons kosher salt. Store in an airtight container for up to 4 months. Makes 1/2 cup.

Because hot chile peppers contain volatile oils that can burn your skin and eyes, wear plastic or rubber gloves when handling them. If you do touch the chiles, wash your hands well with soap and water.