Ingredients:

1/3 cup cumin seeds
2 tblsp coriander seeds
2 ancho chilies
2 mulato chilies
4 pasilla chilies
6 lb trimmed beef chuck, cut into 1 1/2 by 1/4 inch strips
1/2 lb thickly sliced lean bacon, cut crosswise into thin matchsticks
3/4 lb ham, finely diced
1 1/2 tblsp corn oil
3 lb large yellow Spanish onions, finely diced
3/4 cup diced celery
1 cup ground ancho chili powder
1/2 tsp cayenne pepper
5 bay leaves
1 pequin chili (optional)
3 jalapeno peppers, seeded and minced
3 serrano peppers, seeded and minced
1/2 can (3 1/2 ounces) chipotle chilies in adobo sauce, coarsely chopped
1 smoked ham hock
2 cans (24 ounces each) Italian peeled tomatoes, drained
1/2 cup golden tequila
2 cups beef stock
1/2 tsp rosemary
1 tsp crumbled sage
1 tsp oregano

Instructions:

Preheat the oven to 500F. In a medium skillet, toast the cumin and coriander seeds over moderate heat until fragrant, 1 to 2 minutes. Immediately remove from heat. Grind to a powder in a spice grinder or food processor.

Place the ancho, mulato and pasilla chilies on a baking sheet and toast them in the oven until fragrant and puffed up, about 2 minutes. Remove the stems and seeds and grind the chilies in a spice grinder or food processor until powdered.

In a stockpot, combine the beef, bacon, ham and corn oil. Cook over moderate heat until the fat is rendered and the bacon is golden, about 20 minutes. Add the celery, ground chilies and ancho chili powder. Cook, stirring frequently, until the celery is softened and the chili powder is fragrant, about 10 minutes.

Add the cayenne, bay leaves, pequin chile, jalapeno and serrono peppers, chipotle chilies, ham hock, tomatoes, tequila, stock, rosemary, sage and oregano. Simmer uncovered over low heat, stirring occasionally, for 4 hours.