Place the dried chili peppers in a pot and cover with stock. Bring to a low boil and reduce the heat to low. Simmer gently, 10-15 minutes, then puree and reserve.
Meanwhile, heat a Dutch oven with the vegetable or olive oil over high heat. Add the chorizo or bacon and begin to render. Pat the ground beef dry with a paper towel and season with salt and pepper. Add to the pot and develop a nice crusty brown on the beef. Add the onion, garlic, fresh chili, oregano, cumin, coriander, cloves and cinnamon. Cook the onion until soft; deglaze the pan with beer. Stir in the dried chili puree, honey and cornmeal; reduce the heat and simmer to thicken and develop the flavor, 45 minutes, over low heat.
Cool and store for a make-ahead meal; then bring to room temperature and add a little water to reheat over medium flame.
Serve with toppings of your choice.