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