Toast ancho chilies in a heavy pan, few minutes per side.Put them in a bowl, cover with cold water and rinse for 30 minutes. In a big pan heat some oil and sautee the bacon.Remove it from the pan and chop it in small pieces. In the same pan, in the fat remained, sautee half the meat until brown, put it in a bowl and sautee the other half.
Remove the meat from the pan, cook the onion in it for 5 minute then put back in the pan meat, garlic, coffee, beer, tomatoes, water, bacon and all the spices.
Take back ancho chilies from water, remove seeds, put them in a mixer with chipotle and some cold water.Mix until you have a paste and put it into the pan.Bring the pan to a boil then low the fire at minimum and simmer, pan not closed, for 4-5 hours. Taste now and then to adjust salt and spices.In a small bowl put masa harina or cornmeal with 4-5 tablespoons chili, mix avoiding lumps then return it to the pan.Mix well and simmer 20-30 minutes more. Serve with grated cheddar, hot tortillas, sour creams, salted crackers.