准备

• In a large bowl, combine the cumin, salt, chile powder, oregano, and cinnamon. Add
  the beef and toss to coat the meat with the spices. Let the meat sit at room temperature, uncovered, for 30 minutes.
• Meanwhile, in a blender, combine the tomatoes and their liquid, tomato paste, chipotle and adobo sauce, sugar, coffee extract, and 1 tsp. salt. Purée, scraping down the blender occasionally, until the mixture is smooth and thick. Set aside.
• 在7夸脱的荷兰烤箱或其他大型重型锅中，加热2汤匙。用中火加油，直到闪烁。将肉分批加入并烧烤，偶尔搅拌，直到在大多数侧面变成褐色，每批约3分钟。用开槽的勺子将肉转移到碗中。将剩余的肉分批烤，并根据需要添加油。
• Lower the heat to medium and add the remaining 3 Tbs. of oil to the pot. Add the onion and cook until soft and translucent, stirring occasionally with a wooden spoon and scraping up any brown bits from the bottom of the pan, 3 to 5 minutes. Stir in the garlic and cook until fragrant, about 30 seconds. Return the meat to the pot, and stir in the tomato-chipotle purée and stout. Bring to a boil, reduce to a low simmer, and cover with the lid slightly ajar. Cook, stirring occasionally and wiping off excess moisture from the inside of the lid, until the meat is very tender yet still holds its shape, 3 to 3-1/2 hours.
• Let cool at room temperature, and then refrigerate overnight or up to 2 days before serving to allow the flavors to meld. Reheat, covered, over low heat, stirring often until heated through. Serve with the cilantro, cheese, radishes, sour cream, jalapeños, and chips, if you like.