Goat Chili With Eye Of The Goat Beans

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3 dried árbol chiles, stemmed and seeded

1 dried guajillo chile, stemmed and seeded

1 ancho chile, stemmed and seeded

1 1/2 cups boiling water

1 teaspoon cumin seeds

1 teaspoon dried oregano

1 garlic clove, chopped

1 teaspoon hot piment├│n de la Vera (smoked Spanish paprika)

Kosher salt

2 pounds trimmed, boneless goat or pork shoulder, rinsed and picked over, then cut into 1-inch cubes

2 cups dried Eye of the Goat or red kidney beans, rinsed and picked over, then soaked for 4 hours and drained

1 thick slice of bacon (1 ounce), cut crosswise into 1/4-inch strips

3 tablespoons extra-virgin olive oil

1 large onion, cut into 1/2-inch dice

1 cup dark Mexican beer, such as Negra Modelo

2 cups chicken stock or low-sodium broth

Freshly ground pepper

Sour cream, cilantro sprigs and lime wedges, for serving

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