1Break up and de-seed dried chilies and cover with boiling water. Let stand for 4 hours.
2Add reconstituted dried chiles, coffee and about 1 cup of the soaking water to food processor and process for about 2 minutes.
3In large Dutch oven, brown diced bacon until crisp and set aside.
4Add all of the meat and brown in bacon fat over high heat.
5Add onion and fresh diced peppers cook for 3-4 minutes.
6Add half of the cooked bacon and garlic to the pot and cook for about 2 minutes until garlic is very fragrant.
7Add the pinto beans, paprika, cumin, coriander and salt and pepper stirring between each ingredient.
8Add the dried chile mixture and tomatoe paste and mix well.
9Add the chopped tomatoes, molasses and just enough beef broth to cover mixture.
10Cover with lid and simmer for at least 1 1/2 hours sritting occasionally.
11Remove lid and check consistency. The chile should be stew like rather than soupy. Add whole habanero simmer uncovered for another 30 minutes to an hour to achieve desired consistency stirring occasionally.
Be careful not to break the habanero or the chile may be too hot for some.
12Serve with crackers or bread, diced onion, cilantro, the remaining crispy bacon and a good sharp cheddar cheese.