This recipe is really good. I love the from-scratch chili sauce. It's so much better than using chili powder. I put some of the seeds in the sauce for more heat. I couldn't find achiote paste so I used tomato paste instead. I also didn't have dark beer and used a wheat beer. It was still really good. Next time I will use the dark beer.
As for the review below, I wouldn't pay attention to it. It's common to use beer in chili and it gives a depth of flavor that you can't get from anything else.
This is some of the best chili I've had. I made my own achiote paste with a recipe from "Authentic Mexican, Regional Cooking from the Heart of Mexico" by Rick and Deann Bayless. This recipe had no lard in it so I think achiote paste form the Philipines may not be a good replacement. There are recipes for achiote paste on line or get the yucatan style from a Mexican grocery.
Gotta agree with Econcook - it's a lot of work for a somewhat underwhelming bowl of chili. The only reason I gave it three stars instead of two was that the flavor is actually quite good, and quite spicy, but it has the consistency of a soup with beans and occasional chunks of ground beef. Maybe it's just my personal expectations, but I like chili to be chunky, thick, hearty type stuff, whereas this was runny, liquid-y, and, well, more like a thick soup. Also worth noting - achiote paste seems to come in various forms, so specifying a bit about it might be useful. The bottle of achiote paste I bought at the local Hispanic supermarket was basically lard with crushed anatto seeds. I realize it's spread out over a number of servings, but 2 TBSPs of that stuff seems like a lot of lard to use in a "light" chili. Furthermore, if this is the kind of achiote paste you were suggesting the reader purchase then you might want to mention what's in it so that some of your readers who may not eat pork will be aware that this ingredient does not conform with their diets. Gotta say, the last year or so of CL recipes I've tried have been fairly underwhelming, and this is just another in the increasing trend of disappointments.
OK, but a lot of work and not special for all that. Why does the recipe require beer? I don't really want my kids to get used to the taste of beer. And why the unusual ingredients? Some of us do not live in large cities with access to alternate markets. And some of us don't want to buy the ingredients for just one recipe.