Tenderize the tenderloin before cooking.
Sear the tenderloin on your barbecue over direct heat until browned on both sides, about four minutes per sides. Cut into 1 inch pieces.
Remove the seeds and stems from the dried chilis then place in a dry skillet over medium heat. Roast the chiles for about 20 to 30 seconds each side until the dark in color.
Add enough hot water to cover the chiles, bring to a boil and then turn the heat off and allow the chiles to simmer for about 30 minutes. Drain and blend with 1 cup of water and the chipotle chiles.
Cook the bacon in a Dutch oven over medium heat. When the bacon is done, remove the bacon and cook the onion in the bacon fat until translucent, about four minutes. Add the minced garlic and cook for another minute. Add the cubed beef and bacon back to the Dutch oven.
Then add the coffee, beer, water, chile mixture, cumin, oregano, allspice, cayenne and salt. Stir to incorporate. Add the crushed tomatoes and stir. Bring to a boil, then lower the heat to a simmer and cover. Let simmer for five hours. Add additional water if necessary.
After five hours, mix the masa harina with ½ cup of water or the cornstarch with three tablespoons of water in a small bowl. Increase the heat to medium and stir in the paste. Simmer until thickened, about 8 minutes. Season with salt and pepper and top with chopped onions and grated cheese. Enjoy.