Preparation

• 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.
• In a 7-quart Dutch oven or other large heavy-duty pot, heat 2 Tbs. of the oil over medium heat until shimmering. Add the meat in batches and sear, stirring occasionally, until browned on most sides, about 3 minutes per batch. With a slotted spoon, transfer the meat to a bowl. Sear the remaining meat in batches, adding oil as necessary.
• 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.