Start by placing a pot or casserole filled to the half with water. When it comes to a boil drop in the borlotti beans. Bring again to a boil and simmer for about 20’ and until the beans are cooked. Remove from the heat, strain and keep aside.
Use the same pot or casserole and place on medium high heat. A minute later pour the oil and allow to heat-up. Add the minced beef and with the back of a wooden spoon break the meat. Lower the heat to medium and cook until the meat has browned.
Add the garlic and cook for a minute. Then add the chicken broth and tomato paste along with the chocolate, coffee, ancho chilies, all the spices and the salt, mix well and simmer for 45’ with the lid on. Stir every now and then to avoid sticking at the bottom of the pot. If needed add some water to avoid dryness.
In the meantime, mix the milk into the cornstarch and whisk until the cornstarch dissolves. Then stir half the mixture into the chili to thicken the sauce. Add more of the cornstarch/milk mixture (slurry) ture to achieve the desired consistency.
Drop in the beans along with the lime juice and simmer for an additional 10’.
Serve in individual bowls along with the cheddar, sour cream, jalapenos, onions and on the side the tortilla chips and the lime wedges.