To support your Dutch oven, construct a fire pit and insert a spit.

Chop the roast into chunks no larger than 1 inch.

Add oil and the beef (in batches if necessary). Cook, stirring periodically, for 2-3 minutes, or until browned.

Mix in the garlic, chili mix, stock, diced tomatoes, tomato juice, and spice mix packet (from the chili kit).

After 45 minutes of cooking under the dutch oven lid, the meat should be pull-apart tender (145°F).

Make the cornbread according to the package directions.

About twenty more briquettes should be heated. Arrange the heated briquettes in a uniform layer on top of the lidded Dutch oven.

Cook, stirring once, for approximately 10 minutes. Poke a toothpick into the cornbread to test for doneness. The process is complete when the toothpick emerges clean.

In a cast-iron skillet, I sauté the chilies for two minutes per side over medium-high heat, or until they release a pleasant aroma. Avoid turning peppers black. After toasting, place peppers in a bowl. Next, pour in hot water until they are covered. Set aside for half an hour, turning the peppers over halfway. After removing the peppers, discard the water. Remove the stems and seeds from each chile after cutting them in half.

In a blender or food processor, combine the chiles with the adobo sauce, cumin, paprika, and half a cup of water. Scrape down the edges of the bowl as necessary to get a paste consistency. You might have to increase the water by a tablespoon or two if you used different peppers.

In a bowl, place the chili paste and tightly cover it. It has a five-day shelf life in the fridge and a six-month shelf life in the freezer. (You can use ice cube trays to freeze chili paste, much like you would pesto.)