Serious Heat: Trigonas with Confit Beef and Mole Sauce Recipe

Name: Serious Heat: Trigonas with Confit Beef and Mole Sauce Recipe
Ingredients: For the Beef Confit:; 2 teaspoons ground cinnamon; 3/4 teaspoon allspice; 3/4 teaspoon ground cloves; 1/4 teaspoon ground nutmeg; 2 teaspoons ground black pepper; 2 cloves garlic, minced; 2 teaspoons dried oregano; 1/2 teaspoon dry mustard; 1 1/2 teaspoons paprika; 1 tablespoon kosher salt; 2 pounds beef chuck, cut into 1 ½-inch cubes; 2 cups pork lard or other rendered animal fat (olive oil can be used in a pinch); For the Mole Sauce:; 1 tablespoon olive oil; 1 onion, chopped; 5 medium cloves garlic, minced (about 5 teaspoons); 2 tablespoons chili powder; 1 teaspoon ground cumin; 1/2 teaspoon ground cinnamon; 1/4 teaspoon ground cloves; 1 (28-ounce) can diced tomatoes, drained; 3 ounces coconut milk; 1 red bell pepper, chopped; 2 chipotle chiles, chopped; 10 ounces homemade chicken broth (or low-sodium canned broth); 2 tablespoons peanut butter; 4 ounces bittersweet chocolate; For the Trigona; 1 (1-pound) box of phyllo dough, unrolled to sheets 12 inches by 17 inches