Put soaked anchos, coffee and tomatoes in a blender and whizz until smooth.
Heat 1 tablespoon vegetable oil (or lard, if you like) in a Dutch oven and add onions. Over medium heat, sweat onions until soft (about 5 minutes). Add the ancho-coffee mixture and all seasoning. Bring to a boil and simmer for about 20 minutes; add the beans and roasted eggplant and simmer for another 15 minutes. Slice the smoked jowl, if using, fry it crisp and add to the chili. Serve with sour cream and fresh chopped cilantro