5 ounces dark chocolate, coarsely chopped (Mexican chocolate works the best)
1 cup chicken broth
3 tablespoons white sugar
1 teaspoon sea salt
Set Skillet to 375ºF and toast guajillo, ancho, and chipotle chilies directly in the Skillet stirring constantly for 4 minutes or until warm and aromatic.
Add bread and tortilla strips and brown for 3 minutes or until lightly browned.
Pour chicken broth into Skillet.
Let it soak for 5 minutes or until soft.
Place tomatoes and tomatillos in Skillet and continue cooking for 8 minutes or until soft. Place in blender. Reserve and set aside.
Add lard to Skillet along with onion, garlic, almonds, raisins, cumin seeds, thyme, cinnamon sticks, and allspice berries. Cook and stir 8 minutes or until onion are soft and golden. Remove cinnamon sticks and whole spices and add remaining onion mixture to blender and blend until smooth.
Pour chili puree back into Skillet and stir in chocolate, sugar, and salt. Bring mixture to a simmer and stir for 15 minutes or until chocolate is melted and sauce is thickened and slightly reduced.