For salsa: Preheat oven to 200°F.
Spread chilies on baking sheet and roast 8 minutes.
Let cool, then hold under running water to remove seeds, veins and any bruised areas.
Combine broth, garlic, basil, oregano, cumin, coriander, sugar and chilies in blender and puree until smooth.
Set aside.
For chili: Heat lard or oil in large skillet over medium high heat.
Add beef in batches and cook until well browned.
Transfer to 4 quart saucepan or Dutch oven using slotted spoon.
Add onion to skillet and cook until browned.
Stir in tomato paste and salsa and bring to simmer, scraping up any browned bits clinging to bottom of pan.
Turn mixture into saucepan and add stock.
Cover partially and simmer until beef is tender, 2 to 3 hours.
Add more stock if mixture seems dry.
Preheat oven to 375°F.
Taste chili and adjust seasoning.
If too mild, add chili powder or ground red pepper.
If too hot, add sugar and about 1 tablespoon vinegar.
Skim fat from surface.
Transfer chili to 2- to 3-quart souffle dish or deep casserole.
Cover and bake until chili is hot and bubbly in center.
Remove from oven and spread tamale Cheese topping over top.
Return to oven and bake until golden brown, about 45 minutes to 1 hour.