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Yield: 6 to 8 servings
Prep Time: 45 minutes | Cook Time: 4 hours total
Note #1: You can substitute a 4-pound chuck-eye roast, well trimmed of fat, for the steak.
Note #2: Wear gloves when working with the dried chiles.
Note #3: If you don’t want to use dried chiles, the anchos and árbols can be replaced with ½ cup chili powder and ¼ to ½ teaspoon cayenne pepper, although the texture of the chili will be slightly compromised.
Note #4: Condiment ideas – diced avocado, chopped red onion, chopped cilantro, lime wedges, sour cream, and shredded cheese.
Note #5: You can make this up to 3 days in advance.
Table salt
½ pound dried pinto beans (about 1 cup), rinsed and picked over
6 dried ancho chiles (about 1¾ ounces), stems and seeds removed, and flesh torn into 1-inch pieces
2-4 dried árbol chiles, stems removed, pods split, seeds removed
3 tablespoons cornmeal
2 teaspoons dried oregano
2 teaspoons ground cumin
2 teaspoons cocoa powder
2½ cups chicken broth, divided
2 medium onions, cut into ¾-inch pieces (about 2 cups)
3 jalapeño peppers, stems and seeds removed, cut into ½-inch pieces
3 tablespoons vegetable oil, divided
4 garlic cloves, minced
1 (14.5-ounce) can diced tomatoes
2 teaspoons light molasses
3½ pounds blade steak, trimmed of gristle and cut into ½-inch pieces
1 (12-ounce) bottle milk lager, such as Budweiser
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 amibel
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pandapandapanda
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