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1
Heat two tablespoon of oil in a large pot with a lid over hight heat. Salt and pepper the beef and layer half in the pot.
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2
Brown on all sides. Remove to a plate and repeat with the remaining oil and meat.
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3
Remove all but two tablespoons of fat from the pot.
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4
Cook onions until soft.
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5
Add garlic and jalapeno, cook for one minute.
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6
Add ancho powder, pasilla powder, and cumin; cook two minutes.
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7
Add beer and cook until reduced by half.
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8
Return beef to pot, add rest of ingredients except beans and lime juice.
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9
Bring to a boil. Reduce heat to medium, cover, and simmer for 45 minutes.
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10
For the Toasted Cumin Crema: Whisk together creme fraiche (or sour cream), cumin, kosher salt and black pepper. Cover and refrigerate for at least 30 minutes to allow the flavors to meld.
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11
While Crema is chilling, add beans to chili pot and continue cooking till the meat is fork-tender, 20 to 30 minutes.
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12
Remove from heat; add lime juice and salt and pepper.
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13
Serve with a spoonful of Toasted Cumin Crema.
