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1
Combine chilies and 1 1/2 cups chicken stock in a medium saucepan over high heat.
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2
Bring to a boil, then lower heat and simmer for 10 minutes, stirring twice, or until chilies are soft.
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3
Cool slightly.
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4
Pour into a blender.
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5
Add tortillas and puree until smooth.
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6
Chili mixture should be quite thick, with just enough liquid to puree.
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7
You may need to add a bit of additional stock.
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8
Heat oil in a large saute pan over medium-high heat.
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9
When oil smokes, add beef cubes and cook, stirring frequently, for 5 minutes or until just brown.
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10
Remove meat with a slotted spoon and set aside.
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11
While oil is still hot, stir in onion and cook for 5 minutes or until well browned.
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12
When brown, add garlic and cumin and cook for 1 minute.
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13
Add chili puree and fry for about 7 minutes or until thick and very dark, stirring often to keep from scorching.
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14
When thick, add meat, beer, and 4 cups chicken stock, stirring well.
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15
Lower heat and simmer, uncovered, for 1 hour or until very thick and reduced by half.
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16
Remove from heat and stir in the cinnamon and cilantro bundle.
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17
Let stand, without stirring, for 15 minutes.
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18
Remove cinnamon and cilantro and stir in lime juice.
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19
Season with salt and pepper.
