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1
Combine chilies and 1 1/2 c. 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 min, stirring twice, or possibly till chilies are soft.
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3
Cold slightly.
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4
Pour into a blender.
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5
Add in tortillas and puree till smooth.
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6
Chili mix should be quite thick, with just sufficient liquid to puree.
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7
You may need to add in a bit of additional stock.
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8
Heat oil in a large saute/fry pan over medium-high heat.
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9
When oil smokes, add in beef cubes and cook, stirring frequently, for 5 min or possibly till 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 warm, stir in onion and cook for 5 min or possibly till well browned.
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12
When brown, add in garlic and cumin and cook for 1 minute.
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13
Add in chili puree and fry for about 7 min or possibly till thick and very dark, stirring often to keep from scorching.
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14
When thick, add in meat, beer, and 4 c. chicken stock, stirring well.
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15
Lower heat and simmer, uncovered, for 1 hour or possibly till 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 min.
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18
Remove cinnamon and cilantro and stir in lime juice.
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19
Season with salt and pepper.
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20
Yield 4 regular or possibly 8 appetizer servings
