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1
In a small bowl, cover the dried chiles with the boiling water and let soak for 20 minutes.
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2
Drain the chiles, reserving the water, and remove and discard the seeds.
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3
Puree the chiles with the soaking water in a blender and set aside.
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4
In a large bowl, toss together the flour with 2 teaspoons salt and 1/2 teaspoon black pepper.
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5
Add the beef, mix until completely coated in flour, and set aside.
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6
Put the pancetta in a large Dutch oven or soup pot over medium-high heat.
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7
Cook, stirring frequently, until the pancetta is browned and has released most of its fat, about 4 minutes.
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8
Remove from the pot and set aside, leaving the rendered fat in the pan.
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9
Increase the heat slightly.
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10
Add about one-third of the beef to make a roomy single layer.
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11
Cook, turning every couple of minutes, until browned all over, about 5 minutes.
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12
Transfer to a plate and repeat with the remaining beef.
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13
The meat will not caramelize and brown well if there is not enough fat in the pot, so add more oil 1 tablespoon at a time as necessary.
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14
Add 1 tablespoon olive oil to the pot and add the onion and a pinch of salt.
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15
Cook, stirring frequently and scraping any very dark bits from the bottom of the pan, until the onions are translucent, about 4 minutes.
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16
Add the bell peppers and continue to cook until softened slightly, 2 minutes longer.
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17
Stir in the molasses, cumin, coriander, and mustard and cook, stirring, for 1 minute, or until fragrant.
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18
Add the beer and stir to release the browned bits from the bottom of the pan.
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19
Add the reserved beef, pancetta, and chile puree, as well as the stock, beans, tomatoes, thyme, parsley, bay leaf, and 1 teaspoon more salt.
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20
Bring just to a boil, partially cover the pot, and then lower the heat to maintain a bare simmer.
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21
Cook, stirring occasionally, until the beef is tender and the flavors have melded into a rich broth, about 2 hours.
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22
(At this point you can uncover and increase the heat to a rapid simmer to reduce and thicken the broth if you like.)
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23
Remove the thyme and parsley sprigs.
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24
Taste and season with more salt as needed.
