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1
Place the meat in a large mixing bowl and toss with flour and salt. Set aside.
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2
Heat the oil in 6-quart heavy-bottomed pot over medium heat, brown onion and garlic until soft, remove from the pot and set aside. Add the meat to pot in 3 or 4 batches and brown on all sides, approximately 2 minutes per batch. Once each batch is browned, place the meat in a clean large bowl.
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3
Once all of the meat is browned, add the beer to the cooker to deglaze the pot.
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4
Scrape the browned bits from the bottom of the pot. Add the onion, garlic and meat back to the pot along with the rest of the ingredients and stir to combine.
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5
Cook on medium low until meat is tender, 2 1/2 to 3 hours.
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6
AB's Chili Powder
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7
3 ancho chiles, stemmed, seeded and sliced
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8
3 cascabel chiles, stemmed, seeded and sliced
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9
3 dried arbol chiles, stemmed, seeded and sliced
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10
2 tablespoons whole cumin seeds
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11
2 tablespoons garlic powder
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12
1 tablespoon dried oregano
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13
1 teaspoon smoked paprika
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14
Place all of the chiles and the cumin into a medium nonstick saute pan or cast iron skillet over medium-high heat. Cook, moving the pan around constantly, until you begin to smell the cumin toasting, approximately 4 to 5 minutes. Set aside and cool completely.
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15
Once cool, place the chiles and cumin into the carafe of a blender along with the garlic powder, oregano, and paprika. Process until a fine powder is formed. Allow the powder to settle for at least a minute before removing the lid of the carafe. Store in an airtight container for up to 6 months.
