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1
Wash and dry the meat. Cut it into 1 inch cubes.
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2
In shallow bowl mix the flour, salt, pepper, 1 tablespoon of chile powder, and 1/2 teaspoon of smoked paprika together. Dredge meat in flour mix. Heat a couple glugs of olive oil in a large pot or dutch oven over a high heat. Add the meat one batch at a time until it is a rich brown on two sides. Once you get going it takes about a minute or two per side to brown nicely. Watch it carefully you don't want it to burn. Put the meat aside.
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3
Chop the jalapenos and onion. Whether or not you leave the seeds and ribs in the jalapenos depends on how hot you want your chili. I usually scrape two and leave one. Over a medium heat add enough olive oil to the pan to coat the bottom and scrape the bits of flour up. When it is hot add the jalapenos and onion, sprinkle with salt and pepper and a pinch of chile powder and smoked paprika. Cook until softened about five minutes.
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4
Return the meat to the pot. Add the can of tomatoes, the rest of the chile powder and paprika. Fill the tomato can with water and add to the pot. Add the beer to the pot and a half a can of water. Add the cinnamon stick and whole dried chile (these can be VERY hot to remove the top and shake out the seeds if you want a milder chile). Add salt.
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5
Bring to a boil and then simmer partially covered for 1.5 hours. Taste for salt and heat here. If the heat is overwhelming you can add more water or a small can or tomatoes and cook for another half and hour. Add the drained beans. Cook for another hour. Taste for salt again here.
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6
Serve in bowls with sour cream, pickled jalapenos (if it's not hot enough!), and fritos. The fritos are important!
