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1
Cut or tear apart the ancho chiles, discarding the seeds and stems.
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2
Toss them into a dry skillet over medium heat and toast for 5 minutes, just until fragrant, without allowing them to char.
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3
Transfer them to a blender, pour in 1/2 cup of the beer, and blend until smooth.
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4
Heat the oil in a small Dutch oven over medium-high heat until it shimmers.
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5
Season the beef generously with salt and pepper.
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6
When the oil shimmers, add just enough meat to the pot to avoid overcrowding.
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7
Cook in batches, stirring frequently, until the beef starts to brown, 3 to 4 minutes per batch.
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8
Return all the meat to the pot, add the garlic and half the chopped shallots, and cook for a few minutes, stirring constantly, until the beef is browned all over and the garlic and shallots are soft.
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9
Stir in the oregano, cumin, pimenton, and ancho puree.
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10
Add enough of the remaining 1 1/2 cups beer to cover the meat by 1 inch.
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11
Bring to a boil, decrease the heat to low so that the mixture is at a bare simmer, and cover.
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12
Cook for 6 hours, stirring occasionally if desired.
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13
Uncover and use a spatula to mash and break up the meat.
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14
Cook, uncovered, for another hour or two, until the chili has become quite thick and the meat has almost melted into the liquid.
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15
Taste and adjust the seasoning with salt and cayenne pepper.
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16
Spoon half the chili into a bowl, sprinkle with the remaining chopped shallots and the cheese, and eat with saltines.
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17
Refrigerate the remaining half in an airtight container for up to 1 week, or freeze for several months.
