Heat oil in a large Dutch oven
over high heat. Season the beef with salt and pepper, and saute until browned on all sides. Transfer the meat to a plate and remove all but 3 tablespoons of the fat from the pan.
Add the onions
to the pan and cook until soft. Add the garlic and cook for 2 minutes. Add the ancho powder, pasilla powder, and cumin and cook an additional 2 minutes. Add the beer and cook until completely reduced. Return the beef
to the pot, add the chicken stock
, chipotle puree, and honey, and bring to a boil. Reduce the heat to medium, cover the pan, and simmer
for 45 minutes. Add the beans and continue cooking for 15 minutes. Remove from the heat, add the lime juice, and adjust seasonings.
Serve with a dollop
of Toasted Cumin
Crema and Avocado Relish.