Stem and seed chilies, discard stem and seed. Cut chilies in the small pieces, and placing a small bowl, add boiling water to cover. Let’s soak until chilies are soft in and rehydrated, about 15 minutes. Drain chilies discard liquid.

Process, rehydrated, chilies, garlic, cumin, oregano, and one cup beef broth in a blender until smooth, about one minute. Set chili mixture aside.

He toilet in Dutch oven over medium high. Add onions, cook, stirring often until soft, and then beginning to brown, about 12 minutes. Add reserve chili mixture, cook, stirring, constantly, until fragrant, about two minutes. Star in masa harina until smooth, about 15 seconds.

Add chuck roast, beer, sugar, salt, black. And remaining 7 cups beef broth to touch oven. Bring to a boil over medium – high heat. Reduce heat to low, summer, uncovered, and stirring occasionally until meat is very tender and liquid Pacific and slightly. Add chuck roast, beer, sugar, salt, black. And remaining 7 cups beef broth to touch oven. Bring to a boil over medium – high. Reduce heat to low, summer, uncovered, and stirring occasionally, tell me is very tender and liquid has thick and slightly, two hours and 2:30 hours. Until meat is very tender and liquid has thick and slightly, 2hrs 30min – 3 hrs.

Remove from heat: skim and discard fat from surface. Break apart some of the pieces of meat by pressing with the back of the spoon, if desired for less chunky chili seamless, season with additional salt to taste, divided evenly.