Ultimate Beef Chili

1. Combine 3 tablespoons salt, 4 quarts water, and beans in Dutch oven and bring to boil over high heat. Remove pot from heat, cover, and let stand 1 hour. Drain and rinse well.
2. Adjust oven rack to lower-middle position and heat oven to 300 degrees. Place ancho chiles in 12-inch skillet set over medium-high heat; toast, stirring frequently, until flesh is fragrant, 4 to 6 minutes, reducing heat if chiles begin to smoke. Transfer to food processor and cool. Do not wash out skillet.
3. Add de árbol chiles, cornmeal, oregano, cumin, cocoa, and 1⁄2 teaspoon salt to food processor with toasted ancho chiles; process until finely ground, about 2 minutes. With processor running, slowly add 1⁄2 cup broth until smooth paste forms, about 45 seconds, scraping down sides of bowl as necessary. Transfer paste to small bowl. Place onions in now-empty processor and pulse until roughly chopped, about 4 pulses. Add jalapeños and pulse until consistency of chunky salsa, about 4 pulses, scraping down bowl as necessary.
4. Heat 1 tablespoon oil in Dutch oven over medium-high heat. Add onion mixture and cook, stirring occasionally, until moisture has evaporated and vegetables are softened, 7 to 9 minutes. Add garlic and cook until fragrant, about 1 minute. Add chile paste, tomatoes, and molasses; stir until chile paste is thoroughly combined. Add remaining 2 cups broth and drained beans; bring to boil, then reduce heat to simmer.
5. Meanwhile, heat 1 tablespoon oil in 12-inch skillet over medium-high heat until shimmering. Pat beef dry with paper towels and sprinkle with 1 teaspoon salt. Add half of beef and cook until browned on all sides, about 10 minutes. Transfer meat to Dutch oven. Add half of beer to skillet, scraping up browned bits from bottom of pan, and bring to simmer. Transfer beer to Dutch oven. Repeat with remaining 1 tablespoon oil, remaining steak, and remaining beer. Stir to combine and return mixture to simmer.
6. Cover pot and transfer to oven. Cook until meat and beans are fully tender, 1-1⁄2 to 2 hours. Let chili stand, uncovered, for 10 minutes. Stir well, season with salt to taste, and serve. (Chili can be refrigerated up to 3 days.)

A 4-pound chuck-eye roast, well trimmed of fat, can be substituted for the steak. Because much of the chili flavor is held in the fat of this dish, refrain from skimming fat from the surface. Dried New Mexican or guajillo chiles make a good substitute for the anchos; each dried de árbol may be replaced with 1⁄8 teaspoon cayenne. If you prefer not to work with any whole dried chiles, the anchos and de árbols can be replaced with 1⁄2 cup commercial chili powder and 1⁄4 to 1⁄2 teaspoon cayenne pepper, though the texture of the chili will be slightly compromised. Good choices for condiments include diced avocado, finely chopped red onion, chopped cilantro, lime wedges, sour cream, and shredded Monterey Jack or cheddar cheese.