Stem and seed anchos, simmer in beef stock to soften. Puree in a food processor and reserve.
In a Dutch oven, heat oil, a couple of turns of the pan, over medium-high heat. When oil smokes, add beef and brown well. Season with Steak Seasoning or salt and pepper, add chorizo and render or brown a couple of minutes more. Add onions and garlic, bay, cumin, coriander, oregano and cook to soften onions, 4-5 minutes. Stir in tomato paste, cook 1 minute, then add beer and deglaze pan. Add ancho puree to chili and stir in beans. Simmer at a low bubble to thicken.