INGREDIENTS:
      2 large onions  (optional)
      garlic, 1 to 6 cloves, minced
      olive oil
      3 pounds beef, cubed
      1 can (7-ounces) chipotles in adobo
      1/3 cup  chili powder
      2 tablespoons oregano
      2 tablespoons cumin (or to taste)
      4 cups beef stock
      12 oz dark beer
      2 pounds  tomatoes, diced
 

INSTRUCTIONS:
      Coat frying pan with olive oil. Sauté onions and garlic until translucent.
      Meanwhile brown beef with some olive oil in a large dutch oven.
      After beef is browned add onions and garlic. Stir. Add oregano,
      cumin, chipotles, chili powder and 4 oz beer. cook over medium heat for
      10 minutes. Add the rest of the beer, beef stock & tomatoes. Bring to
      a boil and turn heat down to a simmer. Simmer for 2 hours. Adjust
      seasoning if desired. Add oregano, cumin and more chile  powder.
      Then simmer for 1/2 hour. Serve  with chopped onions, shredded
      cheese (Monterey Jack & cheddar) and diced fresh chilies.

      This chili is better when reheated & served the next day.