Combine ancho chilis and 1½ cup water in a medium microwave-safe bowl and microwave until softened, about 2½ to 3 minutes. Drain and discard liquid.
Place ancho chilis, tomatoes and their juice, remaining 2 cups water, tortilla chips, and chipotle in adobo sauce in a blender and process until smooth, about 1 minute. Set aside.
Heat 2 teaspoons oil in a Dutch oven until oil starts to smoke. Add ground beef, 1 teaspoon salt, and pepper and cook until well-browned, breaking into pieces with spoon, 10 to 15 minutes. Drain meat in a colander and set aside.
Heat remaining 4 teaspoons oil in Dutch oven and add onions and jalapenos with seeds. Cook for approximately 5 minutes, until onion is nicely browned. Stir in garlic, cumin, chili powder, oregano, coriander, sugar, and cayenne and cook until fragrant, about 30 seconds.
Pour in beer and bring to a simmer. Add in beans, ancho-tomato mixture, and beef and return to a simmer. Cover and reduce heat to low. Cook 50 to 60 minutes, stirring occasionally.
Serve over rice with a garnish of cheddar cheese and chopped Onions….Yum!
2 ounces died ancho chiles (4 to 6) stems and seeds removed and flesh torn into 1-inch pieces
3½ cups water
1 (28-ounce) can whole peeled tomatoes
¾ cup crushed corn tortilla chips
¼ cup canned chipotle chilis in adobo sauce plus 2 teaspoons adobo sauce (I used about 4 peppers which almost filled up ¼ cup measure cup and I added adobo sauce to fill the cup)
2 tablespoons Vegetable oil
salt and pepper 2 pounds onion, chopped fine (I used 2 medium-sized onions)
2 jalapeno chilis, stemmed, seeds reserved, and minced (I just used 1)