Begin the day before by soaking the dried beans in salted water overnight.

Tear the chiles and put them in a medium sauce pan over medium heat. Toast the chiles until they're fragrant.

Add 2 cups of stock, the porter, and bring to a simmer. Cover and remove from heat to steep.

Place the whole spices in a small skillet and toast over medium heat until fragrant.

While the spices are toasting add the steeped chiles and their liquid along with the rest of the chile paste ingredients to a blender. When the spices have toasted either grind them in a spice mill, or add them directly to the blender. Blend on high until a smooth paste forms adding stock as necessary to keep the mix blending.

Grind your chuck on the most coarse plate. If you dont grind your own ask the butcher to coarsely grind it for you.

Heat a Tbsp of neutral oil in a large (6 qt will work, but 8 is better) Dutch oven or pot over high heat. Sear the beef in batches, removing the batches to a separate bowl. Make sure to evaporate any liquid in between batches.

Drain the grease, and return 2 Tbsp of oil to the pot.

Over medium heat, saute the onions and jalapenos. Add a few heavy pinches of salt.

Add the chile paste and saute until sputtering.

Add the reserved beef, bay leaves, and any unused stock. Simmer on low for 1 hour until the beef is tender, adding water if necessary to prevent burning.

Meanwhile, drain the beans and add them to a medium pot. Cover with water and add 2 Tbsp salt. Bring to a bare simmer and cook for 1 hours until the beans are creamy and tender.

When the beans are done, drain them and add them to the chile base along with the crushed tomatoes, cider vinegar, whiskey, hot sauce and brown sugar. Bring to a simmer and cook until thickened ~30 min.

Serve in deep bowls with your garnishes of choice.