Ding Dong Eight-Alarm Chili

Ingredients

• 2 oz ancho chili pepper dried stemmed seeded (4 large)
• 0.3 cup chipotles in adobo canned
• 28 oz frangelico whole canned
• 1.5 tablespoons chili powder pure (not chile)
• 8 servings approx cream cheese spread fresh shredded sour white cubed chopped
• 4 lb brisket boneless trimmed cut into 1 1/2- to 2-inch pieces
• 12 oz beer dark (not )
• 0.5 cup cilantro leaves fresh coarsely chopped
• 6 large garlic clove finely chopped
• 1.5 tablespoons ground cumin 
• 1 tablespoon oregano dried crumbled (preferably Mexican)
• 2.5 cups pinto beans canned rinsed cooked (optional; 30 oz)
• 1 tablespoon salt to taste
• 1 small serrano ham fresh green finely chopped for most tastes; 4 is the eight-alarm version fine (1 is )
• 3 tablespoons vegetable oil 
• 2 cups water 
• 4 cups onion white chopped

Equipment

• bowl
• pot
• blender

Directions

1. Soak ancho chiles in hot water to cover until softened, about 30 minutes.
2. Drain well.
3. While chiles soak, mince 1 whole garlic clove and mash to a paste with 1/2 tablespoon salt, 1/2 tablespoon cumin, and 1/2 tablespoon chili powder. Pat beef dry and toss with spice mixture in a large bowl until coated.
4. Heat 2 tablespoons oil in a wide 6- to 7-quart heavy pot over moderately high heat until hot but not smoking, then brown beef in 3 or 4 batches, without crowding, turning occasionally, about 5 minutes per batch (lower heat as needed; spice mixture burns easily).
5. Transfer beef as browned to another bowl. (Do not clean pot.)
6. Purée anchos in a blender along with tomatoes (including juice), chipotles in adobo, cilantro, remaining 2 whole garlic cloves, and remaining 1/2 tablespoon salt until smooth.
7. Add enough oil to fat in pot to total 3 tablespoons, then cook onions and chopped garlic over moderate heat, stirring and scraping up brown bits from beef, until softened, 8 to 10 minutes.
8. Add oregano, remaining tablespoon cumin, and remaining tablespoon chili powder and cook, stirring, 2 minutes.
9. Add chile purée and 1 chopped serrano and simmer, stirring, 5 minutes. Stir in beer, water, and beef along with any juices accumulated in bowl and gently simmer, partially covered, stirring occasionally and checking often to make sure chili is not scorching, 2 hours.
10. Taste sauce, then add more serrano if desired and continue to simmer, partially covered, until beef is very tender and sauce is slightly thickened, 1 to 2 hours more. (If chili becomes very thick before meat is tender, thin with water as needed.)
11. Coarsely shred meat (still in pot) with 2 forks and cool chili completely, uncovered, then chill, covered, 1 to 2 days to allow flavors to develop.
12. Reheat over low heat, partially covered, stirring occasionally, until hot, about 30 minutes.
13. Add beans (if using) and simmer, stirring, 5 minutes.