4 tbsp olive oil
2 lbs bottom round beef, cut into 1/2-inch cubes
Salt pepper
1 tbsp ground cumin
1 bottle dark beer
1 large red onion, finely diced
4 cloves garlic, finely chopped
1 tsp seeded and chopped habanero
1 serrano pepper
1/2 jalapeno, seeded and chopped
2 tbsp ancho chile powder
2 teaspoon New Mexican chile powder
5 cups chicken broth
1 16 oz can whole tomatoes, drained and pureed
2 tbsp maple syrup, or more, to taste
1 cup mexican crema

Heat 3 tbsp of the olive oil in a large Dutch oven over high heat. Season the beef with salt and pepper, and saute until browned on all sides. Sprinkle with the cumin and stir well. Deglaze the pan with the beer and bring to a boil until beer is almost completely reduced.
In a separate pot, add 1 tbsp of the oil and add the onions to the pan and cook until soft. Add the garlic and cook for 2 minutes. Add the habanero, serrano and jalapeno peppers and cook until soft, about 5 minutes. Add the ancho powder and New Mexican chile powders and cook an additional 2 minutes. Add the chicken broth and tomatoes and bring to a boil and boil for 15 to 20 minutes, or until all vegetables are tender. Puree with an immersion blender. Add the beef mixture back to the pan, reduce the heat to medium, cover the pan, and simmer for 1 hour, or until thick and beef is tender. Remove from the heat, add the syrup, and adjust seasonings.

Serve with a dollop of mexican Crema.