Stem and seed the anchos; simmer in beef stock to soften. Puree in a food processor and reserve.
In a Dutch oven, heat the oil, a couple of turns of the pan, over medium-high heat. When the oil smokes, add the beef and brown well. Season with steak seasoning or salt and pepper, add the chorizo and render or brown a couple of minutes more. Add the onion and garlic, bay leaf, cumin, coriander, and oregano and cook to soften the onion, 4-5 minutes. Stir in the tomato paste, cook for 1 minute, then add the beer and deglaze the pan. Add the ancho puree to the chili and stir in the beans. Simmer at a low bubble to thicken.