Giving this a two star instead of one because some of this may have been user error on my part. I found ancho chilies in the Hispanic section of the grocery store, but maybe it was the wrong kind of ancho??? Either way, this was supposed to be for a chili cook off and it was so bitter and sour that I ended up pouring the whole thing in a colander, rinsing off the meat, and tossing the rest. It was not spicy, and had an overwhelmingly bitter, sour, acidic flavor. I cooked on high for three and a half hours and the meat was tough and chewy, despite being good quality prime london broil.
If for whatever reason you try this and it works out, you should also know that it will be incredibly soupy. There is way too much liquid in this recipe and I would recommend not putting in the extra cup of water. I should have also seen a red flag when it simply specifies "dark" beer. There are lots of different types of "dark" beer...porters, stouts, amber ales, etc... I used a basic porter.
Will not be making this again.
The flavor of this chili was outstanding! I had to substitute dried chipotle peppers for the ancho chiles, but it was still delicious. The only issue I had, and this is why I gave it three stars instead of four, is that the consistency of this "chili" was definitely soup-like. I followed the recipe exactly as far as the flour coating on the beef. I have no idea what went wrong. I'll gladly try this again since the flavor was so good and the beef exceedingly tender.
Easy and flavorful. Makes the London broil so tender.
I always make a recipe exactly as written, the first time. I cooked it in the crockpot for 6 hours on low, and let it sit in the frig for a day. It was surprisingly bland. I would add either spicier peppers or maybe some chili powder next time, or both. It was easy, and is worth another try.