Sear beef: Heat 2 tablespoons of the oil in a large Dutch oven over medium-high until shimmering. Toss together beef and salt in a large bowl. Working in 2 batches, add beef to hot oil, and cook, turning once, until browned on 2 sides, 6 to 8 minutes per batch. Using a slotted spoon, transfer beef to a medium bowl, and set aside. (Do not wipe Dutch oven clean.)

Cook onion and garlic: Add onion, garlic, and remaining 2 tablespoons oil to drippings in Dutch oven. Cook over medium, stirring occasionally, until onion is softened and lightly browned, about 4 minutes.

Cook tomato paste: Add tomato paste, and cook, stirring constantly, until paste turns a few shades darker, about 2 minutes.

Add spices and herbs: Add ancho chile powder, chipotle chile, cumin, oregano, coriander, allspice, and cinnamon; cook, stirring constantly, until mixture is fragrant, about 1 minute.

Add beer: Slowly add beer; cook over medium, scraping bottom of Dutch oven to loosen browned bits, until liquid is slightly thickened, about 2 minutes.

Return beef, and add tomatoes and broth: Add beef and any accumulated juices, crushed tomatoes, and broth to Dutch oven. Bring mixture to a simmer over medium-high. Reduce heat to low; cover, and simmer, stirring occasionally, 1 hour.

Simmer uncovered: Uncover, and simmer over low, stirring occasionally, until beef is tender and chili has thickened, about 45 minutes.