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Chile spice mix:
Make 2x the spice mix and set aside.
Rinse beans checking and discarding stones or debris. Place in pressure cooker with 6 cups water and the dried peppers. Cook high pressure for 19min. Let pressure release naturally.
While the beans cook, coat bottom of a stew pot with olive oil and heat over medium high flame. Add sausage, breaking up, and cooking until no longer pink.
Remove from pot, set aside. Add more olive oil if needed. When hot add onions and garlic. Season with salt and fresh ground pepper. Turn down heat to medium-low flame and cook until onions start to caramelize, stirring frequently. This should take 30-40min.
Add spice mix and stir to bloom (60-90 seconds). Add cooked sausage and any accumulated juices and tomatoes with juice. Raise heat to medium high.
Back to the beans, assuming they’re done. Remove the dried peppers. Transfer beans and their cooking liquid to your stew pot with everything else. Add the beer. Stir everything to combine. Bring to a rolling boil then reduce to a simmer.
Cook for about 2 hours, stirring frequently and breaking up tomatoes as they become soft. You want the Chile to reduce about an inch and a half.
Remove from heat, cool. Refrigerate overnight for best flavor.