In a dry skillet heated on high, toast the New Mexican chiles on each side for about 10 seconds or just until they start to puff. Fill the skillet with enough water to cover chiles. Leave the heat on until water begins to boil and then turn off the heat and let chiles soak until soft, about 30 minutes. Once hydrated, discard the soaking water and rinse the chiles. Place the chiles in a blender along with 1 cup of clean water and puree until smooth.
Meanwhile, in a large heavy pot, such as a Dutch oven, fry up the bacon on medium heat until crisp and the fat has rendered, about 10 minutes, turning once. When it’s done, remove the bacon from the pan and drain on a paper-towel lined plate, leaving the bacon grease in the pot.
Sprinkle the beef with the salt and pepper and then add to the pot, cooking on each side on medium heat until lightly browned. Transfer browned beef into a mixing bowl. (You may have to do this in batches.)
Leaving on the heat on add the onions to the pot and cook until translucent, about 5 minutes. Add the garlic and cook for another 30 seconds. Pour in the tomatoes, beer, broth, and chile puree, then stir in the cumin, oregano, allspice, cloves, and bay leaf. Add the beef and any accumulated juices and then crumble in the cooked bacon.
Turn the heat up to high. Bring to a boil and then turn the heat down to low. Stirring occasionally, simmer the stew for 2 to 2 1/2 hours or until the beef is fork tender. Taste and adjust seasonings. Add the potatoes and cook for 45 minutes more or until the potatoes are tender. Stir in the lime juice and add salt to taste.
Serve warm with cilantro, cheese, and tortillas.
Chile colorado con carne (red chile beef stew) | www.homesicktexan.com