<http://schema.org/recipeInstructions>
" Break off stems from chiles and slit open; remove and discard seeds. Place a large nonstick skillet over medium heat for 5 minutes. Toast chiles in batches, a few at a time, in skillet 20 seconds, turning once and lightly pressing down with a spatula, until lightly toasted in spots. Transfer to a medium bowl; cover with boiling water. Let rehydrate 30 minutes, stirring occasionally to ensure even soaking; drain, discarding the water. Place chiles in blender with chicken broth; puree until chile sauce is smooth. Heat oil in a 6- to 8-quart Dutch oven or pot over medium-high heat; brown beef, in batches, removing browned beef to a bowl with slotted spoon. After last batch of beef is browned, return beef to pot; add onions, garlic, cumin, and oregano. Cook mixture 5 minutes, stirring frequently, until onions are translucent. Add beer, chile sauce, tomato paste, and salt; bring mixture to a boil and reduce heat to low. Cover with lid; simmer 2 1/2 to 3 hours, stirring every 30 minutes, or until beef is fork-tender. To serve, spoon into bowls and serve with accompaniments."^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.redbookmag.com/food-recipes/recipes/a22414/bowl-of-red/>