In northern Mexico, earthy, rich-tasting red chile stews represent a cornerstone of the cuisine. You encounter this satisfying fare at market stalls and kitchen tables, and in fillings for tacos, burritos and tamales.
Put garlic into a small bowl and cover with water. Microwave on high (100 percent power) for 1 minute. Drain.
Put garlic, chile powders, broth, vinegar, ¾ teaspoon salt, sugar, oregano, cinnamon, pepper and cumin in blender. Blend smooth, then let stand.
Cook bacon in a heated large skillet over medium heat until crisp, about 10 minutes. Remove crisp bacon with a slotted spoon and set aside. Leave bacon fat in the skillet.
Sprinkle steak cubes with salt. Add steak cubes to hot skillet in an uncrowded single layer. Cook, stirring and turning regularly, until browned all over, about 4 minutes. With a slotted spoon, scoop the meat onto a plate, leaving behind as much fat as possible.
Add onion to the skillet and cook, stirring regularly, until richly browned, 5 to 7 minutes. Scoop onto the plate with the meat.
Add the chile mixture to the hot skillet. Cook, stirring constantly to prevent burning, until thickened, 3 to 5 minutes.
Stir in tomatoes, beans, steak, onion and some of the bacon (reserve some for garnish). Pour beer over mixture and stir. Cook gently until steak is cooked to desired doneness, usually 2 to 3 minutes for medium-rare. Serve garnished with cilantro and the crispy bacon.