Place dried chillies into a small bowl and submerge in boiling water, soak for 10 minutes to rehydrate. Drain and place into a blender along with cracked pepper and ½ cup of water. Blend until a homogenous paste.

In a Dutch oven or heavy-based saucepan, heat half the beef dripping on medium-high until smoking. Add the beef and cook for 2 minutes then turn and sear for a further two minutes, remove from pan. In the same pan, heat remaining dripping on medium, add the onions and sauté for 10 minutes.

Once the onion is softened, add the garlic, chilli paste and dried spices then cook stirring for a further 3 minutes.

Return the beef to the pan along with the stock and lager, stir to combine then cover and turn heat to low. Simmer for 2-3 hours, topping up with water if the sauce becomes too thick. Season with salt and remove from heat and serve topped with shredded cheese, sour cream and lime wedge.