In a large dutch oven (we use a 7.5 quart) over medium heat, add olive oil and the dried chiles. Sauté the chiles for 6 - 8 minutes until you smell the aroma of the toasting chiles.
Remove the stems from the chiles and place into a blender with 1 cup of water.
Puree for 1 minute or until the texture of the paste is smooth.
Add 1 tablespoon olive oil and beef rub to the cubed chuck.
Add 1 tablespoon of olive oil to the same pot the chile was roasting in over medium heat. In two batches add the cubed chuck meat (no need to add more olive oil in between batches). Stir the beef to brown the sides. Remove and reserve the beef for later.
Add remaining 1 tablespoon olive oil over medium heat, and add the onions and cook about 6 minutes while stirring often (just to soften the onions). Add the garlic and cook for 1 additional minute.
Return the beef to the pot and then add the beer. Stir for 1 minute.
Add the chile paste to the pot and stir and incorporate the beer and paste, keeping the heat on medium.
Add the beef stock, salt, and stir to incorporate. Bring the chili to a simmer and continue simmering uncovered for 2 - 3 hours stirring occasionally.
The chili is done when the beef has become fork tender, almost falling apart AND the liquids have reduced. This will take between 2 and 3 hours.
Once the beef is done and liquid has reduced, add the masa flour and stir. Turn off the heat and continue stirring. The chili will thicken.
Serve with your favorite toppings.
When reheating leftovers (if there are any), add a ¼ cup of water to chili in a sauce pan over medium heat. This will thin out the chili slightly while reheating.