Rinse beans and place in a large bowl. Cover with cold water and soak at room temperature for at least 12 hours. Drain.
Heat oil in an 8 to 10 quart pan over medium heat. When oil is hot, add bacon and cook until just lightly browned. Add chiles, onion and garlic and continue to cook, stirring, until vegetables are soft (about 5 minutes).
Add beans, beer, broth, tomato sauce, oregano and cumin; bring to a boil, stirring.
Reduce heat, partially cover pan and simmer, stirring often, until beans are tender and most of the liquid is absorbed (about 2 1/2 hours).