In a large pot with at least 3-inch sides, heat 2 tablespoons of vegetable oil until hot. Add the onions and cook on medium heat until soft, about 10-15 minutes stirring occasionally. Add garlic and cook for another 5 minutes stirring often. Add the beef to the pot and brown uncovered for about 20 minutes. Stir in the chili powder, cumin, smoked paprika and optional ground red pepper and cook for 2 more minutes.

Remove the beef, onions and spices from the pot and add to the crock pot. Add your beef broth to the pot where the onions and beef originally were and scrape up all the browned bits from the bottom of the pan and add the beef broth and browned bits to the crockpot. Now add the beer and tomato sauce, and water. Cover the crockpot and cook for 4-5 hours, until the beef is fork tender.

Once the beef is done, remove it from the crockpot and set it aside. Place all the liquids from the crockpot into a large saucepan and reduce by cooking over high heat. This takes about 15 minutes (But it is so worth it). Reduce the liquids until it is a medium consistency, then pour everything over the beef. I would let it cool and refrigerate until the next day if you can. Otherwise, it is ready to season with a little salt and pepper to taste with guacamole and chips on the side.