Sorry...new to this. 3 lbs of ground sirloin, 3 lbs of trimmed Brisket cubes, 2 pounds of beef shank, and s lbs of short rib.(we get the grass fed at Whole Foods...hence the name...😀)...brown in large stock pot and set aside...rough chop 2 large onions, 4 poblanos, two jalapeños, 4 peppers, and a handful of cilantro...deglaze pot with a splash of beer, scraping up all the good stuff and add all the chopped veggies and sweat them real good. Add three large cans of fire roasted diced tomatoes and 2 cans of rotelle and the rest of the beer (add another beer if you need more liquid) ...spice with chili pepper, cumin, cayenne, salt and pepper to taste. I would say I use about 3 tbs of cumin...about 1/3 jar of chili powder...1 or 2 tbs of cayenne... clip the tips off two whole heads of garlic and just throw them in the pot. You will squeeze the cooked cloves into the chili and discard at end. Let that wonderful mess go at a very low simmer for about 6 hours or until the brisket is falling apart. Pour about a quarter inch of oil into a cast iron skillet, and heat to medium high. Cut corn tortillas into strips and fry to crispy in small batches....salt and wrap in paper towels. When it's done we put stringy Mexican cheese on the bottom of the bowl, and ladle the chili on top and garnish with sliced avocado, a dollop of Greek yogurt, tortilla strips, chopped cilantro and healthy squirt of fresh lime juice. (Btw...you don't have to cut the meat because it should just fall apart as you stir....also I don't remove the bones....that's where all the good stuff keeps coming from, and it looks pretty cool to have a shank or short rib bone sticking out of the bowl! ). Hope that helps.