Bring the meat to room temperature, then add the oil, meat, garlic powder and salt to a large pot and simmer on low heat for 2 to 3 hours—adding water to prevent drying.
Add onion, jalapeños, cilantro and pepper and simmer for as long as it takes to open up the cans holding the next ingredients.
Add tomatoes, tomato sauce and paste, chili powder and bloody mary mix and let the mixture sit until it bubbles.
Throw in the beans, fill the can with water and dump it in.
Add the brown sugar and cumin.
Pour in the beer and drink the rest.
When the chili is heated through, it’s ready to serve.