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Cheap cuts of beef are fine and are actually best for braising. Chuck, blade or cross rib roast would work fine.
Season the roast with salt and pepper and brown it all over in a hot cast iron skillet over medium high heat with a little vegetable oil, then transfer the browned roast to a medium sized covered roasting pan or large covered casserole dish.
Add the garlic, onion, beer, crushed tomatoes, tomato sauce, fresh tomatoes, red pepper, jalapeño pepper, kosher salt, black pepper, chili powder, smoked paprika, cumin, molasses, sweet corn and kidney beans.
Stir all together then cover the roasting pan with aluminum foil and then the cover to create a tighter seal. Place in a 325 degree F oven for 2 to 2 ½ hours or until the sauce is thickened and the beef is falling apart. Remove the roast from the pan, trim any fat and break the roast up into small chunks like when making pulled pork. Return the beef pieces to the chili and stir in. You can also stir in a little freshly chopped cilantro at the end as well if you like.