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Place the dried chilis in a saucepan with enough water to cover, bring to a boil and simmer until soft. Blend the mixture to create a pepper paste.
Fry the onion and garlic in the oil until golden brown.
Pan fry protein until lightly browned. Drain excess grease and oil.
Put browned protein into a crock pot, or pot that can be heated in oven. Mix in the rest of the ingredients. Bring to a slow simmer.
Add beer as needed to keep mixture at the proper consistency for chili. Check often.
If cooking in the oven, use about 325 degrees for two hours, and then 250 for about two more hours.
In a crock pot, start off on low for two hours or so, longer simmer is more flavorful. Flavor is improved if stored in refrigerator over-night and heated next day.