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Toast dried peppers on each side for a couple minutes in your Dutch oven to release oils and remove.
Dice up onion and peppers removing seeds while dried chilis are cooling.
Once cooled, remove stem and seeds and soak in warm water for 30 min.
Place in food processor with chipotle sauce and 1 cup beef broth. Pulse until a thin paste consistency.
On med heat cook down onions and peppers in bacon grease then add minced garlic.
Once fragrant add brisket and chuck roast and begin adding seasonings, W sauce, brisket (or cooked Chuck roast), beer, chili paste, and beef broth.
Mix well and simmer for 3-4 hrs on low heat with lid cracked. Enjoy!