• Place the ground beef in a large, high-walled skillet over medium-high heat.
• Cook the ground beef, breaking it apart with a spoon or spatula, until fully browned and no longer pink.
• Drain any excess grease from the skillet.
• Season the cooked ground beef with salt, pepper, and red pepper flakes, if using.
• Pour the pale ale into the skillet with the seasoned beef.
• Stir to combine and allow the beer to reduce for 4 to 5 minutes, or until some of the liquid has evaporated.
• Reduce the heat to medium-low.
• Add the cubed Velveeta cheese and shredded Pepper Jack cheese to the skillet.
• Stir occasionally until the cheeses are fully melted and the mixture is smooth and creamy.
• Stir in the drained and rinsed black beans.
• Add the finely diced red onion and chopped fresh cilantro.
• Stir until all ingredients are evenly combined.
• Add the partially drained Rotel tomatoes to the queso mixture.
• Stir well to incorporate the tomatoes.
• For a thinner consistency, add a small amount of the reserved tomato juice and stir until the desired texture is reached.
• Continue heating the queso for approximately 5 minutes, stirring occasionally, until fully warmed through.
• Taste and adjust the seasoning with additional salt and pepper, if needed.
• Remove from the heat.
• Serve warm with tortilla chips.

Crock Pot Instructions

• Cook and crumble the ground beef in a skillet over medium-high heat until fully browned.
• Drain any excess grease from the cooked beef.
• Transfer the browned beef to the Crock Pot.
• Add the salt, pepper, red pepper flakes, pale ale, shredded Pepper Jack cheese, cubed Velveeta, Rotel tomatoes, black beans, red onion, and cilantro.
• Stir gently to combine.
• Cover and cook on high for 2 hours or on low for 4 to 5 hours, stirring occasionally if possible.
• Once the cheese is fully melted and the queso is hot, stir until smooth and evenly combined.
• Keep the Crock Pot on the warm setting for serving.
• Serve with tortilla chips.