Chili: End of the Road

The previous post was my exhaustive etude in the style of Chris Kimball of Cooks Illustrated (100 ways to cook a meatloaf).  But here is the short form from one that I respect most as a cook, BBQ Master, foodie, person: Gary Wivott: 

Hi Howard,

I don't really follow a recipe, just a bunch of toasted ground Mexican peppers and cumin, meat, little beer, corn meal to finish. If I'm going all out I use very coarse ground beef from the foreshank, the toughest most connective laden area of the cow.  Requires a three stage, two at the least, to break it down but the reward is a tongue coating richness evocative of the best slow cooked shank, oxtail or chunk o anything you have ever had.

enjoy,

Gary