Method

• In a large skillet set over medium-high heat, add the olive oil. Once it is hot, add ground beef and cook, breaking up the beef as it cooks, until beef is browned in spots, 7 to 8 minutes. Add onions, garlic, and spices and continue to cook for a few minutes to combine flavors. At the very end of browning, add beer or stock and use the liquid to scrape up any stuck bits from the skillet.
• Transfer all the skillet ingredients to a slow cooker along with green chiles, beans, diced tomatoes, and tomato sauce. Cover the chili and cook on high for four hours, stirring occasionally, or set to low for 8 hours.
• Season the chili with salt and pepper to taste once it has cooked. Serve it in big bowls garnished with cheese, sour cream, chives, and tortilla strips.
• Preheat oven to 375°F. Slice tortillas into strips and spread them out on a baking sheet. Drizzle with oil and spices and use your hands to mix together. Spread out in an even layer and bake the strips for 5 to 6 minutes. Then stir strips to make sure they are cooking evenly. The ones around the edges will cook faster. Bake for 4-5 minutes and then remove from oven and cool. Tortilla strips will continue to get crispy as they cool.