Slow roast chopped chilis on dry cast iron pan, avoiding smoke (outside on grill). In a different large skillet or Dutch oven, heat the oil over low heat. Add the meat, onions, garlic and green pepper. Cook until the onions are translucent. Add the beer, tomatoes, tomato paste, all the spices, the roasted chili peppers and the sesame oil. Cook over low heat for 2 hours, stirring frequently. Add the tomato paste. Simmer for another 30 minutes. Serve hot. Call a doctor in the morning.
This is one heck of a hot chili.