In a large skillet over medium-high heat, add the ground beef, breaking it apart with a spatula. Cook for about 6-8 minutes or until fully browned, stirring occasionally. Drain excess grease.

Stir in the salt, pepper, and red pepper flakes, and pour in the pale ale. Reduce the heat to medium and let simmer for 4-5 minutes, allowing the flavors to meld.

Lower the heat to medium-low and add the cubed Velveeta and shredded pepper jack cheese. Stir continuously for about 5-7 minutes or until fully melted and creamy.

Gently fold in the drained black beans, diced onion, and chopped cilantro into the cheese mixture. Stir to combine.

Pour in the partially drained Rotel tomatoes, mixing thoroughly. Adjust tomato juice for desired consistency. Heat for 3-5 more minutes, stirring occasionally.

Remove from heat and serve warm with tortilla chips on the side. Garnish with cilantro or sliced jalapeños if desired.