Remove the outer skin from garlic bulb, leaving the cloves intact and unpeeled. Cut the top of garlic bulb, revealing individual cloves. Coat the top of the cut cloves with 1 teaspoon olive oil. Wrap in foil. Bake at 425° for 30-35 minutes or until cloves are soft. Unwrap and cool enough to be able to handle. Remove the garlic from skins by squeezing it out; mash with a fork.

Place chilies in a large dry skillet and toast them over medium high heat until they begin to puff. Do not over heat or blacken (about 5 minutes). Cool. Remove stems and seeds (make sure to wear gloves); chop chilies. Place in a medium bowl and cover with beer for about 30 minutes until they soften.

Using the same skillet, heat 1 tablespoon oil over medium-high heat. In batches, brown the beef adding additional oil if needed; transfer to a 6-qt. slow cooker.
In the same skillet, heat 2 teaspoons oil over medium heat. Add onions; cook until tender. Add to beef.
Add the tomatoes, sauce, beans, Worcestershire sauce, and spices to slow cooker. Stir in the mashed garlic and dried chilies with beer mixture. Cover and cook until meat is tender (about 7 hours). Serve with cheese, fresh green onion tops, and sour cream (optional).