Preheat oven to 325 degrees Fahrenheit.

Clean the beef chuck very well, removing all fat. (In order to remove as much fat as possible, cut the meat into smaller pieces.)

Place beef in a pan and add salt, pepper, onion powder, granulated garlic, and the chopped onion. Pour beer over everything.

Cover the pan and bake four to five hours. Let cool, then shred beef with two forks. Reserve 1/4 cup juices from the pan (you can discard the rest).

In a large frying pan, bring the shredded beef, reserved pan juices, and onions to a simmer. Add beans, beef broth, tomato sauce, cilantro, cumin, chili powder, paprika, turmeric, and oregano.

Preheat oven to 375 degrees Fahrenheit and line a baking sheet with Gefen Parchment Paper. Place corn on the baking sheet, drizzle with oil, and sprinkle with salt to taste.

Roast for 30 minutes. When cool enough to handle, cut kernels off the cobs and transfer to a small frying pan. Sauté until partially charred.

In a bowl, mix charred corn with mayonnaise, chili powder, cilantro, and lime juice.

Toast corn tortillas, place a spoonful of mashed avocado in the center, then add a spoonful each of beef chili and street corn. Top with a grilled jalapeno and cilantro.