Before making the chile, add ancho and guajillo chile powder and cumin in a dry skillet and toast over medium heat until toasted (aroma will make it obvious).
In a large pan or Dutch oven, add the beer, onion and toasted chiles and cumin and cook over medium high heat until the liquid is almost gone.
Add chipotle flakes and cayenne, then add tomatoes, brisket, salt and chili powder.
Simmer for a couple hours, then serve with grated cheddar cheese and creme fraische.
Recipe by livefire at http://livefireonline.com/2016/01/27/brisket-chili/