In a high-walled skillet, heat over medium-high and add the ground beef. Cook until browned, stirring frequently for about 5–7 minutes. Drain excess grease.

Stir in the salt, pepper, and red pepper flakes, mixing thoroughly for another minute. Pour in the pale ale and allow it to simmer for 4–5 minutes.

Lower heat to medium-low and gradually add Velveeta and shredded pepper jack cheese. Stir continuously until cheese melts and mixture is smooth, about 3–5 minutes.

Gently fold in the black beans and diced red onion. Stir to combine for another 2 minutes.

Add the drained Rotel tomatoes, stir, and let the dip heat through for 5 minutes.

Once heated and bubbling, remove from heat and garnish with freshly chopped cilantro. Serve hot with tortilla chips.