Roast your poblanos and jalapenos over the open flame of your gas stove, on a grill or under the broiler. Peel off the charred skins and remove the seeds. (Rinse as little as possible to preserve flavor) then dice.
Brown the beef in a saute pan over medium heat.
Add the beer and cook, stirring occasionally, until all liquid has evaporated.
Add the contents of the pan into a large slow cooker.
Add all the remaining ingredients to the slow cooker and stir to combine.
Put the lid on the slow cooker and cook on LOW heat for 8 hours.
Remove the lid then increase the heat to HIGH and continue to cook for 1 more hour.
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