Taste of Texas Chili Frito Pie

1. Preheat oven to 300 F. Rub chuck roast with 1 tablespoon salt and 1 1/2 teaspoons black pepper. Place in large Dutch oven with 4 cups beef broth, 1 cup onion, carrots and celery. Bake for 2 1/2 to 3 hours, until roast is very tender and falls apart when pierced with fork.
2. Remove roast from Dutch oven and allow to cool slightly on plate. When roast is cool enough to handle, shred meat with two forks, discarding any connective tissue or excess fat. Set aside.
3. Place all dried chilies on baking sheet and toast in 300 F oven until fragrant, about 10 minutes. In food processor, grind all chilies to powder.
4. In clean Dutch oven over high heat, sweat remaining 1 cup onion and garlic with vegetable oil until translucent. Add tomato paste and cook 1 to 2 minutes. Add remaining 4 cups beef broth, ground chilies, chipotle peppers and adobo, beer, remaining 1 tablespoon salt, cumin and shredded beef. Bring to simmer and cover. Cook over low heat for 1 hour to allow flavors to develop. Remove cover, add masa harina and simmer for an additional 30 minutes.
5. For avocado crema: In food processor, combine all ingredients and puree until smooth.
6. To assemble: Pile corn chips in large pie tin or ovenproof serving bowl. Scoop hot chili over chips, making sure to generously cover all areas. Top with cheese, dollops of avocado crema, and a few candied jalapenos. Place lime wedges around perimeter and garnish with sprigs of fresh cilantro.