In a high-walled skillet, heat over medium-high heat. Add the ground beef and cook until browned, about 6–8 minutes, breaking it apart. Drain excess grease.

Stir in red pepper flakes, along with salt and pepper, to taste. Pour in pale ale and let simmer for 4–5 minutes.

Lower heat to medium-low and mix in cubed Velveeta and shredded pepper jack cheese. Stir continuously until melted and smooth, about 5 minutes.

Gently fold in the black beans, red onion, and cilantro. Stir until well combined.

Pour in the partially drained Rotel tomatoes, including some juice. Warm over medium heat for an additional 5 minutes, stirring often.

Transfer the Cowboy Queso to a serving dish. Serve hot with tortilla chips.