Heat olive oil in a large Dutch oven over medium-high heat. Sprinkle meat with 1 teaspoon of the salt and add meat, onions, and garlic to the pan. Cook until meat is no longer pink.
Add 1 bottle of ale and cook for 2 minutes. Add the remaining ingredients and bring to a boil. Reduce heat and simmer, stirring occasionally, until meat is tender, about 3 hours. Serve with tortilla chips, chopped onion, grated cheese, and sour cream.
About 10 cups.