Add the gizzards, beer, stock, onions, garlic, and spice blend to a slow cooker and cook on low for around 12 hours, or until gizzards are soft and tender and can shred apart.
Transfer the gizzards to a bowl and turn off the slow cooker, saving the liquid. Add the butter to a large pot over medium heat. Once melted, add the flour, whisking it every 10-30 seconds for 4 or 5 minutes. Slowly ladle the liquid from the slow cooker into the roux in the pot, whisking it in as you go. After half is added you can dump the rest in. Turn heat down to medium low.
Using a fork, smash the gizzards, shredding the meat up, then add the meat to the gravy in the pot. Mix well.
Add the vinegar, sugar, Worcestershire, and cream. Taste and season with salt, pepper, and more spice blend to taste. Cook until the gravy becomes thick and silky.
Meanwhile, cook grits per package instructions. Near the end, whisk in the shredded cheese (you can also add butter for more richness).
Serve the gravy/stew on top of the grits and garnish with sliced chilies and chopped parsley. Enjoy!
