1. Brown Beef: Season the beef generously on both sides with salt and pepper. Then heat the oil in a large Dutch oven or pot over medium-high heat. Once the oil is shimmering, add half the beef, being careful not to overcrowd the pot. Let the beef cook, undisturbed for 3-5 minutes, or until the bottom is well browned. Then stir and continue to cook, using the edge of a wooden spoon to break the beef up into crumbles, until the beef is well browned, about 2 to 3 minutes (or 5 to 8 minutes in total). Once the beef is browned, use a slotted spoon to transfer the browned beef to a clean plate and set aside. Then repeat browning the rest of the beef. 2. Sauté Veggies and Aromatics: Use paper towels to blot all but 1 to 1 1/2 tablespoon(s) of fat from the pot. Reduce the heat to medium. Then add the chopped onions, and jalapenos. Sauté, stirring occasionally, for about 4-7 minutes, or until softened. 3. Sauté Aromatics: Add the garlic, chili powder, oregano, cumin, smoked paprika, and season with 1 ½ teaspoon salt and heaping ½ teaspoon pepper. Sauté, stirring constantly, until fragrant, about 45 seconds to 1 minute. 4. Add Tomato Paste: Add the tomato paste and cook, stirring, until it caramelizes and coats the bottom of the pot, about 2 minutes. 5. Deglaze with Beer, Add Stock: Add the beer, using the edge of a wooden spoon to scrape up any brown bits stuck to the bottom of the pot. Then add the stock and stir well to combine. 6. Add Tomatoes, Beans, Bay Leaves, Cocoa Powder, Masa. Dump in both cans of tomatoes, beans, the bay leaves, cocoa powder, and masa harina. Then stir to combine. 7. Add Browned Beef, Cover, and Simmer. Add the browned beef from step one and stir well to fully combine. Increase the heat to medium-high and bring the contents to a slow or gentle boil. Once boiling, immediately reduce the heat to maintain a low simmer. 8. Cover and Simmer Stew: Cover the pot, leaving the lid slightly ajar to form a vent. Then let the chili gently simmer for 1 hour, stirring occasionally, until the beef is very tender, and the chili is rich and slightly thickened. 9. Adjust Taste: Use tongs to remove and discard the bay leaves. Then grab a spoon and give the chili a taste, adding vinegar or lime juice, brown sugar, and/or hot sauce if desired and salt or pepper for overall flavor. (Note: I add 2 tablespoons cider vinegar, 1 heaping tablespoon brown sugar, and ½ tablespoon hot sauce, along with more salt and pepper, to taste.) 10. Garnish and Serve Beer Chili: Ladle the chili into warm bowl and garnish with your favorite toppings, like grated cheddar, sour cheer, chopped onions or scallions, sliced jalapeños, diced avocados, and/or chopped cilantro. Serve with corn chips, corn bread, beer bread, or warmed tortillas and enjoy!