Heat a large 8 qt Dutch oven to medium high heat. Brown and cook the meat, about 15 minutes. Season with salt and pepper to taste. Ground beef naturally has fat, so I don’t add olive oil to the pot. Do so in batches if needed. Drain any extra fat.
Reduce to medium heat, and some olive oil, onions and bell peppers. Cook for about 8 minutes. Add minced garlic, and cook for another 2 minutes.
Stir in tomato paste, and cook for a minute. Then add chili powder and cumin. Cook for another 2 minutes. Stir in beans.
Add the beer and cook until reduced. This will infuse the food with flavors. Then add in crushed tomatoes, chicken stock or broth, and mix everything until evenly combined.
Bring to a boil and then simmer, covered, for about 45 minutes to 1 hour. Serve with sour cream, cheese, and scallions. Enjoy!