1. Brown the Meat & Deglaze: Heat a Dutch oven over medium-high heat. Add the ground meat and cook until browned and crumbly, about 6–8 minutes. Use a slotted spoon to transfer the beef to a plate or bowl lined with paper towels, if needed*.  Spoon off excess fat in the pan, leaving about 1–2 tablespoons. If there are browned bits (fond) remaining in the pan, pour in ¼ cup of water or broth to deglaze the pan, scraping up any remaining bits. (Secret: those browned bits are pure umami flavor — you don’t want to lose them!)

2. Cook the Sofrito: In the same pot, add olive oil. Stir in the onions, green peppers, and ½ teaspoon of salt. Cook over medium heat until softened, about 5 minutes. (Secret: this sofrito step builds a sweet-savory base that deepens the flavor of the chili.)

3. Toast Garlic & Spices: Push the vegetables to the side of the pot. Add garlic to the bare spot and cook for 30 seconds until fragrant. Sprinkle in chili powder, cumin, and 1/2 teaspoon of salt. Stir the spices directly against the hot pan for about 1 minute. (Secret: “blooming” the spices in hot oil releases their essential oils — this is what makes your chili taste bold and complex.)

4. Build the Base: Stir in the tomato paste, mix everything in the pan, and cook for 1–2 minutes until it darkens slightly. (Secret: cooking tomato paste caramelizes its natural sugars, adding richness and balancing the spices.) Mix the browned meat back into the pot, coating everything with the sofrito and spices.

5. Add Liquids & Simmer: Pour in the canned tomatoes, beer, and broth. Use a wooden spoon to scrape up any remaining fond from the bottom of the pan. Bring to a boil, then reduce to a gentle simmer for 30 minutes. (Secret: simmering slowly lets all those layers of flavor meld together — patience pays off here!)

6. Add Beans & Finish Cooking: During the last 5–10 minutes of simmering, stir in the rinsed beans. Cook until just heated through, about 5 minutes. (Secret: adding beans at the end keeps them intact and prevents mushiness.)

7. Serve & Garnish: Ladle the chili into bowls and top with grated cheese and sour cream, as desired. Garnish with fresh cilantro and optional jalapeño slices for an extra kick of heat and brightness.