In a large pot, heat 2 tablespoons of neutral oil over medium heat. Add 1 pound of ground beef and cook for 10–15 minutes, breaking it up with a spoon, until it’s browned and cooked through.

With the beef removed, keep the pot on medium heat and toss in 1 diced yellow onion, 1 chopped green bell pepper, 1 diced poblano pepper, and 1 minced jalapeño. Sauté for about 5 minutes until softened.

Stir in 3 minced garlic cloves and 2 tablespoons of tomato paste, then add spices. Cook for 2–3 minutes until the spices become aromatic.

Return the browned ground beef to the pot, mixing with the vegetables and spices. Pour in Worcestershire sauce, apple cider vinegar, fire-roasted tomatoes, beef broth, and beer. Stir everything together.

Bring the chili to a boil, then reduce the heat to low and cover. Let it simmer gently for at least one hour.

Approximately 10 minutes before serving, stir in two cans of drained red kidney beans and heat through.

Ladle into bowls and serve hot, topping with sour cream, shredded cheese, or fresh cilantro if desired.