A hearty dish to warm your bones and your soul. I am not a big fan of beans, and most Texas style chilis don't call for them, so I left them out of this recipe. You can add as little or as much spice as you would like by adjusting the amount of chipotle peppers you add.
Add the cooking oil to a heavy pot or Dutch oven and place over high heat. Once the oil starts to shimmer add the meat in batches, making sure not to crowd the pan. Brown the meat on all sides and remove from the pot.
Turn the heat down to medium and add the onions, salt, and pepper. Cook until they are translucent. Then add the garlic and continue to cook until the garlic starts to brown.
Add the bell peppers, chili powder, and smoked paprika and cook until the peppers begin to soften.
Turn the heat down to low and add the beef back in along with the tomatoes, masa harina, and beer. Add the chipotles now if desired.
Cover and simmer on low for an hour or until desired consistency is achieved.