Add the seasonings to a small bowl. Stir until combined and set aside.

Pat the meat completely dry and sprinkle with salt, pepper, and 2 teaspoons of the seasoning mixture. Toss to combine. Sprinkle with flour and toss again.

Heat olive oil in a large Dutch oven or soup pot (4.5 quarts or larger), over medium-high heat. Sear the meat in batches, leaving room around the meat to obtain a crisp sear around the edges. (Otherwise it will steam). Sear each batch for 1- 1 ½ minutes, tossing periodically. Remove and set aside. The middle should be uncooked.

Add the beer and use a silicone spatula to clean the bottom and the sides of the pot, this will add more flavor to the chili. Let it bubble and reduce by about half, 7-8 minutes. Add butter, onions and peppers and soften for 5 minutes.

Add the remaining seasonings, garlic, brown sugar, tomato paste, masa harina, Worcestershire sauce, and hot sauce. Stir to combine and cook for 1-2 minutes.

Add the diced tomatoes, crushed tomatoes, beef broth, and bay leaves. Bring to a boil, then reduce heat to low. Add the meat back along with any juices from the plate.

Simmer gently for 3 – 3 ½ hours, uncovered. Run a silicone spatula along the bottom of the pot periodically to lift anything that may settle to the bottom. (The chili will start off looking like a soup, but it will thicken and concentrate as it simmers. )

Simmer until desired consistency is nearly obtained. Stir in the drained kidney beans and heat through for 10-15 minutes.

Taste and adjust any seasonings as needed. (Wait until it’s done simmering to ensure the flavors have sufficiently melded before making any adjustments.) Feel free to add a little more brown sugar, spice, salt, etc.

Remove the bay leaves. Serve with sour cream, shredded cheese, and cilantro!