Brown up the beef: Get out a large 6-quart pot, add the oil to it, and place it over high heat. Once it’s hot add the beef and let it cook undisturbed for 5 minutes. Trust me don’t even stir it for 5 minutes just let it cook so it can get a nice deep browning, it won’t burn. After the 5 minutes, you can start stirring the beef until it is all cooked and browned. Finally, once all of the beef is cooked toss in the minced garlic, stir it in, and let it cook for another minute or two.

Deglaze with beer: Pour the beer into the pot and use a wooden spoon to scrape up any browned bits that are stuck to the bottom of the pot. Then let it simmer and reduce for 3 minutes.

Add the remaining ingredients except for the beans to the pot: Start by pouring in the tomato juice. Follow this up by adding the chili powder and cumin. These two spices will more than likely clump up so stir them in for a minute or two to make sure they incorporate. Finally add in the tomatoes, onion, celery, and green chilies, and stir so that everything is mixed together.

Let the chili simmer uncovered for at least two hours. You really just want everything to cook, reduce, and concentrate, so the longer you do this step the better the chili will become. However, if at any point the chili becomes to thick for your liking, simply add in a ½ to 1 cup of water.

Add the beans: Now you could have added the beans during step 3, however they tend to become too mushy during the prolonged simmering of step 4. That’s why I recommend you only add them roughly 30 minutes prior to eating the chili. This will give the beans enough time to get warm and take on the flavor of the chili.

After the 30 minutes serve the chili into bowls and eat immediately, enjoy!