¼cupchili powder (chilli powder in British English)
1tablespoonlime juice
½teaspoonground cumin
2tablespoonsCanola oil
2mediumyellow onion - chopped
2mediumgreen pepper (green capsicum) - cored, seeded, and chopped
8largeRoma tomatoes - or plum tomatoes, chopped
2canscorn - drained
12ouncebeer - or 1 large bottle
½cupbeef stock (beef broth or beef bouillon)
1tablespoonpaprika - preferably smoked paprika
1teaspoonsalt - or more to taste
1teaspoonground black pepper - or more to taste
Instructions
Toss the beef, garlic, 2 tablespoons chili powder, lime juice, and cumin in a large bowl; cover and refrigerate for 20 minutes, tossing once or twice.
Place a large pot, lightly oiled, over medium-high heat. Cook beef while breaking up with the back of a spoon until cooked through, about 10 minutes.
Place the onion, bell peppers, tomato, and corn in the pot; cook until for about 5 minutes.
Pour in the beer and broth, add the paprika and the remaining 2 tablespoons chili powder, and bring to a simmer over medium-high heat, stirring occasionally. Partially cover, reduce the heat to low, and cook until thickened, about 20-45 minutes. Season with salt before serving.