In a large skillet with high sides or large saucepan, brown the onion with the peppers in the oil. Add the meat and spices and continue cooking until the meat is golden brown. Season with salt and pepper. Add the garlic and cook for 1 minute.
Deglaze with the beer and add the remaining ingredients. Bring to a boil and simmer gently, uncovered, for about 45 minutes, stirring frequently. Adjust the seasoning. Serve with rice, over nachos, in chilidogs, or in the Three-Cheese Potato Skins.
Hot dogs topped with chili, or chilidogs, is are popular in the U.S., especially in states where the Mexican population is very important (California, Texas, etc..). Most of the time, this garnish-style chili doesn’t contain any beans.