Heat the vegetable oil in a large heavy skillet over medium heat.

Add the garlic, onions, and green bell pepper.

Sauté for 5–7 minutes, until softened.

Add the chopped beef and lightly brown on all surfaces.

Drain off excess fat if necessary.

Stir in the cumin, oregano, chili powder, tomatoes, jalapeños (if using), and beer.

Cover the skillet, slightly tilting the lid to let steam escape, and simmer for 1 hour or longer.

Stir often to prevent sticking and skim off any fat that rises to the surface.

Once done, let the chili sit tightly covered for an hour before serving to enhance the flavors.