Saute Aromatics: Heat vegetable oil in a large heavy skillet over medium heat.

Add chopped garlic, onions, and green bell pepper.

Saute until soft, about 5-7 minutes.

Brown Beef: Add chopped beef to the skillet and lightly brown on all surfaces.

Season and Simmer: Sprinkle ground cumin, ground oregano, and chili powder over the beef mixture.

Stir well to combine.

Add the peeled and chopped tomatoes, chopped jalapeno peppers (if using), and the can of beer.

Simmer: Reduce the heat to low and simmer the chili for 1 hour or slightly longer, stirring occasionally.

Cover the skillet, leaving it slightly tilted to allow steam to escape.

Check often, stirring to prevent sticking.

Skim off any excess fat.

Rest: Once cooking is complete, remove from heat and allow the chili to sit, tightly covered, for about an hour before serving.