Heat a large 8 qt Dutch oven over medium-high heat until hot. Add ground beef, season with salt and pepper, and cook for about 15 minutes until browned.

Chef's Tip: Don't rush this step! Browning the meat adds depth of flavor to your chili.

Drain any excess fat from the pot, then reduce heat to medium. Add olive oil and toss in the diced onions and bell peppers. Cook for about 8 minutes until softened.

Add minced garlic and cook for an additional 2 minutes, stirring to prevent sticking.

Stir in tomato paste and cook to caramelize for 1 minute. Sprinkle in chili powder and cumin, and cook until fragrant, about 2 minutes.

Stir in the kidney beans and pour in the dark beer. Cook for about 5 minutes to reduce slightly, enhancing the chili's flavor.

Add crushed tomatoes and chicken stock, mixing until combined. Bring to a boil, then reduce heat, cover, and let simmer for 45 minutes to 1 hour, stirring occasionally.

Common Mistake: Avoid cooking with a lid off; this can lead to evaporation and dryness.

Once the chili thickens and bubbles, ladle into bowls and garnish with sour cream, cheddar cheese, and scallions.