Brown ground meat in stockpot over medium heat until meat is no longer pink, breaking up into crumbles. Remove with slotted spoon and set aside. Pour off all but a tablespoon of the grease.
Add onions and garlic; cook and stir 3 to 5 minutes or until onions are tender. Then add bell peppers and jalapeño; cook and stir 3 to 5 minutes more, or until peppers are tender.
Return beef crumbles to stockpot. Add chili powder, cumin, oregano, thyme and red pepper. Stir in crushed tomatoes, diced tomatoes, broth, beer, tomato paste and honey; bring to a boil. Then reduce heat; cover and simmer 45 minutes.
Uncover stockpot; add masa harina if desired & continue simmering 30 minutes or until thickened to desired consistency, stirring occasionally. Stir in beans; cook 5 to 10 minutes or until beans are heated through. Season with salt and black pepper, as desired. Garnish with cilantro, if desired.
I like to ladle this hearty chili into big bowls and top with spicy sliced peppers and include our favorite homemade Jalapeno Cornbread. Yum. Bon Appetite!