Heat a large saucepan on medium high heat, brown the ground beef, breaking it up with your spatula, cook for about 5 minutes, then add the stew beef, cook for another 3-5 minutes to brown up the stew beef. Remove the beef to a bowl with a slotted spoon.

Drain off mos of the beef fat, then return the saucepan to heat and add the cooking oil, when hot, add the onions, bell pepper, and garlic. Saute for 3-5 minutes or until the vegetables are tender.

Return the beef to the saucepan.

Add the diced tomatoes, broth, beer, green chilies, jalapeno peppers, chili powder as desired and tomato paste. Give everything a stir and bring to a boil. Reduce heat to low and simmer, partially covered, for 2 hours or until the stew beef is tender, stirring occasionally.

Stir in the beans, continue to simmer, uncovered, until heated through.

Serve with toppings of your choice, shredded cheese, sour cream, chopped onion or sliced spring onion would be great choices. Enjoy.