Step 1

Heat the olive oil in a large Dutch oven over medium-high heat. Add the beef, onion, and garlic; sauté until the meat is no longer pink. Drain fat and return beef mixture to the pot.

Step 2

Add the beer and cook until the beer is evaporated, about 10 minutes.

Step 3

Add the tomato paste, whole tomatoes and their juices, chili powder, brown sugar, cumin, salt, pepper, bay leaf, oregano, and cayenne. Bring to a boil, then reduce the heat to low. Cover the pot and simmer the chili over very low heat for about 1 hour, stirring occasionally. Break up the big tomatoes with a wooden spoon or a fork as you stir.

Step 4

Add the beans and corn; simmer the mixture for 20 more minutes. Remove the lid during the final 20 minutes to allow the chili to thicken, if desired.

Step 5

Discard the bay leaf. Ladle chili into individual serving bowls; garnish with desired toppings.