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Saute the onions and garlic in the olive oil in a large stock pot. Cook, stirring often, for about 5 minutes, until the onions are softened.
Add the canned tomatoes, beer, stock, lentils, chilies, chili powder, and cumin to the pot and combine well. Add a teaspoon each of salt and pepper. Bring to a boil, then turn the heat way down and gently simmer for 15-20 minutes, or until the lentils are tender. I like to cover the pot but you can leave it off for a thicker chili.
Taste the chili and add more salt if you like. Add the lime juice if using. Serve with the toppings of your choice.