Pat the beef chunks dry and season with salt, pepper, and 2 teaspoons of the seasoning mixture. Toss to coat. Sprinkle the flour over the beef and toss again.

Heat the olive oil in a large Dutch oven or soup pot over medium-high heat. In batches, sear the beef until it is browned on all sides, about 1 to 1 ½ minutes per batch. Avoid overcrowding the pan to ensure proper searing. Remove and set aside.

Pour in the beer and use a spatula to scrape up any browned bits from the bottom of the pot. Let it bubble and reduce by half, about 7-8 minutes.

Add the butter, diced onions, jalapenos, and green bell pepper to the pot. Cook for about 5 minutes, or until softened.

Stir in the remaining seasoning mix, garlic, brown sugar, tomato paste, masa harina (if using), Worcestershire sauce, and hot sauce. Cook for 1-2 minutes to incorporate the flavors.

Add the crushed tomatoes, diced tomatoes with chilies, beef broth, and bay leaves to the pot. Bring to a boil, then reduce the heat to low. Return the seared beef to the pot along with any juices.

Simmer the chili uncovered for 3 to 3 ½ hours, stirring occasionally. The chili will thicken as it cooks.

Once the chili has thickened to your liking, stir in the drained kidney beans and heat for 10-15 minutes.

Taste and adjust the seasoning if necessary. If desired, add more brown sugar, spices, or hot sauce.

Remove the bay leaves before serving. Top with sour cream, shredded cheese, cilantro, or other toppings of your choice.