In a Dutch oven over medium heat, cook ground chuck, onion, and garlic, stirring until meat crumbles and is no longer pink.

Drain off any excess grease.

In the same Dutch oven, combine the meat mixture, pinto or kidney beans, tomato sauce, dark beer, beef broth, tomato paste, and chopped green chilies.

Add chili powder, Worcestershire sauce, ground cumin, ground red pepper, paprika, and hot sauce.

Bring the mixture to a boil.

Reduce the heat to low, cover, and simmer for 3 hours, or until the chili has thickened to your liking.

Garnish with pickled jalapeno slices, if desired.