Cook ground beef in a large frying pan, breaking it up with a spatula.

Continue cooking until the meat is brown and cooked through (about 7 minutes).

Add the chopped onion, minced garlic, chili powder, salt, cumin, oregano, cayenne, and Tabasco sauce to the pan.

Cook, stirring occasionally, until the onion becomes translucent (about 5 minutes).

Transfer the mixture to a large pot.

Add the kidney beans (with their juice), canned diced tomatoes (with their juice), tomato paste, chopped jalapenos (with their juice), Splenda (or sugar), and dark beer to the pot.

Stir well and bring the mixture to a boil.

Reduce the heat to medium-low and simmer, uncovered, for 30 minutes, stirring occasionally.

Serve in individual bowls, topped with a dollop of sour cream and a generous sprinkle of shredded cheese.