In a large mixing bowl toss the beef with salt, pepper & 1 tablespoon of chili powder. Let stand for 30 minutes.

In a heavy bottom pot over medium heat add the olive oil. Working in batches, sear the beef on all sides until browned. Using tons or a slotted spoon remove the beef & set aside.

To the same pot add the onion, garlic, jalapeno, red pepper & celery. Cook until softened, about 5 minutes. Add the beef back to the pan followed by the beer, beef stock, tomato paste, crushed tomatoes, worcestershire sauce, remaining chili powder, cumin, paprika, oregano & cayenne pepper.

Bring to a boil & immediately reduce heat to low. Cover with lid & continue cooking until beef is fork tender, about 2 hours. Remove lid & cook for an additional 15 minutes to allow sauce to thicken. Season to taste with salt & pepper.

Serve with cilantro, green onions, sour cream & corn chips.