Heat EVOO in large Dutch oven over medium-high heat. Add onions, celery, serrano and green pepper sauté about 8 minutes.
Add garlic sauté another minute, then add meat, breakup with spatula and cook until browned.
Stir in spices, add tomatoes, stock/broth, beer and tomato paste, bring to boil/reduce to simmer for 1.5 hours.
Add beans and masa slurry (1/4 c. cold water mixed with 2 tbsp. masa), simmer 5 more minutes.
Serve with your favorite chili toppings.