Heat the oil in a large saucepan or pot over medium-high heat.
Add the onion, garlic, green pepper and 1/2 teaspoon each salt and pepper (amount as original recipe is written // adjust if altering batch size).
Cook, stirring often, until softened - about 6 to 8 minutes.
Add the chili powder and hot sauce, stir and cook for another minute.
Add the beer and cook until reduced by half - about 6 to 8 minutes.
Add the tomatoes (with their juices), beans (slightly drained), and 1/4 tsp each salt and pepper (amount as original recipe is written // adjust if altering batch size).
Bring to a simmer while breaking up the tomatoes slightly with a spoon. Cook until thickened - about 25 to 30 minutes.
Serve with hot sauce, crackers and cornbread, or whatever toppings you prefer. If you're not vegan, cheese is a nice addition.
*This chili gets better with age like most soups, so if you can make it in advance, that would be preferable. This way the flavors grow more intense and the whole dish melds together a bit better. *Nutrition information is a rough estimate.