In a large pot, over medium heat, add oil and heat until hot.
Brown ground beef in batches, seasoning each batch with salt and pepper. Remove from the pot and set aside.
Add in onion, garlic, poblano and serrano, and season with salt and pepper. Sauté until the veggies are soft and tender.
Return meat to the pot and add in all the spices and stir to combine.
Stir in tomato paste and cook for about 5 minutes, until browned. Deglaze with beer and cook until beer is reduced by half.
Add in stock, tomatoes, Worcestershire and bay leaves. Bring mixture to a simmer and cook on low, stirring occasionally, for 1 1/2 -2 hours, until thickened and flavors have melded.
Stir in beans. Taste chili and add more salt and pepper if needed.
Serve garnished with cheese, pickled jalapeños, radishes, chopped onion, cilantro, and avocado if desired.