In a large saucepot on medium-high heat, add 4 tablespoons of olive oil, thawed ground beef, and all dry spices; sauté for 6 to 8 minutes until ground beef is browned.

Remove ground beef from the pot, add the remaining 4 tablespoons olive oil and the vegetables, and sauté for 2 minutes.

Add tomato paste and sauté for 30 seconds; add beer and cook for about 90 seconds until reduced to 1/3 volume.

Add crushed tomatoes, beef stock, Worcestershire sauce, and brown sugar and boil; stir in browned ground beef, then reduce to a low simmer.

Cook on a low simmer for about 60 minutes, stirring chili every 15 minutes. (Optional: If you want kidney beans, add them during the last 30 minutes of cooking.)

Season to taste with salt and pepper; optional: add 2-4 dashes of hot sauce and stir.

To plate, place chili in a bowl and top with shredded cheese, corn chips, green onion, and a dollop of sour cream, then add avocado slices and additional chips.