How to Make It
Warm oil in large saucepan over medium-high heat. Add ground meat and cook 5 minutes or until there are no traces of pink, stirring to crumble.
Stir in onion and salt; cook 5 minutes or until tender, stirring occasionally.
Increase heat to high. When onion begins to sizzle, stir in tomato paste; cook while stirring for 30 seconds.
Stir in garlic, chili powder, cumin, oregano, cocoa powder, smoked paprika, and cinnamon; cook while stirring for 1 minute. Reduce the heat if the spices start to scorch.
Add beer and broth; stir to loosen glaze from bottom of pot. Bring to a boil, reduce heat to low, cover, and simmer for 15 minutes, stirring occasionally.
Stir in tomatoes and beans; simmer 10 minutes, stirring occasionally.
Just before serving, stir in lime juice. Check seasoning. Serve warm topped with dollop of sour cream, lime wedge, and hot sauce to taste.
Make-Ahead: For best flavor, make the chili at least one day and up to three days ahead. Cool, cover, and refrigerate. Rewarm over medium heat and check the seasoning before serving.