In a 6-8 quart saucepan, over medium-high heat, brown the beef in batches so you do not crowd the pan. Remove the meat as it browns to a paper towel lined bowl to drain.
Drain all but 1/4 cup of the fat in the pan, If you have very lean meat and there is not a 1/4 cup fat, add vegetable oil, as needed.
Add the minced onion and cook, on medium, stirring occasionally, until it is browned and soft, about 10-12 minutes.
Stir in garlic, chili powder, cumin, smoked paprika and oregano and cook, stirring constantly so as not to burn the spices, until the spices are fragrant and paste like. About 1-2 minutes.
Return the browned beef to the saucepan and add the salt, pepper, bay leaves, crushed tomatoes, tomato paste, bouillon, 1 bottle or can of the beer and 1 cup of water. Then simmer for 20 minutes.
Add the remaining beer, another cup of water, and the cornmeal or masa. Simmer 30-40 minutes longer, stirring occasionally, until chili is thick. Do not turn the heat up so high it burns the bottom of the Chili.
Serve with any toppings you like.