Set oven to broil

Place poblano peppers on baking sheet and broil for 5 minutes flipping as needed to char all sides.

Place poblano pepper in a large bowl and cover with plastic wrap, let set 10 minutes. Remove the seeds and stem from the peppers and scrap off the black char with a sharp knife. (its okay if you don't get it all off) Slice and dice the peppers and set aside.

Heat a cast iron pot or heavy bottom pot on medium high heat. Add ground beef, season with salt and pepper and cook 5 minutes or until browned. Drain fat and add in onions, peppers and garlic and cook a couple minutes. Next add in tomato paste, cumin, chili powder, cocoa, brown sugar, and stir cook for about 30 seconds.

Pour in the beef stock and beer, beans and tomatoes.

In a small bowl mix Masa and water until combined. Pour into chili and stir.

Bring to a low boil. Reduce heat to low and simmer 1 hour.

Serve and top with your favorite toppings!