In a large pot, cook the onions and peppers over medium high heat for 3-4 minutes or until translucent.
Add the beef, and cook until browned, stirring occasionally.
Using a ladle, discard the excess oil leaving only about 1/4 of it in the pot.
Add the granulated garlic, paprika, cumin, chili powder, Kashmiri chili, salt, and pepper.
Stir in the fresh garlic and tomato paste.
Add the beer and cook for an additional minute.
Add the tomato sauce, mild salsa, diced tomatoes, chili beans, and kidney beans.
Let it come to a boil then reduce to medium low heat.
Cook for 1 hour or until the beef is fork tender.
Check for seasoning and add salt if needed.
Serve with sour cream, cheddar cheese, green onions, if desired and enjoy immediately!