Sear the steak:
Pat the flank steak cubes dry with paper towels.
Heat olive oil in a heavy pot or Dutch oven over medium-high heat.
Season with salt and pepper and sear the beef in batches until browned on all sides (do not overcrowd). Remove and set aside.
Sauté aromatics:
In the same pot, add onion, garlic, and peppers. Sauté 5–6 minutes until softened and golden.
Deglaze with beer:
Pour in the beer, scraping up any browned bits. Simmer for 2–3 minutes to reduce slightly.
Build the chili:
Add diced tomatoes, tomato sauce, broth, chili powder, cumin, paprika, coriander, pepper, and MSG.
Stir in the seared flank steak and bring to a low simmer.
Slow simmer:
Reduce heat to low, cover partially, and simmer gently for 1½ to 2 hours, stirring occasionally, until the steak is tender and the sauce has thickened.
Finish:
Stir in beans if using and cook another 10 minutes.
Adjust seasoning with salt, pepper, and a splash of lime juice or vinegar for balance.
