In a food processor pulse together the paprika, cumin, cocoa powder, thyme, brown sugar, corn meal and dried ancho chiles. Combine until powdered.
In a large pot over medium high heat, add the olive oil and heat until shimmery. Add the onions and lightly saute until the onions are 'sweating' but not browning - about 2-3 minutes. Then add the Anaheim and jalapeno peppers. Continue to stir for another 2-3 minutes until the peppers are starting to soften.
Stir in the kidney beans, creamed corn, minced garlic and tomato. Season with salt and pepper to taste.
Pour in the lagers and bring to a light simmer. Then add the raw ground beef. Use a spoon to break up the beef and stir it into the liquid. Bring to a rolling simmer then cover.
Reduce the heat to medium-low and continue to simmer for at least one hour or up to six hours, stirring occasionally. The longer, the better the flavor!
ALTERNATIVELY: Carefully transfer the chili to a crock pot and slow cook for 6-8 hours.
Serve the chili hot with your favorite toppings like plain Greek yogurt, cheese and green onions. Enjoy!