2) Combine the onions, garlic, peppers and beans with the meat and cook for another 5 to 6 minutes. Stir the beer into the chilli and reduce the liquid a minute, then add the tomatoes and heat through.
3) Season the chili with salt, to taste, and reduce heat to low.
4) Bring 1.5L stock to a boil in a medium pot, stir in the polenta and keep stirring until the polenta thickens to a porridge, about 2 to 3 minutes. Stir in butter, spring onions and thyme, and season with salt, to taste.
Fill bowls halfway with polenta and make a well in the centre. Fill bowls with chilli and serve.