1. In a large Dutch oven, heat the oil over medium-high heat. When the oil is hot, add the ground meat. Cook and stir occasionally until browned all over and you can hear a slight crackling in the pan, letting you know the moisture has cooked away, about 15 minutes. Season with salt and pepper.
2. Reduce the heat to medium. Add the garlic, onions and half of the spring onions and cook until wilted, about 5 minutes. Make a space in the pan and drop in the tomato paste. Let toast for 1 minute and then stir into the meat. Sprinkle on the chilli powder. Cook and stir until fragrant, about 2 minutes.
3. Pour in the beer and cook until almost reduced away, about 4 minutes. Pour in the tomatoes and stock and season with the red and green hot sauce. Adjust the heat so the chilli is gently simmering and cook, uncovered, until the chilli is thick, dark red and flavorful, about 1 1/2 hours.
4. Serve in bowls with the remaining spring onions and suggested toppings.
Recipe courtesy of Geoffrey Zakarian