Place a large pot on the stovetop and add the olive oil. Preheat the oil over medium-high heat. Add in the ground beef and beef bouillon and cook the beef until it’s well browned, stirring and breaking up for about 10 to 12 minutes. Drain off the excess fat.
Lower the heat to medium, add chipotle powder, oregano, coriander, cinnamon, ancho chili powder, pasilla chili powder, paprika, ground cumin, and garlic powder, and cook frequently stirring for 2 minutes. Stir in the tomato paste and cook, stirring for 2 minutes.
Add the yellow onion, poblano, and fresh tomatoes to the pot and cook them until they’re tender about 10 minutes. Next, add the crushed tomatoes, beer, and brown sugar and bring to a boil, then reduce the heat to low and simmer uncovered for 40 minutes, stirring occasionally.
Place the masa harina in a small bowl. Add ¼ cup water and stir together with a fork. Dump the masa mixture into the chili. Add the beans and bring back to a simmer, stirring constantly, and cook for 20 minutes.
If your mixture becomes thicker than you prefer, you can add the water gradually until the chili reaches your desired consistency. If it’s too thin, continue simmering until it reaches your desired thickness.
Once your chili has reached the desired consistency, add the lime juice, taste the chili, and adjust the seasonings as needed. Add kosher salt and pepper to your preference.
Ladle the chili into bowls. Serve with shredded Mexican blend cheese, chopped cilantro, tortilla chips, chopped onion or green onions, and lime wedges.