In a large stock pot or skillet, cook ground beef on medium heat, until cooked, about 10 minutes.
Remove from the pot and pour off drippings and set aside.
Heat oil in the same stockpot over medium heat. Add onion and garlic. Cook until onion is tender. Add bell pepper and jalapeno. Continue to cook until peppers are tender.
Return beef to stockpot. Add chili powder, cumin, thyme, oregano, and red pepper. Cook for about 3 minutes while stirring.
Add in crushed tomatoes, diced tomatoes, beef broth, beer, tomato paste, and honey. Bring to a boil.
Reduce heat, cover and simmer for 45 minutes.
Uncover stockpot, continue simmering 30 minutes until thickened to the desired consistency, stirring occasionally.
Stir in beans. Cook for additional 10 minutes until beans are heated through. Season to taste with salt and pepper.