Heat oil in large stew pot over medium-high heat. Add onions and garlic.
Sauté until onions are clear, about 8 minutes.
Add chuck and sauté until brown, breaking up meat with back of spoon, about 5 minutes.
Add chili powder, cumin, basil, oregano, thyme and habanero pepper. Stir 2 minutes.
Mix in crushed tomatoes, chicken broth, beer and tomato paste.
Simmer until thickened to desired consistency, stirring occasionally to prevent sticking, about 1½ to 2 hours.
Mix in beans. Simmer 5 minutes.
Season to taste with salt and pepper.
