In a small bowl, mix together the chili powder, cumin, oregano, smoked paprika, cayenne pepper, and red pepper flakes. Set this seasoning blend aside.

Pat the beef chunks dry with paper towels, then season with salt, pepper, and 2 teaspoons of your spice mix. Sprinkle flour over the meat and toss to coat evenly.

Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Sear the beef in batches for about 1 to 1.5 minutes on each side until browned. Remove the meat and set it aside.

Pour the beer into the pot, scraping the bottom with a spatula to lift any brown bits. Let it reduce by half.

Add butter, onion, and peppers to the pot. Cook for about 5 minutes until they start to soften.

Add the remaining spices, minced garlic, brown sugar, tomato paste, masa harina, Worcestershire sauce, and hot sauce. Cook for 1-2 minutes until fragrant.

Stir in the diced tomatoes, crushed tomatoes, beef broth, and bay leaves. Bring to a boil, then reduce the heat to low, returning the seared meat to the pot.

Allow the chili to simmer gently uncovered for 3 to 3.5 hours, stirring occasionally to prevent sticking.

Finally, stir in the drained kidney beans, warming through for 10-15 minutes and adjust seasoning to your taste by removing bay leaves before serving.