Heat a large Dutch oven over medium high heat. Add in the beef and cook for 5-7 minutes, stirring frequently, until browned.

Add in the onion, poblano, and garlic. Cook for 5 minutes, stirring occasionally.

Stir in the chili powder, cumin, and chipotle. Cook for 1 minute.

Add in the tomato paste and beer, scraping to loosen any browned bits. Cook for 2 minutes.

Stir in the beef broth, chili beans, oregano, salt, and pepper.

Add the fresh tomatoes to a food processor and process until smooth. Add the processed tomatoes and diced tomatoes to the pan and stir to combine.

Bring the chili to a boil. Reduce heat, cover, and simmer for 45 minutes, stirring occasionally.

Remove chili from heat and serve with cheddar cheese and sour cream if desired.