You can ladle your chili over a split biscuit, or eat them warm on the side with butter. Either way they really complement the chili. The masa harina gives them a tender moist crumb.
Be sure to use a good, fresh chili powder. You can find new varieties in the spice aisle, and I like to experiment with different ones. I used a mix of regular Chile, Ancho, and Chipotle, all made by McCormick.
Coat the bottom of a heavy stew pot with olive oil. Heat the oil and then brown the meat for a couple of minutes until browned on all sides. Remove to a bowl. Add a little more oil to the pan and saute the onions and peppers for a few minutes. Then add the garlic and saute for a minute more. Add in the tomatoes, tomato sauce and beer. Stir to combine. Stir in the spices and bring to a simmer. Simmer for about 15 minutes. Add in the beans, and check the seasonings. Let the chili cool and then refrigerate until you are ready. It will benefit from the resting time. When ready to serve, bring the chili up to a simmer, and taste. It might need more salt or even more chili powder. Mix the water and masa harina together and pour about half into the chili while you are stirring. It will thicken immediately. Add the rest if you want a thicker consistency. Serve with sour cream and biscuits.