In a large Dutch oven, brown the ground meat. Cook and stir occasionally until browned all over. If there is grease from the meat, drain it off.
Reduce the heat to medium. Add the garlic, onions and half the green onions and cook until wilted, about 5 minutes. Spread the meat to make an empty space in the center of the pot. Drop in the tomato paste and stir around on the empty spot for a minute or two to let it brown slightly, and then stir into the meat. Add the chili powder and other seasonings. Cook and stir for about 2 minutes.
Pour in the beer and cook until almost reduced away, about 4-5 minutes. Meanwhile crush the tomatoes or puree with an immersion blender. Pour in the pot along with the beef stock. Season with the entire bottle of Gourmet Pepper Sauce. If you like it spicier, try adding a few tablespoons of Panola Bat’s Brew Hot Sauce.
Adjust the heat so the chili is gently simmering and cook, uncovered, for about 1 ½ hours. Serve in bowls with the remaining green onions and other favorite toppings.