Sauté meat in oil or fat in a pre-heated skillet over medium heat. Take your time. The idea is to cook off the water in the meat—yes, water in the meat—and develop lots of browning, aka flavor. I've made chili with ground turkey and chicken, back before we starting maxing out the fat, and these meats especially contain lots of water.
Reserve the meat in a bowl and sauté the veggies, adding more fat/oil if needed. Give this at least 5 minutes. I call for the onion-celery-green pepper "trinity" here, but have also used onion-celery-carrot (a mirepoix) and have subbed red pepper for green...even roasted reds out of the jar. I am particular to Mezzetta, being a longtime California guy. All good.
Add garlic to the sauté, stir in, and cook for a minute.
Add the spices and tomato paste, stir in well, and cook for two minutes.
Add the salsa, diced tomatoes, and beer. Up the heat to high and stir well.
Add back the cooked meat and stir in thoroughly.
Lower heat. Cover the pot and simmer for two hours, checking and stirring every 30 minutes or so, just to drink in the aroma.
After two hours, remove cover. If there's too much liquid, continue cooking at a bubble until the sauce is thickened to your liking. If this seems to be going too slowly, up the heat, or if there's just way too much liquid—or you just can't wait—remove some with a big spoon. You won't be sorry later.
Taste for richness. Add salt and pepper and sample until you're satisfied, starting with a teaspoon each. Careful with the salt—folks can always add more if they like.
Finally, serve in bowls with your favorite garnish(es) and starchy additions.