In a 12-inch skillet, heat 2 Tablespoons oil over medium-high heat. Add the onions and saute until softened, translucent and starting to brown, 8 to 10 minutes. Add the poblanos or green bell peppers, reduce heat to medium and cook, stirring occasionally until the poblanos soften, another 8 to 10 minutes. If the pan seems a little dry, add a little more olive oil. Add the garlic and 1 teaspoon salt and saute for another 5 minutes. Set aside.
Meanwhile, heat the remaining 1 tablespoon olive oil in a large, heavy Dutch oven over medium-high heat. Sear the beef cubes until browned and crusty on two sides, working in batches to avoid crowding the pan. Transfer to a bowl. Again, if the pan seems dry, add a little oil.
Once the beef is seared and set aside, add the onions and peppers to the pan, along with the bay leaves, cinnamon sticks chile powders, cumin and cloves and cook, stirring until the spices coat the vegetables and are fragrant, 15 to 30 seconds. Slowly add the beer while scraping the pan bottom with a wooden spoon to dissolve the coating of spices. Simmer until the beer is reduced by half and the mixture has thickened slightly, 5 to 7 minutes. Add the beef, along with any accumulated juices, and the beef broth. Bring to a simmer and then reduce heat to medium low. Simmer, partially covered for 3 hours, stirring occasionally. Discard the cinnamon sticks and the bay leaves.
If not serving immediately, chill overnight. The next day, skim any fat from the top before reheating.
To serve, heat the chili gently. Using a slotted spoon, transfer about 2 cups of the beef cubes to a plate and using two forks, shred the meat and return to the pot. Taste and adjust salt if necessary. Heat the beans in a bowl in the microwave. Arrange the beans, chopped red onion, tomatoes, cilantro and sour cream in small bowls to serve as garnishes with the chili.