Sauté onions in hot oil in a large Dutch oven or stockpot over medium-high heat 7 minutes or until translucent. Add garlic, and sauté 1 minute. Add beef, and cook, stirring often, 6 minutes or until meat crumbles and is no longer pink. Drain, reserving 2 tablespoons drippings in Dutch oven; return beef to Dutch oven.

Stir in salt and next 3 ingredients; cook 2 minutes. Stir in tomatoes and tomato paste.

Add ¾ cup beer and 1 cup water; simmer 20 minutes, stirring occasionally. Add remaining ¾ cup beer and ½ cup water; simmer 30 minutes, stirring occasionally.

Add masa; cook 10 minutes. Add additional water to reach desired consistency.