Reduce the heat to medium-low. Add the onions, peppers, and garlic, stirring well to coat. Add a pinch of salt. Cook until softened, about 5 to 6 minutes. Add the tomato paste, chili powder, cumin, oregano, paprika, cinnamon and chili flakes and stir and mash it into the pepper and onions. Cook, stirring often, as the tomato paste begins to get darker in color – about 5 minutes. Add the beef back into the mixture. Pour in the bottle of beer to deglaze the pan, using a wooden spoon to stir any browned bits off the bottom.