In a large pot, boil the potatoes until they are fork-tender.
While the potatoes are coming up to a boil, preheat a deep skillet or wide, heavy-bottomed pot over medium-high heat. Add the EVOO and ground beef and crumble up the meat as it cooks, using the back of a wooden spoon or potato masher, for about 8 minutes, until brown and caramelized.
Add the onions, garlic, chili powder, cumin, smoked paprika, cinnamon, salt and tomato paste to the meat and cook another 5 minutes. Add the beer and stock, and stir to loosen any bits from the bottom of the pan. Reduce the heat and simmer for 10-15 minutes, until thickened. Season the chili with salt to your taste.