Heat olive oil in a heavy stockpot over medium heat.

Cube the beef chuck and pork butt into 1/4-inch pieces.

Cook the cubed meats along with onions, minced garlic, salt, and black pepper in the heated olive oil until browned.

In a separate large stockpot, bring beer to a boil.

Add the cooked meat mixture, tomato sauce, stewed tomatoes, diced bell pepper, allspice, 2 tablespoons of freshly ground cumin, chili powder, soy sauce, and whiskey to the boiling beer.

Reduce heat to medium and simmer for 10 minutes.

Add dried chili peppers, Tabasco sauce, tomato paste, and salt to taste.

Slowly stir in masa harina and continue cooking, covered, for 1 hour, stirring every 10 minutes.

After 1 hour, add the remaining freshly ground cumin and cook for an additional 1 minute.

Serve the Inferno Beef and Pork Chili Explosion hot, either on its own or over white rice.