Heat oil in 5-quart Dutch oven or saucepot over medium heat. Add beef and cook until well browned on all sides. Remove to bowl with slotted spoon.
Add onion and garlic to drippings remaining in skillet; cook over medium heat until tender, about 5 minutes. Return meat to Dutch oven; stir in cumin; cook 1 minute.
Stir in diced tomatoes with their liquid, pinto beans, red kidney beans, beer, green chilies, TABASCO® Sauce and salt. Heat to boiling over high heat. Reduce heat to low; cover and simmer 20 minutes to blend flavors, stirring occasionally. Serve with cheese, if desired.
Makes 6 servings.