Directions
1. In a large, heavy pot, heat the EVOO, 2 turns of the pan, over medium-high heat until smoking.
2. Add the beef and cook, stirring to break up, until browned, about 8 minutes.
3. Stir in the onion, garlic, zucchini, bell pepper and chiles; season with salt and pepper. Stir in the corn kernels, chili powder and paprika.
4. Cook until the veggies are softened, 6 to 7 minutes.
5. Stir in the beer and cook until reduced slightly, 2 minutes.
6. Stir in the tomatoes, thyme and lime peel and cook until slightly reduced, 5 minutes.
7. Turn off the heat, then stir in the lime juice.
To serve, top the chili with the scallions and cheese.