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Heat a large pot over medium-high heat with 2 turns of the pan EVOO, about 2 tablespoons. Add the onions, garlic and red bell pepper, salt, pepper, chili powder, ground cumin and bay leaf. Cook stirring frequently for 3-4 minutes, until the veggies start to get tender.
Add the beer and continue to cook for 2-3 more minutes.
Add leftover gravy and black beans, and bring it up to a simmer. Add the cooked pork and cook to heat the pieces through, just a couple of minutes.
Serve the chili in bowls and top with some of the crushed tortillas, lime zest and a dollop of sour cream.