Cook, covered, for 5 minutes. Remove the cover and cook for another 5 minutes, or until the vegetables soften. Set aside until the garlic has cooled.
Return the pot to medium heat. Add the roasted garlic by squeezing each clove out of its papery skin. Add all three tomato varieties (grape, Rotel and fire-roasted), lentils, chili beans, beer and tomato paste. Mix well, then bring to a gentle boil. Stir in both chili powders.
Cook, uncovered, for 45 minutes, or until thickened and the tomatoes are cooked down. You may need to mash the tomatoes with the back of a wooden spoon.
Season with hot sauce, salt and pepper.
Serve with scallions, cheddar cheese, sour cream and oyster crackers for topping.