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1
In a large Dutch oven, heat canola oil over medium heat. Add onions, garlic, and jalapeno pepper and a large pinch of kosher salt. Saute, stirring frequently, until softened. Stir in eggplant, cover, and let eggplant cook with other vegetables for 10-15 minutes, stirring occasionally.
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2
Stir in 11/2 teaspoon cumin, 1 tablespoon of chili powder and 1/2 teaspoon of ground ancho chiles. Stir in chickpeas, making sure all surfaces are covered with spices. Turn heat to very low, cover pot, and let cook for 30 minutes, stirring occasionally.
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3
Pour in tomatoes, beer, wine, another teaspoon of cumin, 2 teaspoons of chili powder, a teaspoon of smoked paprika, a teaspoon of coriander, a tablespoon of cocoa powder, a teaspoon of kosher salt, 1/8-1/4 cup dark brown sugar and 1 teaspoon dried oregano. Bring chili to boil, then reduce heat and let simmer uncovered for another 1/2 hour.
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4
Turn heat off and let chili sit until about 1/2 hour before ready to serve. Taste it and adjust the seasoning to your taste. When ready to serve, raise heat gently to boil, then reduce heat and simmer chili for another 10-15 minutes. Taste and add salt, fresh ground black pepper, and other seasoning (more chili powder and /or cumin) to taste.
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5
Serve with a squeeze of lime. (I confess to liking sharp cheddar cheese and sour cream with my chili--it's your choice.) You can pass around some Tabasco sauce for more heat if you like.
