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1
Heat the oil in a large heavy pot over high heat.
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2
Add the beef and brown well, about 10 minutes.
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3
Add the onions, chili powder, cumin, Southwest Essence, cayenne, cinnamon, crushed red pepper, and bay leaf and cook, stirring often, until the onions soften, about 8 minutes.
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4
Add the garlic and cook until fragrant, about 30 seconds.
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5
Add the beer and cook until the foam subsides, about 1 minute.
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6
Add the tomatoes, tomato paste, salt, brown sugar, and chocolate to the pot.
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7
Stir well and bring to a boil.
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8
Reduce to a simmer and cook until slightly thickened, about 1 hour, stirring occasionally to prevent the chili from sticking to the bottom of the pot.
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9
Skim off as much fat as possible.
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10
Add the beans, return to a simmer, cover, and cook until thickened, about 1 1/2 hours longer.
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11
Serve with the cheese, green onions, and cilantro alongside as garnish.
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12
Note: To make 6 cups cooked red kidney beans: Soak 1 pound dried beans for 6 hours or overnight.
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13
Drain the beans and place them in a large saucepan.
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14
Add water to cover by 2 inches and bring to a boil.
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15
Reduce the heat to a simmer and cook until just tender, 30 to 45 minutes.
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16
Drain and set aside to cool.
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17
2 tablespoons chili powder
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18
2 teaspoons ground cumin
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19
2 tablespoons paprika
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20
1 teaspoon black pepper
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21
1 tablespoon ground coriander
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22
1 teaspoon cayenne pepper
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23
1 tablespoon garlic powder
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24
1 teaspoon crushed red pepper
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25
1 tablespoon salt
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26
1 tablespoon dried oregano
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27
Combine all ingredients thoroughly.
