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1
Combine meat in a large Dutch oven; cook over medium heat, stirring frequently, until meat is browned. Remove meat with a slotted spoon, reserving drippings in Dutch oven. Set meat aside.
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2
Saute green pepper, 1 1/2 cups chopped onion, and garlic in drippings in Dutch oven 10 minutes or until tender. Drain off drippings.
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3
Add meat, jalapeno pepper, chili powder, salt, cumin, cocoa, pepper, and bay leaves to Dutch oven; stir until blended. Add beef broth, tomatoes, and tomato paste, stirring well; bring to a boil. Reduce heat; simmer, uncovered, 25 minutes or until mixture begins to thicken, stirring occasionally.
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4
Add kidney beans to mixture; simmer, uncovered, an additional 15 minutes. Remove from heat, and cool to room temperature; discard bay leaves. Cover and refrigerate overnight to allow flavors to blend.
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5
Place chili over medium heat; cook, uncovered until thoroughly heated, stirring occasionally. Stir in beer, and heat thoroughly.
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6
Ladle chili into individual serving bowls. Garnish each serving with a dollop of sour cream; sprinkle with zucchini and green onion. Serve immediately.
