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1
In a large heavy pan, add 2 tablespoons vegetable oil and the beef over high heat. Cook, stirring and breaking up the meat with the back of a spoon until the meat is cooked almost all of the way through, about 10 minutes. Then drain off the liquid.
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2
Return to high heat and cook another 5 minutes. Add the beer and scrape up any brown bits on the bottom of the pot. Cook the meat and beer until the liquid has cooked off. Transfer the meat to a bowl and return the pot to the stove.
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3
Add the remaining tablespoon of vegetable oil and turn the heat to medium. Add the onions and stir with the oil and cook 5 minutes.
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4
Add the fresh peppers and chili powders and stir together. Cook for another 5 minutes.
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5
Add the broth and then put a lid on the pot and let the broth simmer about 20 minutes.
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6
Use a stick blender (or blend in batches in a jar blender) to puree it into a smooth broth. Add the meat and the beans back into the broth. Stir in the unsweetened chocolate and the agave and mix well. Season with kosher salt to taste.
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7
Put the lid back on the pot, only slightly ajar and simmer on lowest heat for 30 minutes until you serve. (If you want it to be thicker, take the lid off and cook until the soup has thickened to desired texture.)
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8
Serve with condiments of your choice, like sour cream, cheese, cilantro, lime and tortilla chips.
