Ingredients

• 2 tablespoons olive oil
• 1 1/2 cups chopped onions
• 1 cup chopped green pepper (optional)
• 1 (4 ounce) can chopped green chilies (optional)
• 8 large garlic cloves, chopped
• 3 pounds cubed beef stew meat
• 5 tablespoons chili powder
• 2 tablespoons ground cumin
• 2 teaspoons dried basil
• 1 teaspoon cayenne pepper
• 1 teaspoon crushed red pepper flakes
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 1 bay leaf
• 1 cinnamon stick
• 1 (28 ounce) can crushed tomatoes in puree
• 1 (14.5 ounce) can beef broth
• 1 (12 fluid ounce) bottle dark beer
• 1 (6 ounce) can tomato paste
• 1 (15 ounce) can chili beans
• 2 (1 ounce) squares bittersweet chocolate, chopped
• salt and pepper, to taste

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Instructions

1. Heat oil in a large, heavy pot over medium-high heat. Stir in onions, green peppers, green chilies, and garlic. Cook and stir until onions are soft and translucent, about 8 minutes. Add the stew meat to the pot, cook until well browned, about 5 minutes.
2. Stir the chili power, cumin, basil, cayenne pepper, crushed red pepper, oregano, thyme, bay leaf, and cinnamon stick into the pot. Cook and stir until spices are aromatic, about 2 minutes.
3. Pour the crushed tomatoes, beef broth, and beer into the pot; stir in the tomato paste. Bring chili to a simmer and cook until beef is very tender and the liquids have thickened, about 1 hour and 15 minutes.
4. Mix the chili beans and chocolate into the chili. Simmer until the chocolate has melted and the chili is hot, 5 minutes. Remove cinnamon stick and bay leaf. Season to taste with salt and pepper.