Ingredients

• 1 tablespoon olive oil
• 2 large onions, chopped (I used 1 red and 1 yellow)
• 2 large bell peppers, green and red, chopped
• 2 tablespoons minced garlic (6-7 cloves)
• 3 jalapeno peppers, seeded and minced (vary amount to suit your taste)
• 4 teaspoons ground cumin
• 4 tablespoons chili powder
• 3 tablespoon cocoa powder
• 2 cinnamon sticks, about 3 1/2 inches each
• 2 teaspoons oregano
• 2 28-ounce cans unsalted tomatoes, crushed, juice included
• 6 cups cooked red kidney beans, drained
• 2 bottles of lager
• chopped cilantro, for garnish

Directions

1. Heat oil in a large pot over medium heat. Add onions and peppers and cook until softened. Stir in garlic, jalapenos, and all spices; cook for 1 minute.

2. Add tomatoes and lager. Bring mixture to a simmer. Add beans. Cover and cook for approximately 20 minutes, stirring occasionally.

3. Remove and discard cinnamon stick.

4. Simmer, uncovered, approximately 10 minutes, or until chili is to desired thickness. Season with salt and pepper. Garnish individual portions with chopped cilantro, if desired.

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