This recipe developed over time from several chili recipes I have tried. The taste develops as the dish simmers, so don’t be tempted to start making adjustments right away. At first it is a little sharp and not terribly pleasing, but eventually the spices, broth, beer, coffee and cocoa work their magic. So, let it simmer for an hour or more before adjusting the seasoning.
Serve with your choice of accompaniments, such as a dollop of sour cream or yogurt, some chopped scallions, chopped cilantro, chopped red onion, and/or avocado, and a warm wedge of corn bread.