1. In a 6-quart pot over medium-high heat warm 2 tablespoons oil. Add the meat in batches to lightly brown it on both sides, about 4 minutes. Continue browning the meat and transfer to a side bowl.

2. Heat 3 tablespoons of the vegetable oil and saute the onions until softened, 3 to 5 minutes. Add the jalapeno chile, and saute for another minute. Add the garlic, oregano, cumin, coriander, cinnamon and chili powder, and stir until well combined.

3. Add the beer, chicken stock, tomatoes and reserved meat, and bring to a boil. Reduce the heat, cover partially and simmer, stirring occasionally, until the sauce is very slightly thickened, about 1 hour. Add the kidney and pinto beans to the chili mixture, and continue simmering, uncovered, for 30 more minutes. The sauce should be slightly thickened.

4. Meanwhile, in a medium skillet over medium heat, warm the remaining 2 tablespoons oil. Add the red and yellow peppers, and saute until slightly caramelized, about 7 to 10 minutes. Add the sauteed peppers, grated chocolate, and salt to taste to the chili, and stir until the chocolate is melted. Taste for seasoning.

5. To Serve: Ladle into large chili or pottery bowls. Serve the garnishes of sour cream, salsa, cheddar cheese and onions in small bowls for guests to add as desired.

Note: When working with chilies, always wear rubber gloves. Wash the cutting surface and knife immediately afterward.

(Diane Rossen Worthington is an authority on new American cooking. She is the author of 18 cookbooks, including "Seriously Simple Parties," and a James Beard Award-winning radio show host. You can contact her at www.seriouslysimple.com.)