Southwestern style Beef Chili

In a 6 quart pot, heat 2 tablespoons of the oil over medium heat. In batches, brown the beef on all sides for 5-7 minutes, or until it is well browned (Don't crowd the pan or the meat will steam.) Remove to a bowl and reserve. Add another 2 tablespoons of the oil to the pot over medium heat. Add the onions and saute until softened and lightly browned. Add the jalapeno chile and saute for another minute. Add the garlic, oregano, cumin, coriander, cinnamon and chili powder, saute, stirring constantly, for another 2 minutes, or until the spices have mixed together and there is an aroma in the air. Add the beer, stock, tomatoes and chipotle chili and bring to a low simmer. Return the meat to the pot. Cover partially and simmer over low heat, stirring occasionally, for 1 1/2 hours, or until the meat is tender. Meanwhile, in a skillet, heat the peppers and saute for 3 to 5 minutes, or until cooked slightly crisp. Set aside. Add the Kidney and pinto beans to the chili mixture and continue simmering, uncovered for 30 minutes longer, or until slightly thickened. Add the grated chocolate, sauteed peppers, salt, and pepper, and stir until the chocolate is melted. Taste for seasoning. Serve in large chili or pottery bowls. Surround with small bowls of sour cream, salsa, shredded Cheddar cheese, and chopped onions.