Chili - John's Modern Southwest Chili

Ingredients

Spices

2 tb dark cocoa powder 

2 tb munk fruit sugar

2 tb chili powder

2 tb cumin

2 tsp smoked paprika

2 tsp oregano leaves

Salt to taste (max out at 1 tb for salt aholic)

2 yellow onions (dice)

2 jalapenos (dice)

6 garlic gloves (mince)

1 chipotle (minced)

1 can beer, a 16 ounce tall boy lager is preferred, can also try a piney style IPA.

1 can fire roasted tomatoes

1 can petite diced tomatoes

1 can refried beans

1 can light red kidney beans

1 can dark red kidney beans

Steps:

Get out one large soup pot and one fry pot and your cutting board and chef knife.

Get your seasonings all together in a ramekin.

Chop onions and jalapenos. Prep garlic and mince. Use a wide pan for cooking coverage. Add water or some oil and cook for 5 mins or until translucent. You can lightly brown some onions to caramelize for sweetness as you wish.

While onions cook drain cans of beans and set aside.

Move onions and jalapenos to one side in pan. Add some oil to empty side. Drop garlic and seasoning on to oil and bloom for 30sec to minute to release seasonings. Do not burn.

Then mix all together and pour can of beer. Bring to a simmer.

Then add beans and canned tomatos. Add some here along the way and taste.

Bring to a simmer. Add 1 can of refried beans to thicken. 

Simmer with lid on for 1 to 2 hours to meld on about medium low. Stir every 10mins. Keep an eye and add water if you need to based on your desired thickness, but should good to go. If not thick enough add more refried beans. Add salt to taste.