Three Bean Chili

• 2 tablespoons vegetable oil
• 1 onion, chopped
• 4 cloves garlic, chopped
• 2 jalapenos, sliced in half and seeds removed (or more to taste)
• 2 tablespoons good quality chili powder (I use Penzey's medium spice)
• 1 tablespoon paprika
• 4 teaspoons ground cumin
• 1 tablespoon unsweetened cocoa powder
• 1 teaspoon freshly ground black pepper
• 1 teaspoon kosher salt
• 1 12 ounce bottle of beer (I use a dark beer, such as Guinness)
• 1 28 ounce can whole tomatoes, chopped and juices reserved
• 1 6 ounce can tomato paste
• 6 15 ounce cans beans (a combination of black, pinto and kidney), drained and rinsed
• Chopped green onions for serving
• Sour cream for serving
• Shredded cheddar cheese for serving

1. In a large soup pot, heat the oil over medium heat. Add the onions and garlic and saute until soft. Add the jalapenos, chili powder, cumin, cocoa powder, pepper and salt. Stir until fragrant, about 1 minute.
2. Pour in the beer, and add the tomatoes, the juices, tomato paste and beans. Stir and cook until it just starts to bubble. Partially cover the pot, lower heat to very low and let simmer for about an hour.
3. Stir a few times to make sure it does not stick to the bottom. If you prefer the chili to be thicker, uncover for the last 10 minutes or so.
4. Serve with green onions, sour cream, cheese or other favorite garnishes.

vegetable oil, onion, garlic, jalapenos, chili powder, paprika, ground cumin, cocoa, freshly ground black pepper, kosher salt, tomatoes, tomato paste, beans, green onions, sour cream, cheddar cheese

Taken from food52.com/recipes/15872-three-bean-chili (may not work)