In a large soup pot, heat the oil over medium heat. Add the onions and garlic and sauté until soft. Add the jalapenos, chili powder, cumin, cocoa powder, pepper and salt. Stir until fragrant, about 1 minute.
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.
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.
Serve with green onions, sour cream, cheese or other favorite garnishes.
I am a passionate home cook for my family and friends. I recently started writing a food blog (www.bluekaleroad.com) and love creating new recipes, writing about food and sharing stories. We are part of a CSA and really appreciate all the terrific produce grown in the Seattle area. In a continued effort to eat locally, we started raising backyard chickens (love our little flock!) and are enjoying the beautiful, fresh eggs. The Food52 community is inspiring and I find myself glued to the site checking out delicious recipes!