I know this ingredients list is long but it does make quite a bit of chili to last you all week. The cocoa may seem like a strange ingredient but it is used in the popular Mexican mole sauce. Serve this chili with Cashew Cream (with an extra teaspoon of cider vinegar), green onions, avocado, cilantro or lime wedges. This recipe makes about 9 cups of chili. Like most stews and soups, this tastes better the next day when all the flavours have mellowed out. To make this recipe gluten free, replace the beer with a gluten free vegetable stock.