Step 1

In large Dutch oven or heavy bottomed stock pot, brown the beef and sausage breaking apart any chunks until cooked throughout.  With a ladle, strain off and discard excess fat - a couple tablespoons left in pot is fine.

Step 2

While meat is cooking, in food processor, pulse onion, sweet peppers, garlic cloves, and chipotle peppers until very finely chopped.

Step 3

Add chopped veggie mixture to dutch oven and sauté 3-5 minutes.

Step 4

Add in all dry spices and powders: chili powder, SMOKED paprika, cumin, garlic, onion, salt, cocoa, brown sugar, and cornmeal.  Stir to incorporate well.

Step 5

Stir in tomato paste and molasses and mix throughout.

Step 6

Stir in drained beans, tomatoes and their juices, and the beer.  Bring to a boil and reduce to a simmer.  Simmer with cover on low for 1-2 hours (the longer the better, but 1 hour will do the trick).

Step 7

Check and adjust seasonings as needed.  Too spicy?  Add sweet.  Too bland?  Up the salt.  Serve immediately OR refrigerate 1-2 days for optimal flavors.