Mexican Mole Poblano Inspired Chili

2 tablespoons olive oil

1 ½ cups chopped onions

1 cup chopped green pepper

1 (4 ounce) can chopped green chilies

8 large garlic cloves, chopped

3 pounds cubed beef stew meat

5 tablespoons chili powder

2 tablespoons ground cumin

2 teaspoons dried basil

1 teaspoon cayenne pepper

1 teaspoon crushed red pepper flakes

1 teaspoon dried oregano

1 teaspoon dried thyme

1 bay leaf

1 cinnamon stick

1 (28 ounce) can crushed tomatoes in puree

1 (14.5 ounce) can beef broth

1 (12 fluid ounce) bottle dark beer

1 (6 ounce) can tomato paste

1 (15 ounce) can chili beans

2 (1 ounce) squares bittersweet chocolate, chopped

salt and pepper, to taste

Heat oil in a large, heavy pot over medium-high heat. Stir in onions, green peppers, green chilies, and garlic. Cook and stir until onions are soft and translucent, about 8 minutes. Add the stew meat to the pot, cook until well browned, about 5 minutes.

Stir the chili power, cumin, basil, cayenne pepper, crushed red pepper, oregano, thyme, bay leaf, and cinnamon stick into the pot. Cook and stir until spices are aromatic, about 2 minutes.

Pour the crushed tomatoes, beef broth, and beer into the pot; stir in the tomato paste. Bring chili to a simmer and cook until beef is very tender and the liquids have thickened, about 1 hour and 15 minutes.

Mix the chili beans and chocolate into the chili. Simmer until the chocolate has melted and the chili is hot, 5 minutes. Remove cinnamon stick and bay leaf. Season to taste with salt and pepper.