2 tablespoons extra virgin olive oil
1 pound beef tenderloin tips, cut into 1/4- to 1/2-inch dice
2 pounds lean ground beef or bison
1/4 pound ground pork
1 large onion, peeled and finely chopped
1 poblano pepper, seeded and finely chopped
1 to 3 fresh jalapeño peppers, seeded and finely chopped
2 cloves garlic, peeled and minced
1/3 cup pure chile powder, or more to taste
2 teaspoons ground cumin
1 teaspoon freshly ground black pepper
1 teaspoon dried oregano
1/2 teaspoon ground cinnamon
2 quarts beef or chicken stock, preferably homemade
1 bottle (12 ounces) beer, light or dark
1 can (8 ounces) tomato sauce, preferably organic
2 cans (about 15 ounces each) pinto beans, preferably organic and low sodium, rinsed and drained in a colander
2 cans (about 15 ounces each) kidney beans, preferably organic and low sodium, rinsed and drained in a colander
1 tablespoon (packed) dark brown sugar, or more to taste
1 to 3 teaspoons Tabasco sauce
1 ounce bittersweet chocolate, such as Baker’s (the budget choice) or Scharffen Berger (if you’re feeling flush)
Coarse salt (kosher or sea)
Fixings—see tips below