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makes a boat-load
3 T olive oil
2 cups onion, diced
1 cup carrots, diced
1 cup celery, diced
3 jalapeno peppers, minced
salt (1 tsp -- or to taste)
2 T cocoa powder
1 T chili powder
1 tsp chipotle powder
2 tsp aleppo pepper
1 T Mexican oregano
2 tsp cumin (or more, to taste)
1/2 tsp red pepper flakes
2 small cans tomato paste
12 oz beer (preferably a dark beer like stout)
~64 oz pureed roasted tomatoes
3 cups cubed butternut squash
4 poblano peppers, roasted, peeled, and diced
3 14.5 oz cans beans, rinsed and drained (your choice -- we used black, kidney, and white beans)
Heat olive oil in large stock pot over medium-high heat. Add onions, celery, jalapeno pepper, and carrots. Saute until just beginning to soften. Add a bit of salt at this point, if you like (I like). Add spices (and cocoa powder). Stir to combine. Allow the vegetable/spice mixture to remain on the heat for a few moments until the fragrance of the spices wafts up into your nose.
Add tomato paste. Stir and allow to cook for a moment or two. Add beer to tomato mixture. Watch it bubble and foam; then, incorporate it into the mix. Allow to cook until most of the alcohol smell has cooked off.
At this point, add tomato puree, and mix everything together into a delightful melange. When the mixture comes to a boil, add the diced squash. Cover and cook for 30-40 minutes, or until the squash is tender.
Add beans and poblano to chili. Stir and allow to heat through.
Serve with Monterey Jack cheese and sour cream, if desired.