This chili recipe is incredibly rich and complex, without tipping into "chocolatey" territory. Smoky chipotle, cumin, and lime balance the sweetness perfectly, and a handful of cilantro provides the perfect burst of freshness to cut through the richness.
In a large skillet, sauté onion and garlic until they start to become translucent, about 1-2 minutes. Add diced peppers and sauté until softened, about 1 minute more. Transfer onion, garlic, and peppers to a large stockpot and set aside.
Brown ground beef and sirloin in the skillet with the cumin. Drain excess fat and add 1/2 bottle of Harpoon Oyster Creek Stout to pan. Once the beer has cooked down a little, transfer beef mixture to the stockpot with the onions and peppers. Add the rest of the beer to the stockpot.
Add the tomato sauce, diced tomatoes, kidney beans, tomato paste, cayenne, chipotle, Taza chocolate, dried guajillos, cut-up lime, Worcestershire sauce, and cilantro to the stockpot and cook on low heat, simmering for at least 4 hours.
Serve warm with garnishes.