Chili con Carne with Toppings

Ingredients

• vegetable oil
  2 tablespoons
• lean boneless beef

  preferably round steak, cut into 1-inch cubes
  2⅔ pounds
• fresh Mexican chorizo or spicy Spanish smoked pork-based sausages

  removed from their casings and coarsely chopped
  2 pounds
• yellow onions

  coarsely chopped
  3 medium
• garlic

  crushed through a garlic press
  5 cloves
• fresh jalapeño chiles

  seeded, ribs removed, and minced
  2 unit
• (4-ounce) can chopped mild green chiles

  drained
  1 unit
• chili powder

  depending on strength
  3 to 4 tablespoons
• ground cumin
  2 teaspoons
• dried oregano

  preferably Mexican (available from Mexican markets)
  1 tablespoon
• (28-ounce cans) whole tomatoes
  2 unit
• (12-ounce) bottle dark ale or beer

  preferably Mexican
  1 unit
• tequila
  ½ cup
• canned beef broth
  1 cup
• unsweetened cocoa powder
  3 tablespoons
• ground cinnamon
  ½ teaspoon
• salt and freshly ground pepper

  to taste
  1 unit
• light brown sugar

  to taste
  1 unit