Chili con Carne with Toppings

I have more cookbooks... but many do not have recipes on page 17. It's usually some part of an intro to the cookbook. Here is a Page 17 recipe:
* Source: Cooking in Cast Iron by Mara Reid Rogers (ISBN 1-55788-367-X)
* Contributed by Catsrecipes Y-Group
* Makes 6 servings 
== Ingredients ==
* 2 tablespoons vegetable oil
* 2⅔ pounds lean boneless beef, preferably round steak, cut into 1-inch cubes
* 2 pounds fresh Mexican chorizo or spicy Spanish smoked pork-based sausages, removed from their casings and coarsely chopped
* 3 medium yellow onions, coarsely chopped
* 5 cloves garlic, crushed through a garlic press
* 2 fresh jalapeño chiles, seeded, ribs removed, and minced
* 1 (4-ounce) can chopped mild green chiles, drained
* 3 to 4 tablespoons chili powder, depending on strength
* 2 teaspoons ground cumin
* 1 tablespoon dried oregano, preferably Mexican (available from Mexican markets)
* 2 (28-ounce cans) whole tomatoes
* 1 (12-ounce) bottle dark ale or beer, preferably Mexican
* ½ cup tequila
* 1 cup canned beef broth
* 3 tablespoons unsweetened cocoa powder
* ½ teaspoon ground cinnamon
* salt and freshly ground pepper, to taste
* light brown sugar, to taste 
=== Toppings (optional) ===
* ½ cup finely chopped fresh cilantro
* 1 (15-ounce) can red kidney beans, drained
* shredded sharp cheddar cheese
* thinly sliced scallions
* sliced, pitted black olives
* sour cream, to serve 
== Directions ==
# Heat the oil in a large (6- to 8-quart) cast-iron Dutch oven over medium-high heat for 1 minute.
# Add the beef and cook, turning the beef often so it browns on all sides, 7 to 9 minutes.
# Using a slotted spoon, transfer to a bowl and reserve.
# Add the chorizo to the Dutch oven and cook, stirring constantly, until browned, 8 minutes.
# Using a slotted spoon, transfer the chorizo to the bowl with the beef and reserve until ready to use.
# Add the onion and garlic to the Dutch oven and cook, stirring, for 1 minute.
# Add the reserved meats, jalapeño chiles, green chiles, chili powder, cumin, and oregano and mix until combined.
# Stir in the tomatoes, ale, tequila, beef broth, cocoa powder, and cinnamon until well blended.
# Bring to a boil.
# Reduce the heat to medium-low and simmer, stirring often, for 2 hours.
# Season with salt, pepper, and brown sugar.
# Serve hot, passing the toppings separately, if desired. 
__NOTOC__
Category:Ale Recipes
Category:Beef Recipes
Category:Cathy's Recipes
Category:Chili Recipes
Category:Chorizo Recipes
Category:Fresh chile pepper Recipes
Category:Jalapeno pepper Recipes
Category:Onion Recipes
Category:Recipes using beer
Category:Tequila Recipes