Beer and Chocolate Chili With Smoky Sofrito Sauce
[Vegan]

Smoky Blended Sofrito (Makes 1.5 cups):

• 2 tablespoons extra virgin olive oil
• ¼ cup apple cider vinegar
• 1 cup canned diced tomatoes, drained and juices reserved for the chili
• 1 large red onion, peeled, halved and coarsely chopped
• 1 medium red pepper, cored and coarsely chopped
• 6 medium garlic cloves, peeled and lightly smashed with the side of a chef’s knife
• 1 medium jalapeno, stem removed and cut lengthwise in half
• 1 tablespoon oregano (preferably Mexican)
• 1 teaspoon kosher salt
• ½ teaspoon ancho chili powder
• ¼ teaspoon cracked black pepper
• Pinch of cayenne pepper (or more!)

For the Chili:

• 1.5 tablespoons extra virgin olive oil
• 1 large red onion, finely chopped (about 2 cups)
• 1 large carrot, peeled and diced (1 cup)
• 1 red pepper, cored and diced
• 3 medium garlic cloves, minced
• 2 teaspoons kosher salt
• ¼ teaspoon cracked black pepper or to taste
• 1 tablespoon Hungarian paprika
• 1 tablespoon chili powder
• 1 tablespoon ground cumin
• 1 tablespoon cocoa powder
• ½ tablespoon oregano (preferably Mexican)
• ¾ cup Indian Pale Ale or vegetable broth
• 2-28 ounce cans diced tomatoes
• 1-19 ounce can black beans, drained and rinsed
• 1-19 ounce can red kidney beans, drained and rinsed
• 2 cups fresh or frozen corn kernels
• ½ cup lightly packed cilantro leaves, minced