Add the garlic, cumin, cocoa, and oregano. Stir constantly for about 30 seconds. *If desired, add 12 ounces of a porter or stout here and stir for 30 seconds more (see notes).
*Recipe adapted from Serious Eats.
If using canned beans, use 2-15 ounce cans kidney, 1-15 ounce can of pinto, and 1-15 ounce can of garbanzo. Make sure you save all the liquid from the cans and add vegetable stock to equal 4 cups. This serves as a substitute for the "reserved bean cooking liquid."
If you like your chile really hot, add one or two hot dried chilies like Cascabels, Pequin, or Arbol.
This is VERY IMPORTANT. To cut the bitterness in the chili, caused by how the chilies are smoked and dried, you MUST add salt. It will seem like you are adding too much but just keep adding in small portions until the bitterness is reduced and the chili tastes perfect to you. I had to add about 1.5 teaspoons to get the taste right.
*2017 Notes: I recently added a porter to this chili and it was amazing. Any porter or stout with chocolate and coffee notes will work wonderfully.