Chili con Carne with Toppings

Description
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

 * 1) Heat the oil in a large (6- to 8-quart) cast-iron dutch oven over medium-high heat for 1 minute.
 * 2) Add the beef and cook, turning the beef often so it browns on all sides, 7 to 9 minutes.
 * 3) Using a slotted spoon, transfer to a bowl and reserve.
 * 4) Add the chorizo to the dutch oven and cook, stirring constantly, until browned, 8 minutes.
 * 5) Using a slotted spoon, transfer the chorizo to the bowl with the beef and reserve until ready to use.
 * 6) Add the onion and garlic to the dutch oven and cook, stirring, for 1 minute.
 * 7) Add the reserved meats, jalapeño chiles, green chiles, chili powder, cumin, and oregano and mix until combined.
 * 8) Stir in the tomatoes, ale, tequila, beef broth, cocoa powder, and cinnamon until well blended.
 * 9) Bring to a boil.
 * 10) Reduce the heat to medium-low and simmer, stirring often, for 2 hours.
 * 11) Season with salt, pepper, and brown sugar.
 * 12) Serve hot, passing the toppings separately, if desired.