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

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.