Tinkering in the Kitchen - Chipotle Chili Stew

Tinkering is fun, be it in the shop or in the kitchen.  This started as a recipe forwarded by a family member, and I made several major changes to it (and yes, I was working on it live and it accidentally posted for a bit). She added some crushed tortilla chips to it to thicken it up, I just used less stock, and changed most of the ingredients, but it still has ground meat in it!

It's not a true "Texas Chili," as it has beans, and is more stew, than soup.  But it was still very good, whatever you call it.

Range Chipotle Chili Stew

Ingredients:
3 Tablespoons bacon grease for sauteing
1 cup chopped sweet onions
1 Tablespoon minced garlic
1/4 cup chopped yellow peppers
1 to 1 1/2 pound(s) ground meat
1 (28-ounce) can diced tomatoes (I used one 14 oz can tomatoes, one of Rotel)
1 chipotle pepper minced (the kind in adobo sauce, do NOT rinse)
2 cans black beans, drained and rinsed
2 Tablespoons Penzey's 9000 chili powder (or use Chili powder to which you've added a dash of Smoked Paprika, Cumin and Ancho Chili powder)
1 and ½ teaspoons sea salt
1 and 1/2 teaspoons Italian seasoning
1 tablespoon raw honey plus 1 teaspoon molasses
2 cups chicken broth (more to taste)
1/2  teaspoon (I used 1 tsp. as I like it spicy) hot sauce (My favorite - Singing Smoke by Indiana's own Scoville Brothers)
1 square 80-90% cacao dark chocolate, finely grated

Directions:
In a large skillet or Le Creuset Round Dutch Oven, sauté onions, garlic and peppers in bacon grease, adding a little olive oil if needed to prevent sticking, over medium heat until onions are translucent, remove with slotted spoon.  Cook meat in drippings until browned.  Drain off some of the fat, but not all, leave a tablespoon, a little more if you're using turkey or ground venison.

Add  sauteed veggies and remaining ingredients stir, cover and simmer on low for an hour, stirring every once in a while

Now, what to go with it?

Oh, that's easy!