I made a big chili. Any tips to add?

I just winged it making this chili, and it turned out really well, so sent what I did to my brother. Thought I'd copy it here as well. Very open to any tips etc. Thanks!

(also, just copied from my email again, so sorry for any formatting problems.)

500g chuck beef, cubed

1 pork neck bone (get butcher to chop into pieces for you)

some kind of pork - I got one of those meaty rib racks that you get here in marrickville, (probably ended up over 500g pork meat when off the bone)

1c dried black beans

1c dried kidney beans

(could use more beans if you want)

2 med onions

lots of garlic

2-3 red capsicum (depending on size, mine were small)

1 1/2 green capsicum

3-4 celery stalks

2-3 jalapenos

6 red chillis

1 can chipotle in adobo

2 cans tomatoes

3T tomato paste

500ml beef stock

2-3T hot chili powder

2-3T smoked paprika

1-2t cayenne

2-3T cumin

1T cocoa

2T oregano

2T sweet paprika

1T ground coriander

1 bottle stout/can guiness

Soak your beans (separately) the night before. In the morning/day, bring beans to boil in seperate pans and simmer for an hour or so until tender, drain.

At the same time as putting your beans on to boil, roast pork neck bones in a little olive oil, at 190C, for an hour, turning once or twice to get them brown.

Brown beef in olive oil in big pot, set aside.

In same pot, Saute diced onion and celery in olive oil til soft. Add sliced jalapenos, 3 chopped red chillis, garlic, and half can of chipotles chopped. Add tomato paste and cook for a min. Add spices and cook for a min. when it starts to stick, start deglazing with the beer. Add cocoa. You should have a dark paste. Add rest of the beer and get all good bits off the bottom. Add tomatoes. Then add beef. Get it all stirred together, put the roast pork bones in, and then the slab of ribs. Pour over beef stock so meat is mostly covered with liquid. Put lid on and simmer/braise for 3 hours, stirring occasionally so bottom doesn't burn.

When the pork looks like it will fall apart a bit, take out it all out and pull pork off all bones. Discard bones and add pork back to pot. At this stage it may need more cumin, smokey paprika, etc. and lots of salt. Add cooked beans, 1 green capsicum diced, and 1-2 red capsicum diced. Rest of chipotles chopped. If it needs more liquid add some water. Simmer for another 40-60 mins until cooked down a bit and thick. Add one more red capsicum, and half a green. I added 3 more chillis here too, beans took away a lot of heat. Cook for another halfa or so.

Serve with cheese, sour cream, and avacado.

I had some corn chips on the side too.

This makes shitloads. I actually bought containers to freeze it in. Turned out really delicious.

Oh, I forgot, before I put the last lot of capsicum in, it still needed something but couldn't figure out what, turned out it was mainly salt, it does need a lot of salt. BUT, I also asked Toby to taste it to see what it needed and he said to stir a big knob of butter through it, which really helped a lot too. Sooo yummy.

Also, I actually just used a white rabbit dark ale, but I would suggest guiness or some actual stout, I think it'll be better with that.

bon appetit