Soak and Cook the Beans
Pick through the beans and rinse them well
In a large bowl, cover them generously with water, and let them soak overnight. The next day, drain and rinse the beans and then transfer them to a large pot.
Add enough water to cover the beans by a couple of inches, along with the bay leaves, and a pinch of sea salt.
Bring the water to a boil. Lower the heat to a simmer and allow the beans to cook for 1 - 1 ½ hours, or until they're thoroughly cooked
Rinse, drain, and set them aside
Make the Chili
In a heavy large pot over medium-high heat, add the oil.
When the oil is hot, add the onions, bell peppers, and garlic; sauté until the onions have softened (~ 10 minutes)
Add the spices, stirring to coat the onions and bell peppers. Cook an additional 2 or 3 minutes, until fragrant
Add the beer, water, and 1 cup broth, the diced tomatoes, tomato paste, honey, and the dried Chipotle chili
Reduce the heat to low, and simmer for 15-20 minutes.
Add the beans and apple cider vinegar. If you like your chili thinner, add another ½ -1 cup of broth.
Simmer another 15 minutes, allowing the flavors to blend, and the chili to thicken, stirring occasionally
Season to taste with additional sea salt, pepper, or spices
Ladle chili into bowls.
Garnish each serving with cilantro, avocado, chopped green onions, and sour cream (or Greek yogurt).
The chili will keep covered, in the fridge for up to a week. It also freezes beautifully