Go for the score with this lip-smackin' chili

-Trim beef and cut into one-inch cubes. Season with salt and pepper.
-Heat oil in a pan over medium to high heat. Add the beef (do not crowd the beef, it must have room to brown). Sear on all sides until well-browned. Remove and reserve.
-Add the onions and garlic to the pan and cook over medium heat. Don't forget to stir now and then until onions become a deep brown, about 10-12 minutes. Add a small amount of beer to deglaze the bottom of the pot (dispose of the rest of the beer however you want to!).
-Add the tomato puree and broth and bring to a boil.
-Return beef and any juices it released to the pan and bring to a slow simmer. Cover pot and place in a 325-degree oven for 1 hour. Check on the chili every 20 minutes or so, stirring and skimming the fat along the way.
-Add the chilis, jalapenos, chili powders, ground cumin and oregano. Place back in the oven for another 45 minutes (don't forget to stir).
-The meat should be very, very tender by now. To finish the chili, return to simmer on stovetop and taste. If you want to add more salt, pepper, chili powder, cumin, or oregano then now is the perfect time. (Note: Adding more ingredients will not hurt my feelings!) Now, it's time to serve it up.
-Cut sourdough bread and scoop out the dough to make a bowl. Ladle in chili. Enjoy!

For the cake:
Mix melted butter, cocoa and water in a saucepan. Bring to a boil, then set aside. Combine flour, brown sugar, baking soda, salt, and cinnamon. Add cocoa mixture and beat well. Stir in 1/3 cup sweetened condensed milk, eggs and vanilla. Pour into a greased 15" x 10" baking sheet. Bake at 350 degrees for 15 minutes or until cake springs back when lightly touched. When cool, frost with chocolate icing.

For the chocolate icing:
Mix butter, milk cocoa and powdered sugar until smooth and creamy. Smooth on cake and garnish with pecans.