Black bean chili with cheddar crust

Take this dish to your next tailgate by transporting the whole pot wrapped in a big towel.

2 tablespoons vegetable oil
2 large onions, diced
3 medium carrots, chopped
2 ribs celery, sliced
3 jalapeno peppers, seeded and minced
1 tablespoon chili powder
1 tablespoon cocoa powder
1 teaspoon cumin seed
1 28-ounce cans crushed tomatoes
1 12-ounce bottle dark beer
6 cups black beans, cooked (about 1 pound uncooked)
2 cups (8 ounces) shredded part skim sharp cheddar cheese

Sauté onions in vegetable oil over medium high heat in extra-large saucepan. Add tomato paste, chili powder, cocoa powder and cumin, and cook until mixture caramelizes to a dark brown, about ten minutes. Stir in carrots, celery and jalapenos and stir to coat. Add crushed tomatoes, beer and beans. Simmer for at least an hour, up to two hours.

Preheat broiler. Pour chili into 2-quart casserole dish, or individual 1-cup bowls and top with shredded cheddar. Broil until cheese is bubbly.

Serves eight.