Brown ground beef in a large pot and drain off fat. Make sure to save 1/4 cup.

Return saved fat to ground beef over medium heat and add the onion, garlic, pepper, and chiles with a large pinch of kosher salt. Cook until onions are translucent.

Mix in spices and chipotle. Continue to cook for 5 minutes, stirring occasionally.

Add stout and brown sugar then cook for 5 minutes.

Add beef stock, tomato, and tomato paste. Turn burner to low and let simmer for at least 2 hours, stirring occasionally.

Serve as needed or cool completely and refrigerate for 12-24 hours. Chili always tastes better the next day.