Hank's Hot Lava Chili

Note: Purists sneer at chili with beans but black beans 
give this chili the proper flavor and colour.

2 - 2 1/2 lbs. ground turkey
2 cans of black beans (You can soak and cook your own 
if you've time.) 
1 large Spanish onion chopped coarsely
3 cloves of chopped garlic (I'm not shy about garlic 
normally but I didn't want to overwhelm the other flavours) 
3/4 cup chopped cilantro
1 green bell pepper, chopped finely
1/2 - 3/4 cup of molasses
2 1/2 oz unsweetened baker's chocolate
1 pint heavy stout
4 dried Anaheim chilis (chopped or processed through a mill) 
1 tablespoon ground coriander seeds
2 tablespoons of grocery store variety chili powder 
1 1/2 tsp black pepper
salt to taste
1/2 tsp white pepper
1/2 tsp ground sage
1/4 tsp ground cloves
1/3 bottle of "Smokin' Orange" hot sauce (NOTE: this 
stuff is VERY HOT.) 

Brown the turkey lightly in a skillet with a little olive oil. 

In a crock pot, combine all the other ingredients except 
for the cilantro. Add the turkey, straining out any residual 
liquid. Stir careully. Be sure to have enough liquid in the 
pot so that the top layer doesn't dry out overnight. Use 
stout, not water. (Try using a little tequila too.) Add 
the cilantro about 20 minutes before serving time for best 
flavor.
Cook on a low setting overnight. Taste in the morning, 
adjust your seasonings and enjoy, plain or over rice.