Brown the ground beef in a large skillet over medium heat until mostly cooked through. A little pink is fine. Add the diced onion, bell pepper, and garlic and stir to combine. Cooking over medium heat until onion is translucent. Transfer the beef mixture to a 6 quart crockpot or slow cooker. Add the beans. Top with diced tomatoes, tomato paste, beer and hot sauce. Next add the seasonings (chili powder, cumin, paprika, cayenne, salt, and pepper). Pour tomato sauce over the top and stir to combine. Place the lid on the slow cooker and cook on low for 4 to 6 hours or on high for 2 to 3 hours, stirring occasionally. Serve with desired toppings such as shredded cheese, sour cream, jalapenos, tortilla chips, etc.

Preheat oven to 350°F. Line an 8×8 baking pan with foil or parchment paper. Lightly grease the foil/parchment. In a medium bowl combine cocoa powder, powdered sugar, flour, and salt. Set aside. In a large bowl combine butter and granulated sugar, whisk briefly, then allow the mixture to sit at room temp for 5 minutes. After 5 minutes, whisk the mixture vigorously for about 30 seconds. Add eggs, water, and vanilla extract. Whisk until well combined.