Prep: Dice sweet onions; mince or finely chop jalapenos (seed if you want less heat). Drain and rinse black beans and dark red kidney beans.
Brown: In a large pot or Dutch oven over medium-high heat, brown the ground beef, breaking it up, until no longer pink. Drain excess fat if needed.
Aromatics: Add onions and jalapenos; cook until softened, about 5 minutes.
Season: Stir in taco seasoning and cocoa powder; cook 1 minute until fragrant.
Deglaze: Pour in IPA; scrape browned bits. Simmer a few minutes to reduce slightly.
Simmer: Stir in tomato puree, black beans, and kidney beans. Bring to a gentle simmer; cook uncovered or partly covered about 30-40 minutes, stirring occasionally, until thickened and flavors meld.
Spinach: Stir in spinach near the end until wilted. Taste and adjust salt/heat. Serve hot.