In a large stock pot, heat the oil. When hot, add the onion, carrots and pasilla peppers and cook, stirring, until the onions are translucent.
Add the chicken and continue cooking until lightly browned. Add the garlic, cumin, piquillo peppers, coffee, tomato paste, crushed tomatoes, molasses, apple cider, Worcestershire sauce and water/broth. Stir well and bring to a simmer. Add the beans and simmer for 30 minutes, stirring constantly. Season to taste.
For the honey butter, beat the softened butter with the salt, sugar and honey until incorporated and fluffy.
Serve the chili with sour cream, scallions, cornbread and honey butter.