Chili with Chorizo and Chocolate
Description
This chili with chorizo and chocolate is full of smoky, spicy flavor that's complemented by the perfect amount of sweetness — and it makes enough to feed a crowd.
Ingredients
•
1 pound hickory-smoked bacon, chopped
•
2 pounds chorizo sausage, chopped
•
3 pounds ground sirloin
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2 (29 ounce) cans tomato sauce
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2 (28 ounce) cans peeled and diced tomatoes
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2 medium onions, diced
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1 tablespoon Italian seasoning
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1/2 cup chili powder
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2 tablespoons ground cumin
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1 1/2 tablespoons brown sugar
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1 tablespoon liquid smoke flavoring
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3 teaspoons garlic juice
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2 teaspoons ground cinnamon
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4 (15 1/4 ounce) cans kidney beans, undrained
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2 (15 1/4 ounce) cans black beans, undrained
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4 jalapeno peppers, seeded and chopped
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3 ounces unsweetened chocolate, chopped
Directions
1
Heat a large stockpot over medium-high heat. Cook and stir bacon in the hot pot until browned and slightly crisp, about 5 minutes. Drain grease and set bacon aside.
2
Reduce heat to medium and add chorizo to the stockpot; cook and stir until slightly browned, about 5 minutes. Drain grease and set chorizo aside.
3
Cook and stir ground sirloin in the same pot over medium-high heat until browned, crumbly, and no longer pink, 5 to 7 minutes. Drain grease. Add bacon and chorizo. Add tomato sauce, tomatoes, onions, and Italian seasoning. Stir in chili powder, cumin, brown sugar, liquid smoke, garlic juice, and cinnamon.
4
Bring to a boil; reduce heat to a simmer and add kidney beans, black beans, jalapeños, and chocolate. Let simmer, stirring occasionally, until flavors are well blended, about 2 hours.