Chorizo Chili Infused with Chocolate

Ingredients

• 1 pound hickory-smoked bacon, chopped
• 2 pounds chorizo sausage, chopped
• 3 pounds ground sirloin
• 2 (29 ounce) cans tomato sauce
• 2 (28 ounce) cans peeled and diced tomatoes
• 2 medium onions, diced
• 1 tablespoon Italian seasoning
• ½ cup chili powder
• 2 tablespoons ground cumin
• 1 ½ tablespoons brown sugar
• 1 tablespoon liquid smoke flavoring
• 3 teaspoons garlic juice
• 2 teaspoons ground cinnamon
• 4 jalapeno peppers, seeded and chopped
• 4 (15.25 ounce) cans kidney beans, undrained
• 2 (15.25 ounce) cans black beans, undrained
• 3 ounces unsweetened chocolate, chopped

Step 1

Gently heat a large pot over medium-high heat. Cook the bacon until it’s just a little crispy, about 5 minutes, then take it out and set it aside. Turn the heat down to medium and add the chorizo to the same pot. Cook it, stirring now and then, until it’s nicely browned, around 5 minutes. Drain the chorizo and put it with the bacon.

Step 2

Cook the ground sirloin in the pot over medium-high heat until it’s browned and crumbly, with no pink left—this should take about 5 to 7 minutes. Drain off any excess grease. Then, add the cooked bacon and chorizo back into the pot.

Step 3

Pour in the tomato sauce, canned tomatoes, and chopped onions. Sprinkle in the Italian seasoning, chili powder, cumin, brown sugar, liquid smoke, garlic juice, and a pinch of cinnamon. Give everything a good stir to combine.

Step 4

Bring the chili to a boil, then lower the heat so it simmers gently. Add the jalapeños, kidney beans, black beans, and a bit of chocolate. Let it simmer uncovered for about 2 hours, stirring occasionally. This slow cooking helps all the flavors meld together beautifully. When it’s ready, ladle it into bowls and enjoy!