Chili with Chorizo and Chocolate
Ingreadient
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1 pound hickory-smoked bacon, chopped
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2 pounds chorizo sausage, chopped
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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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½ cup chili powder
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2 tablespoons ground cumin
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1 ½ 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 (15.25 ounce) cans kidney beans, undrained
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2 (15.25 ounce) cans black beans, undrained
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4 jalapeño peppers, seeded and chopped
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3 ounces unsweetened chocolate, chopped
Direction
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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.
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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.
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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.
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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.
