Chili with Chorizo and Chocolate

The smokiness of the bacon and liquid smoke complements the spiciness of the chorizo and sweetness of the chocolate in this chili. Just like any other chili, this is better the next day. Serve with a dollop of cilantro sour cream or some chocolate shavings.

• Preparation Time: 30 mins
• Cooking Time: 2 hr
• Total Time: 2 hr 30 mins
• Calories: 486 Calories

Ingredients

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

Recipe Instructions

Step 1

Heat a large stockpot over medium-high heat. Brown bacon in the hot pot until slightly crisp, about 5 minutes. Drain and set bacon aside.

Step 2

Reduce heat to medium and add chorizo; cook and stir until slightly browned, about 5 minutes. Drain and set aside.

Step 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 the grease. Add the bacon and chorizo. Add tomato sauce, tomatoes, onions, and Italian seasoning. Stir in chili powder, cumin, brown sugar, liquid smoke, garlic juice, and cinnamon.

Step 4

Bring to a boil; reduce heat to a simmer and add jalapenos, kidney beans, black beans, and chocolate. Let simmer, stirring occasionally, until flavors are well blended, about 2 hours. Serve.