Ingredients
- 1 pound of bacon smoked over hickory wood, finely chopped
- 2 pounds of chorizo sausage, also chopped
- 3 pounds of ground sirloin meat
- 2 cans of tomato sauce, each 29 ounces
- 2 cans of tomatoes, 28 ounces each, peeled and diced
- 2 medium-sized onions, finely diced
- A tablespoon of fragrant Italian seasoning
- Half a cup of flavorful chili powder
- Two tablespoons of aromatic cumin powder
- One and a half tablespoons of rich brown sugar
- A tablespoon of liquid smoke for that authentic taste
- Three teaspoons of garlic essence
- Two teaspoons of ground cinnamon for a hint of spice
- Four jalapeno peppers, deseeded and finely chopped
- Four cans of kidney beans, 15.25 ounces each, with their juices
- Two cans of black beans, 15.25 ounces each, with their juices
- Three ounces of unsweetened chocolate, finely chopped
Step 1
Begin by heating a large stockpot over medium-high heat. Let the pot get nice and hot before adding the bacon. Cook the bacon until it reaches a delightful crispiness, which usually takes about 5 minutes. Once done, drain the bacon and set it aside for later use.
Step 2
Lower the heat to medium and introduce the chorizo to the pot. Cook and stir until the chorizo is nicely browned, which should take around 5 minutes. Drain any excess grease and set the chorizo aside.
Step 3
In the same pot, cook and stir the ground sirloin over medium-high heat until it turns brown, crumbly, and loses its pink color, usually within 5 to 7 minutes. Don't forget to drain any excess grease.
Step 4
Combine the bacon and chorizo with the cooked sirloin in the pot. Then, add tomato sauce, tomatoes, onions, and Italian seasoning. Sprinkle in chili powder, cumin, brown sugar, liquid smoke, garlic juice, and a hint of cinnamon.
Step 5
Bring the mixture to a boil, then reduce the heat to a gentle simmer. Add jalapenos, kidney beans, black beans, and an unexpected touch of chocolate. Let the flavors meld together by simmering for about 2 hours, stirring occasionally.
Step 6
Once the flavors have mingled beautifully, your hearty dish is ready to be served and enjoyed.
Extra Tips & Suggestions
- 1. Keep your chorizo chocolate chili in an airtight container to preserve its flavors and prevent any cross-contamination in the fridge.
- 2. If you have some leftovers, consider freezing them in individual portions for quick and easy meal prep on busy days.
- 3. For a creative storage solution, try spooning small amounts of the chili into ice cube trays and freezing them. Pop out a cube or two whenever you crave a burst of flavor in your dishes.
