Smoky Chorizo and Chocolate Chili

Name: Smoky Chorizo and Chocolate Chili
Prep time: 30 min
Cook time: 2 h 20 min
Total time: 2 h 50 min
Yield: 20 servings
Cuisine: Tex-Mex, American, Mexican
Ingredients: 30.5 oz Black Beans; 1.5 tbsp Brown Sugar; 0.5 cup Chili Powder; 4 whole Diced Jalapeño Peppers; 56 oz Diced Tomatoes; 2 whole Diced Yellow Onion; 2 tsp Ground Cinnamon; 2 tbsp Ground Cumin; 3 lb Ground Sirloin; 1 lb Hickory Smoked Bacon; 1 tbsp Italian Seasoning; 3 tsp Juice; 61 oz Kidney Beans; 1 tbsp Liquid Smoke; 2 lb Mexican Chorizo; 58 oz Tomato Sauce; 3 oz Unsweetened Chocolate

Dinner 🍽️Lunch 🥪Soup 🍲 Tex-Mex 🇺🇸🇲🇽American Mexican High-Protein 💪Gluten-Free Comfort-Food

Smoky Chorizo and Chocolate Chili brings together layers of heat, richness, and sweetness in every spoonful. Bacon and chorizo deepen the meaty base, while tomatoes and beans balance the spice; a touch of unsweetened chocolate adds a silky, bittersweet finish. Perfect for game day or a cozy winter dinner when you want a bold, crowd-pleasing pot.

Prep30 mins
Cook2 hrs 20 mins
Serves20
DifficultyMedium

1

Heat a large stockpot over medium-high heat. Cook and stir the bacon in the hot pot until browned and slightly crisp, about 5 minutes. Drain the grease and set the bacon aside.
2

Lower the heat to medium and add the chorizo to the stockpot; cook and stir until slightly browned, about 5 minutes. Drain the grease and set the chorizo aside.
3

Cook and stir the 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 the tomato sauce, tomatoes, onions, and Italian seasoning. Stir in the chili powder, cumin, brown sugar, liquid smoke, garlic juice, and cinnamon.
4

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