This hearty chili combines the smoky spice of chorizo with a rich hint of chocolate for a unique and comforting twist. Perfect for cozy nights, it’s a flavorful dish that’s sure to warm you up from the inside out.
Start by heating 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.
Next, 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.
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.
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!
- Brown the chorizo well to bring out its full flavor before adding other ingredients.
- Use dark chocolate with at least 70% cocoa for the best balance of bitterness and richness.
- Let the chili simmer gently to allow the flavors to meld together nicely.
This dish combines bold, spicy flavors with a subtle hint of sweetness from the chocolate. The rich chorizo adds a smoky depth that makes every bite satisfying. It’s a comforting meal that warms you up on chilly days.
Serve this chili with a side of warm cornbread or over steamed rice. A dollop of sour cream and some chopped fresh cilantro can add a refreshing contrast. For extra texture, sprinkle with crushed tortilla chips or shredded cheese.
Store leftovers in an airtight container in the refrigerator for up to 4 days. This chili also freezes well; cool completely before transferring to a freezer-safe container and use within 3 months. Reheat gently on the stove, stirring occasionally.
