Ingredients

• 1 pound hickory-smoked bacon , chopped
• 2 pounds chorizo sausage , chopped
• 3 pounds ground sirloin
• 2 , 29 ounce
• 2 , 28 ounce
• 2 medium onions , diced
• 1 tablespoon Italian seasoning
• 0.5 cups chili powder
• 2 tablespoons ground cumin
• 1.5 tablespoons brown sugar
• 1 tablespoon liquid smoke flavoring
• 3 teaspoons garlic juice
• 2 teaspoons ground cinnamon
• 4 , 15.25 ounce
• 2 , 15.25 ounce
• 4 jalapeño peppers , seeded and chopped
• 3 ounces unsweetened chocolate , chopped

Instructions

1. 1 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.
2. 2 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.
3. 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 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.
4. 4 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.

Nutrition per serving