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- Preparing Time: 2 hours and 50 minutes
- Total Time: -
- Served Person: 20
- 2 tablespoons ground cumin
- 2 teaspoons ground cinnamon
- 1 tablespoon italian seasoning
- 1 1/2 tablespoons brown sugar
- 1/2 cup chili powder
- 1 tablespoon liquid smoke flavoring
- 2 medium onions, diced
- 3 ounces unsweetened chocolate, chopped
- 3 pounds ground sirloin
- 4 jalapeno peppers, seeded and chopped
- 1 pound hickory-smoked bacon, chopped
- 2 pounds chorizo sausage, chopped
- 2 (29 ounce) cans tomato sauce
- 2 (28 ounce) cans peeled and diced tomatoes
- 3 teaspoons garlic juice
- 4 (15.25 ounce) cans kidney beans, undrained
- 2 (15.25 ounce) cans black beans, undrained
- Carbohydrate 34.1
- Cholesterol 90
- Fat 25.7
- Protein 31.4
- Sodium 1511
- Calories 486 calories;
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. Reduce heat to medium and add chorizo; cook and stir until slightly browned, about 5 minutes. Drain and set aside. 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. 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.
