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Author Notes: This is a modification of my more meat-heavy standard chili recipe. I'm normally not much of a chili fan, but the chocolate and cinnamon add such richness to the flavor that I find myself actually craving this!
For the beer, I used Sierra Nevada's fall seasonal, Tumbler. If that's not available, look for a different Brown Ale, Octoberfest, or perhaps Bock beer.
I used vegetable broth this time, beef broth could also be used.
Finally, the chorizo could be replaced with soyrizo to make this dish vegetarian! —thornmallow
- 2 tablespoons olive oil
- 16 ounces chorizo sausage, casing removed, cut into 1/2 inch cubes
- 1 large yellow onion, coarsely chopped
- 1/4 cup chili powder
- 1 tablespoon garlic salt
- 2 teaspoons cumin
- 1 cinnamon stick
- 3 bay leaves
- 2-4 jalapenos, slit lengthwise 3-4 times
- 1 pound sweet potato, peeled and cut into 1/2 inch cubes
- 3 (14.5 oz) cans black beans, drained
- 1 (28 oz) can whole tomatoes, drained
- 6 ounces cola
- 12 ounces decent beer
- 12-20 ounces broth (I start with about 12 ounces and add more liquid as needed as the chili simmers)
- 1 to 1.5 ounces dark chocolate, broken into small pieces
- Place oil in a large, heavy pot over medium heat. Add the onions and chorizo. Cook for a few minutes, until onions are beginning to turn turn translucent.
- Add the remaining ingredients and bring to a boil. Reduce heat and simmer for 3-5 hours (longer is better!). Stir occasionally, breaking up tomatoes.
- Before serving, discard cinnamon stick, bay leaves, and jalapeno stems!
- This recipe was entered in the contest for Your Best Root Vegetable Side
Cool Ice Cream Tips
They'll change the way you cook—er, churn
The coolest ice cream tips.
The zucchini spaghetti of Italy.
Savor the season.
Tennessee whiskey is the tops.
Orange you sweet.