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
chorizo sausage, casing removed, cut into 1/2 inch cubes
large yellow onion, coarsely chopped
jalapenos, slit lengthwise 3-4 times
sweet potato, peeled and cut into 1/2 inch cubes
(14.5 oz) cans black beans, drained
(28 oz) can whole tomatoes, drained
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
In This Recipe
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!