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
Ingredients
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2 tablespoons
olive oil
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16 ounces
chorizo sausage, casing removed, cut into 1/2 inch cubes
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1
large yellow onion, coarsely chopped
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1/4 cup
chili powder
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1 tablespoon
garlic salt
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2 teaspoons
cumin
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1
cinnamon stick
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3
bay leaves
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2-4
jalapenos, slit lengthwise 3-4 times
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1 pound
sweet potato, peeled and cut into 1/2 inch cubes
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3
(14.5 oz) cans black beans, drained
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1
(28 oz) can whole tomatoes, drained
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6 ounces
cola
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12 ounces
decent beer
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12-20 ounces
broth (I start with about 12 ounces and add more liquid as needed as the chili simmers)
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1 to 1.5 ounces
dark chocolate, broken into small pieces
Directions
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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.
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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.
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Before serving, discard cinnamon stick, bay leaves, and jalapeno stems!
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