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