Debbie'S Chocolate Chili - cooking recipe

Ingredients
    2 (29 ounce) cans tomato sauce
    2 (28 ounce) cans Italian-style diced tomatoes
    2 cups diced onion
    2 tablespoons ground cumin
    1 teaspoon cayenne pepper
    1 teaspoon ground black pepper
    1 pound bacon, diced
    2 pounds bulk spicy sausage
    3 pounds lean ground beef
    1 (32 ounce) bottle hickory smoke barbeque sauce
    1/2 cup chili powder
    4 (15.25 ounce) cans kidney beans, undrained
    2 (1 ounce) squares unsweetened chocolate, chopped
    2 (12 fluid ounce) cans or bottles Irish stout beer (such as Guinness(R))
    1 cup masa flour
Preparation
    Stir tomato sauce, diced tomatoes, onion, cumin, cayenne pepper, and black pepper together in a large pot over medium heat; keep at a simmer as you prepare the meats.
    Place the bacon in a large skillet and cook over medium-high heat, turning occasionally, until crisp, about 10 minutes. Keep the skillet on heat while transferring bacon to a plate lined with paper towel to drain. Crumble bacon and stir into the tomato mixture.
    Cook and stir sausage in the bacon drippings until completely browned, 5 to 7 minutes; drain and discard grease. Stir sausage into the tomato mixture. Return skillet to medium-high heat.
    Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Stir beef into the tomato mixture.
    Stir barbeque sauce and chili powder into the tomato mixture; adjust any seasonings to your preference. Add kidney beans and chocolate to the mixture; cook and stir until the chocolate is melted, 1 to 2 minutes.
    Pour Irish stout beer into the pot and stir. Bring the mixture to a simmer and cook, stirring occasionally, until the flavors are well integrated with one another, about 1 hour.
    Stir masa flour into the chili until smooth. Bring the chili again to a simmer; cook and stir until thickened, about 15 minutes.

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