Tall, Dark, And Rich Chili - cooking recipe

Ingredients

1 tablespoon olive oil
1 1/2 cups chopped onions
8 cloves garlic, minced
2 lbs ground beef
1 lb ground pork
1 spicy sausage, chopped (chorizo, Italian, any will do)
2 tablespoons ground cumin
4 tablespoons dried chipotle powder
1 tablespoon crushed red pepper flakes
2 teaspoons basil
1 teaspoon oregano
1 teaspoon thyme
1/2 teaspoon cinnamon
1 tablespoon asian hot sauce (optional)
2 ounces semisweet chocolate (do not use chips)
1 (28 ounce) can crushed tomatoes, with added puree
1 (14 1/2 ounce) can low sodium chicken broth
1 (12 ounce) bottle of chocolate stout beer (any dark beer will do)
1 (6 ounce) can tomato paste
2 (15 ounce) cans black beans

Preparation

Heat oil in large, heavy pot over medium-high heat.
Saute onions and garlic until onions are soft and translucent, about 6 minutes.
Add ground beef, ground pork, and sausage.
Saute, while breaking up the meats, for about 5 minutes.
Drain fat.
Add cumin, chipotle powder, crushed red pepper, basil, oregano, thyme, and cinnamon.
Stir 2 minutes.
Add Asian hot sauce (if using), semi-sweet chocolate, crushed tomatoes, chicken broth, beer, and tomato paste.
Simmer until thickened, stirring occasionally, about 1 hour and 15 minutes.
(Can use a crockpot) Chili can be prepared 2 days ahead (it actually tastes better when prepared at least one day in advance).
Add black beans and simmer 5 minutes before serving.