Blackamore's smoked chipotle firehouse chili

MAKES 12 SERVINGS

1/2 cup virgin olive oil

2 tablespoons garlic, crushed

1 onion, chopped

2 jalapeno, halved and seeded

1 green pepper, chopped

1 ( 12-ounce) bottle Berghoff dark beer

4 tablespoons brown sugar

1 (1-ounce) square from an 8-ounce Bakers unsweetened chocolate bar

1 pound ground sirloin

1 pound ground chuck

1-1/2 tablespoons oregano

2 envelopes Sazon cilantro and tomato seasoning

1 teaspoon salt

3 tablespoons chili powder

1 (29-ounce) can diced tomatoes

2 tablespoons Hungarian paprika

2 tablespoons Tabasco Smoke Chipotle sauce

1 (28-ounce) can crushed tomatoes

1 (15-ounce) can Hormel Chili with Tabasco flavor

1 (29-ounce) can pinto beans

Fresh cilantro

In a large stock pot heat olive oil, add crushed garlic followed by the onion, jalapenos and green pepper. Saute and simmer.

In a separate pan pour beer, then add brown sugar and chocolate. Cook down to a reduction.

In a skillet add the meat, season with oregano, sazon mix, salt and 1 tablespoon of chili powder. Cook until browned and set aside.

Add diced tomatoes and remaining seasonings to stock pot. Cook for 5 minutes.

Add crushed tomatoes, meat, Tabasco sauce and beer reduction. Stir thoroughly.

Drain can of beans and add to mixture. Cook for 45 minutes then add cilantro.

Nutrition facts per serving: 420 calories, 21 g fat, 6 g saturated fat, 64 mg cholesterol, 31 g carbohydrates, 26 g protein, 885 mg sodium, 8 g fiber