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1
Add the spices and the liquid ingredients (beer, tequila, whiskey, tomato past and sauce) to an 8 quart pot.
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2
Slowly bring to a boil.
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3
Dice the bacon and fry until softened and the fat begins to render.
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4
Add the bacon and the bacon fat to the pot.
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5
Brown the Chorizo, sausage and chuck in a large pan, drain and add to the pot.
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6
Slowly bring to a boil again.
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7
For the peppers, remove the caps and ends, halve lengthwise and slice about 1/4 inch thick.
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8
Peal and crush the garlic cloves.
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9
Drain the beans.
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10
Dice the onions, then add the peppers, garlic, beans and onion to the pot.
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11
Reduce the heat, and slowly rise to, once again, bring to a slow boil, with a the lid only partially convering the pot.
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12
Taste adjust salt and pepper if neccessary.
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13
After about an hour, in a double boiler, melt the chocolate then add to the pot.
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14
Again, bring to a slow boil.
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15
This time, reduce to head to a simmer and let cook for another 3 hours.
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16
I serve plain or over rice, with chocolate treats to ease the heat.
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17
The recipes for this contest, which were provided by contributors who may not be professional chefs, have not been tested in Food Network's kitchens.
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18
Therefore, Food Network cannot attest to the accuracy of any of the recipes.
