Bigjibboo's Phishhook Chili Recipe

32 oz. carton of Chicken stock.
3 cans of El Pato tomato sauce
6 tbls of regular chili powder
1 tbls of minced garlic
1 can of diced green chili's
1 tsp of Adobo seasoning
2 tbls of unsweetened chocolate
1 tbls of brown sugar
1/2 a dark beer
1 large red onion diced.
The sauce from 1 small can of Chipolte peppers. It's a waste I guess....but the sauce is enough smoke flavor for me. I threw the peppers away.
Dash of hot sauce

Mixed all that together and let it simmer for an hour.
Meanwhile I browned 1.5 pounds of ground chuck, and 1 pound of pork sausage.
Add the meat to the simmering broth.

Then add:
2 tbls of Ancho Chili powder
1 tbls of unsweetened chocolate
1 tbls of cumin
1 tsp of corriander
1 can drained black beans
1 can drained kidney beans.
Juice from 1 lime

Cook for two hours on real low heat