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6 slices bacon, diced
1 onion, chopped
2 lbs ground beef
1 lb ground pork
¼ cup chili powder
3 garlic cloves, minced
1 Tbsp chipotle sauce
3 cups beef broth
2 tsp garlic powder
1 tsp cayenne pepper
1 tsp ground black pepper
1 Tbsp paprika
1 tsp salt
1 Tbsp oregano
1 tsp cumin
1 cup Cline Zinfandel
1 Tbsp red wine vinegar
2 Tbsp unsweetened cocoa powder
1 Tbsp firmly packed brown sugar
¼ cup corn flour
28 oz crushed tomatoes, chopped
15 oz black beans
15 oz pinto beans
In a Dutch oven, heat the bacon and onion over medium-high heat until fat and onion are almost translucent. Brown the ground beef and pork with 2 tablespoons of the chili powder and minced garlic. Add the chipotle sauce, 2 cups of beef broth and bring to a boil. Reduce heat to low and simmer for 30 minutes.
Stir in garlic powder, cayenne pepper, black pepper, paprika, salt, oregano, cumin, remaining chili powder, and wine. Bring to a boil and reduce heat to low. Add vinegar, cocoa, Tabasco and brown sugar and cover and simmer for 30 minutes.
Slowly pour a cup full of the broth into the corn flour. Still until there are no lumps. Stir into the chili. Add tomatoes and beans, cover Dutch oven and simmer for 1½ -2 hours stirring occasionally. Serve.
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