Sweet Potato And Black Bean Chili With Chorizo

• 2 tablespoons olive oil
• 16 ounces chorizo sausage, casing removed, cut into 1/2 inch cubes
• 1 large yellow onion, coarsely chopped
• 1/4 cup chili powder
• 1 tablespoon garlic salt
• 2 teaspoons cumin
• 1 cinnamon stick
• 3 bay leaves
• 2-4 jalapenos, slit lengthwise 3-4 times
• 1 pound sweet potato, peeled and cut into 1/2 inch cubes
• 3 (14.5 oz) cans black beans, drained
• 1 (28 oz) can whole tomatoes, drained
• 6 ounces cola
• 12 ounces decent beer
• 12-20 ounces broth (I start with about 12 ounces and add more liquid as needed as the chili simmers)
• 1 to 1.5 ounces dark chocolate, broken into small pieces

1. Place oil in a large, heavy pot over medium heat. Add the onions and chorizo. Cook for a few minutes, until onions are beginning to turn turn translucent.
2. Add the remaining ingredients and bring to a boil. Reduce heat and simmer for 3-5 hours (longer is better!). Stir occasionally, breaking up tomatoes.
3. Before serving, discard cinnamon stick, bay leaves, and jalapeno stems!

olive oil, chorizo sausage, yellow onion, chili powder, garlic salt, cumin, cinnamon, bay leaves, jalapenos, sweet potato, black beans, tomatoes, cola, decent beer, broth, chocolate

Taken from food52.com/recipes/14602-sweet-potato-and-black-bean-chili-with-chorizo (may not work)