Smokehouse Chili

Ingredients

• 2 pounds smoked brisket
• 2 pounds smoked pork shoulder or more brisket
• 1 tablespoon extra virgin olive oil
• 2 strips artisanal bacon, cut crosswise into 1/4-inch slivers
• 1 large onion, finely chopped
• 2 poblano chiles, finely chopped
• 2 cloves garlic, minced
• 1/3 cup pure chili powder
• 2 teaspoons ground cumin, or more to taste
• 1 teaspoon dried oregano
• 1/2 teaspoon ground cinnamon
• 2 15-ounce cans pinto beans (preferably organic and low-sodium), drained, rinsed in a colander, and drained again
• 2 15-ounce cans black beans (preferably organic and low-sodium), drained, rinsed in a colander, and drained again
• 1 bottle beer (light or dark—your choice)
• 1 8-ounce can tomato sauce (preferably organic)
• 2 quarts low-sodium beef or chicken stock
• 1 tablespoon Tabasco (or other hot sauce), or to taste
• 2 ounces bittersweet chocolate, rough chopped
• Sea salt
• freshly ground black pepper
• Your choice of accompaniments, such as diced jalapeños, grated cheese, diced onions or scallions, sliced black olives, sour cream, etc.