Slow Cooker Beef and Chorizo Chili with Dark Chocolate

In a large skillet, brown the ground beef and chorizo over medium-high heat. Drain off any excess grease.

Add the diced onion, green bell pepper, and red bell pepper to the skillet and cook until softened, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant.

Transfer the beef and vegetable mixture to a slow cooker.

Add the diced tomatoes, tomato paste, kidney beans, black beans, beef broth, chili powder, cumin, smoked paprika, dried oregano, cayenne pepper, salt, and black pepper to the slow cooker.

Stir well to combine all ingredients.

Cover and cook on low for 6-8 hours or on high for 3-4 hours.

In the last 30 minutes of cooking, stir in the chopped dark chocolate. Let it melt and stir until fully incorporated.

Taste and adjust seasonings as needed.

Serve hot with your favorite toppings such as shredded cheese, sour cream, chopped green onions, avocado, and tortilla chips.