Chili Rick's

Ingredients

• 1 pound bacon diced
• 32 ounce hickory smoke barbeque sauce 
• 56 ounce tomatoes diced peeled canned
• 61 ounce kidney beans undrained canned
• 58 ounce tomato sauce canned
• 0.5 cup chili powder 
• 1 tablespoon penzey's southwest seasoning italian
• 3 pounds ground beef lean
• 2 cups onion diced
• 2 pounds spicy sausage 
• 2 ounce chocolate unsweetened chopped

Equipment

• frying pan
• pot
• dutch oven

Directions

1. In a large pot or Dutch oven over medium heat, combine tomato sauce, tomatoes, onion and Italian seasoning.
2. In a large skillet over medium heat, cook bacon until slightly crisp.
3. Drain and stir into the pot.
4. In the same skillet over medium heat, cook sausage until brown.
5. Drain and stir into the pot.
6. In the same skillet over medium heat, cook the beef until brown.
7. Drain and stir into the pot.
8. Stir the barbeque sauce and chili powder into the pot; taste and adjust seasonings. Stir in the kidney beans and chocolate and simmer until flavors are well blended.
9. Serve.