In a dutch oven or large enameled pot, heat extra virgin olive oil over high heat until shimmering. Add onion and garlic. Saute until opaque and soft.
Break up ground beef and sausage, add to brown. Stir to brown all meats evenly over medium-high heat, approximately 10-15 minutes, due to have such a large quantity of meat.
Remove from heat and allow to cool. The next step is to drain the excess fat which can be done one of two ways. The first is to use a slotted spoon and slowly separate out the solids from liquids. The second is to pour the mixture into a large fine sieve or colander, eliminating all grease and oil, but saving meats, onion and garlic. Choose whichever method works best for you. Transfer meat, onion and garlic mixture back to your large Dutch oven or enameled pot.
Return to medium heat. Add chile powders through diced tomatoes and stir to combine. Continue over medium heat until mixture is uniformly heated, then lower to a slow simmer. Simmer for 2-3 hours, stirring occasionally. The chili will darken in color, reduce and thicken.
Approximately 30 minutes before serving, stir in semi sweet chocolate morsels.
Ladle into bowls and top with cheddar cheese or a dollop of sour cream. Serve with Crispy Corn Fritters.
If you've tried this recipe, come back and let us know how it was!
Leftovers can be refrigerated for up to a week and reheated. This recipe freezes well for up to 3 months in an airtight container.