Heat a large Dutch oven over medium-high heat. Add the chorizo and cook for about 2 minutes to render out some of the fat. Add the ground beef, stirring frequently for a few minutes, or until cooked through. Once the beef is cooked, drain off half of the fat and add the EVOO. Add the garlic, onion, green pepper, jalapeño, bacon or ham chips, tomato sauce, Mexican seasoning, sofrito, chili powder, fire-roasted tomatoes, salsa and acorn squash. Bring up to a simmer and cook for 30 minutes, until the veggies have softened up. Add the beans and cook 2-3 minutes more to heat them through. Serve the chili on top of white rice with a generous sprinkle of grated Monterey jack cheese.