• 2 pounds bulk pork sausage
• 6 pounds beef brisket, in 1/2 inch cubes
• 3 tablespoons olive oil
• 2 large spanish onions, chopped fine
• 3 cups strong brewed coffee
• 6 cloves garlic, minced
• 1 (28 oz) can diced tomatoes
• 2 dried ancho peppers, seeded and finely chopped
• 2 small cans chipotle peppers in adobo sauce, chopped fine
• 2 squares bittersweet chocolate
• 3 beef bouillon cubes
• 2 (7 oz) cans salsa verde
• 2 (12 oz) bottles mexican beer
• Juice of one lime
• 1 tablespoon brown sugar
• 1 tablespoon salt
• 1 teaspoon black pepper
• 6 tablespoons chili powder
• 4 tablespoons ground cumin
• 8 scallions, sliced (for garnish)
• 2 cups mexican four-cheese blend (for garnish)

Method

heat olive oil in large skillet or dutch oven on high heat. Working in batches, brown the beef on all sides, stirring often. Remove each batch of meat and set aside. Drain any liquid from pot.

Brown the sausage and onion on medium-high heat until sausage is cooked and the onion is translucent. Return beef to pot along with all remaining ingredients.

Stir well.  Bring to a boil.  When boiling, immediately lower heat so that the mixture simmers.  Cover and simmer over low heat for 3-4 hours, stirring occasionally.  Chili is done when brisket is tender and chili has thickened.

Garnish with cheese and scallions.

Serves 8

Contributor: Fred Avin

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