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© Copyright 1995-2023, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA
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Recipe from: Chef Babz
Servings: 8 to 10
3 tablespoons olive oil
6 pounds beef brisket, cut into 1 inch cubes
2 pounds premium pork sausage, with sage
2 large onions, chopped fine
3 cups strong coffee
6 garlic cloves, minced
28 ounce can diced tomatoes
1 dried ancho pepper, seeded & chopped fine
3 beef bouillon cubes
8 ounce can chipotle chiles in adobo, chopped fine
2 bittersweet chocolate square
2 7 ounce cans salsa verde
2 12 ounce bottles Mexican beer
1 fluid ounce tequila
juice of 1 lime
1 tablespoon brown sugar
1 tablespoon salt
1 teaspoon black pepper
3 tablespoons liquid smoke
6 tablespoons chili powder
6 tablespoons ground cumin
8 green onions, sliced, for garnish
2 cups shredded Mexican blend cheese, for garnish
Heat olive oil in large cast iron pot on high. When oil is hot, add cubed beef and cook until browned, stirring occasionally. When beef is browned, remove from pot and set aside. Drain any liquid from the pot. Return pot to stove and, on medium-high heat, cook the pork sausage and chopped onions until sausage is cooked and onions are translucent. At this point, return the cubed beef to the pot along with all the remaining ingredients. 5Stir well, cover and simmer on low to medium-low for 3 to 4 hours stirring occasionally, until beef brisket is tender and chili has thickened.
Ladle into bowls and garnish with shredded cheese blend and green onions.