Tequila Flats Smoked Chili

prep time:: 45 min
cook time:: 3-4 hours
total time:: 4 hours

Serves 8-10

If you want the “original” four-alarm version of this dish (as the contributors first tried), don’t seed the chipotles. But don’t say we didn’t warn you.

ingredients

3 tbsp olive oil
6 lbs beef brisket (or ground beef)
2 lbs premium pork breakfast sausage with sage
2 large onions, finely chopped
3 cups strong coffee
6 cloves of garlic, minced
1 28-oz can diced tomatoes
2 dried ancho peppers, seeded and chopped fine
3 beef bouillon cubes
2 small cans chipotle peppers in adobo sauce, seeded and chopped fine
2 squares bittersweet chocolate
2 7-oz cans salsa verde
2 12-oz bottles Mexican beer
1 oz tequila
juice of 1 lime
1 tbsp brown butter
1 tbsp salt
1 tsp black pepper
3 tbsp liquid smoke
6 tbsp chili powder
6 tbsp ground cumin
1 can corn
1 can brown beans
1 can black beans
1 can diced tomatoes
1 can chick peas
8 green onions, sliced (garnish)
2 cups shredded Mexican 4-cheese blend (garnish)

directions

1
Heat olive oil in large cast iron pot on high heat. When oil is hot, add the beef and cook until browned, stirring occasionally. When beef is browned, remove from pot and set aside. Drain any liquid from the pot.
2
Return pot to stove and, on medium-high heat, cook the pork sausage and chopped onions until sausage is cooked and onion is translucent.
3
Return cubed beef to pot along with all remaining ingredients. Stir well, cover, and simmer on low to medium-low for 3 to 4 hours, stirring occasional, until beef is tender (if using brisket) and chili has thickened.
4
Serve with cheese and green onion garnish.