Tequila Chili

Serves 8-10

3 TBS. olive oil
6 Lbs beef brisket (cut into 1”cubes)
2 Lbs premium pork breakfast sausage with sage
2 Lg. onions, chopped fine
3 beef bouillon cubes
2 Small cans chipotle peppers in adobo sauce, chopped
fine
2 squares bittersweet chocolate
2 7oz. cans salsa Verde
2 12oz. bottles beer/ 1oz tequila/ juice of one lime
1 Tsp salt/ 6Tbs. black pepper/ 3Tbs. liquid smoke
6 Tbs. chili powder/ 6Tbs. ground cumin/ 8 green onions,
sliced
2 cps shredded Mexican 4 cheese blend cheese

Heat olive oil in large cast iron pot on high heat. When oil is hot, add the cubed beef and cook until browned, stirring occasionally. When beef is browned, remove from pot and set aside. Drain any liquid from 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. Stir well, cover, and simmer on low to medium-low for 3 to 4 hrs, stirring occasionally, until beef brisket is tender and chili has thickened. Ladle into bowls and garnish with shredded cheese blend and sliced green onions.