Ingredients
o 1.75 lbs. 80%/20% Beef Chuck, Chili grind
o 1.4 lbs. 80%/20% Beef Chuck, regular grind
o 20 oz. Publix mild Italian Link Sausage
o 2 tablespoons Olive Oil
o 2 Large Spanish Onions, coarse dice
o 7 cloves garlic, minced
o 3 Large Poblano Peppers, ¼ inch dice
o 3 Serrano Pepperâs, 1/8 inch dice
o 1 Habanero Chili, very finely diced (optional)
o 1 28oz. can Tuttorosso Crushed Tomatoes
o 1 12oz. can of Tomato Paste
o 1 bottle Fat Tire Beer
o 1 14.5oz. can Beef Broth
o 1 cup strong Coffee
o 1 teaspoon dried Oregano
o 1 teaspoon dried Basil
o 2 tablespoons Cumin, ground
o 1/2 teaspoon Coriander, ground
o 1 (3 inch) Cinnamon stick
o 1 tablespoon unsweetened Cocoa
o 2 teaspoons Kitchen Bouquet gravy flavoring
o 1/2 cup Brown Sugar
o 2 tablespoons Chili Powder
o 2 teaspoons Red Pepper Flakes
o 1 teaspoon Pendryâs Top Hat Chili Blend
o 1 teaspoon dried Ancho Chile Pepper, ground
o 1 teaspoon dried Chipotle Chile Pepper, ground
o 1 tablespoon Paprika
o 4 small Bay leaves
o 4 teaspoons Kosher Salt
o 1 teaspoon Black Pepper, ground
o ¼ cup Patron XO Café (Coffee Liqueur made with Patron Tequila)
Preparation
- Gray the ground beef (do NOT overcook) and drain grease using a colander. Then rinse cooked beef under hot tap water to remove as much grease as possible. Set aside.
- Remove casings from Italian sausage and break apart. Brown the sausage and drain grease using a colander. Then rinse cooked sausage under hot tap water to remove as much grease as possible. Cut any large chunks of sausage into small pieces. Set aside.
- Sauté onions, peppers and garlic in olive oil until tender and set aside.
- In a large stock pot combine all liquids and dry ingredients and bring to a simmer.
- Add cooked beef, sausage, onions peppers and garlic to stock pot.
- Simmer for 1 hour.
- Add ¼ cup Patron XO Café Liqueur
- Simmer for ¼ hour.
