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Ingredients

• 3 TBS olive oil
• 3 lbs uncooked tri-tip beef cut into 1 inch cubes.
• 1 lb pork sausage
• 1 large white onion
• 15 oz beef stock
• 1 small can chipotle peppers in adobe sauce, chopped fine
• 1 square bittersweet chocolate
• 7 oz salsa verde
• 12 oz bottled cream stout
• 1 oz spiced rum
• 1 lime, juiced
• 1.5 TBS ground black pepper
• 1.5 TBS chipotle powder
• 2 TBS Ancho chili powder
• 1 TBS "10" seasoning blend
• 2 TBS liquid smoke
• 3 TBS ground cumin
• 3 TBS brown sugar
• 1 can diced tomatoes w/ garlic
• 2 cans roasted diced tomatoes
• 3 cans black beans, rinsed and drained

Description

This Is A Variation Of The "Chipotle Blue" Chili Recipe I Found Here. I've Tweaked It To Fit In More With What The Local Chili Judges Consider To Be Chili. The "10" Comes From The Use Of A Spice Blend From "Cajohns Fiery Foo

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