Galley Wench's Spice-Sea Chili

UPDATE 9/09 Finished! This has been a work in progress, but I finally found the perfect formula for chili . . . spicy, but not mouth burning hot! Can't wait for the next chili cook-off!

• Ready In: 1 hr 5 mins
• Serves: 8

Ingredients

• 1  lb ground beef, lean
• 1⁄2 lb  lean pork sausage (I use Jimmy Dean)
• 1  tablespoon  vegetable oil
• 1 (15 ounce) can diced tomatoes
• 1 (8 ounce) can tomato sauce
• 2 (15 ounce) cans black beans, divided
• 1  large  fresh  poblano pepper, diced
• 1  medium  diced onion
• 2  garlic cloves (pressed)
• 1  chipotle chile, in adobo seasoning (diced and seeded, adjust to taste)
• 1  teaspoon adobo sauce (adjust to taste)
• 1  tablespoon  ground cumin powder (adjust to taste)
• 1  tablespoon chili powder (adjust to taste)
• 1  tablespoon  ground ancho chili (adjust to taste)
• 1  teaspoon oregano
• 1  tablespoon  cocoa (I use Hershey's Dark cocoa)
• 12  ounces beer, dark (or broth, use as needed)
• 1  tablespoon brown sugar
• 1⁄4 cup cilantro, chopped (optional)
• 1  lime, juce of

• Garnish

•  cilantro  cream (Cilantro Cream)
•  sour cream
•  cilantro

Directions

1. In a large pot brown ground beef, sausage, onion and garlic, breaking meat into small pieces. Drain of excess grease.
2. Add poblano pepper and cook for about 2 minutes.
3. Stir in tomatoes, tomato sauce, brown sugar, 1 cup beer and one can of black beans.
4. Add ground cumin, chili powders, chipoltes, adobe sauce, oregeano, and cocoa.
5. Bring to a boil, cover and turn down to a simmer and cook for 35 - 45 minutes, adding additional beer or broth as needed (keep in mind that the mashed black beans will be added as a thickner).
6. Drain the remaining can of beans and lightly mash.
7. To thicken, add the crushed black beans and adjust spices and liquid as needed.
8. Bring to a simmer again for 5 minutes; squeeze in juice of one lime before serving.
9. Garnish with Cilantro Cream Recipe http://www.recipezaar.com/171578.
10. Serve with cornbread or tortillas.