Espresso and Lime

0 Add 16 ounces of ground beef and 16 ounces of ground Italian sausage into a large pot over medium heat and cook until browned and broken into small pieces
1 Add 2 teaspoons of garlic powder, 2 teaspoons of onion powder, 1 tablespoon of chili powder, 1 teaspoon of paprika, 1 teaspoon of cumin, 1 teaspoon of achiote powder, a large diced yellow onion and 4 cloves of finely minced garlic and mix until fully combined
2 Cook for about 5 minutes over medium heat or until the onion has softened and the spices have become quite fragrant
3 Add about 6 ounces of beer into the pot and use a wooden spoon to work up any brown bits from the bottom of the pot 
4 Add 2 tablespoons of tomato paste, 1 tablespoon of Worcestershire sauce, 15 ounces of drained black beans, 15 ounces of drained dark red kidney beans, 14 ounces of fire roasted diced tomatoes, 7 ounces of diced green chilis and 2-3 cups of beef stock. Mix to combine
5 Bring the chili up to a simmer
6 Simmer covered for 90 minutes, reducing the heat to the lowest point that it will continue to simmer on
7 Serve garnished with shredded cheese, sour cream, thinly sliced green onions, finely chopped cilantro, pickled jalapeños and lime wedges with some buttery crackers
8 For leftovers, cover the pot and let the chili cool for 30 minutes before transferring it to the refrigerator