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1
In a large, heavy pot (I used a big le creuset), melt a couple of tablespoons each of olive oil and butter. Add the onions, peppers, and serrano peppers. Saute until vegetables are soft and translucent, season with salt and pepper. Add the garlic, a couple of tablespoons of lime juice, and 5-8 shakes of tabasco (depending on how hot you like it), and saute until the lime juice reduces and the garlic is fragrant.
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2
Crumble in the beef and hot sausage, and break up with a spoon while browning. When it's good and brown, add the tomatoes and black beans. Turn the heat up. Season with chili powder, cayenne pepper, cumin, salt and pepper to taste (but restrain a little, you'll season again later). It should taste bright and interesting.
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3
With the heat on high, give it a good stir, and bring to a boil. Boil hard for 20 minutes, turning the heat down if it starts spattering all over your kitchen. Stir it regularly. After 20 or so minutes, turn the heat down and simmer for 40 minutes. Taste, and adjust seasoning. Add more of all the spices if necessary, hit it with a touch more lime juice, and taste taste taste! It should be spicy, but meaty and rich, and thickened from the hard boil.
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4
Serve with an array of toppings: sour cream, diced avocado, salsa, pickled jalapenos, wedges of lime, and tortilla chips. Enjoy!
