Now the sausage: cook until the liquid is gone. If you’re following along at home, open a window—there’s a lot of steam. The sausage, hand-made by Jeff Linton at Santa Fe Natural Sausage Company, was the genesis of the chili recipe, created by Jeff and Chef Rich for a Fourth of July chili contest in Big Bear. When the sausage is brown and the liquid cooked off, Abraham stirs in 2 tablespoons of chopped garlic and browns that too. Then he stirs in all the onions. “Cook them until they’re soft,” he says. Add the colorful bell peppers. When they’re soft, add a tablespoon of oregano and cayenne and chili powder to taste. Open and puree two large cans of tomatoes. Really large. If the weight on the label seems belabored and unconvincing, ask for “number 10’s.” Stir in the tomato puree, the reserved beer, and one quart of chicken stock, having started your own from scratch four hours earlier. (Do try to keep up.) Now make a sachet, wrapping 4 bay leaves and 2 whole jalapeños in cheesecloth and tying it with string. Toss that in and bring everything to boil. Only then add the pork. Cook 30 minutes, stirring vigilantly. The onions and peppers will disintegrate, creating a paste that thickens the chili. Season again with salt, pepper, and chili powder. Stir in the filet at last, then turn off the flame. The chili will continue to thicken as it cools. Serve with chopped red onion and avocado, grated asiago, and crème fraiche. Or just come in to Sage when it’s raining.