Rainwater Chili - cooking recipe

Ingredients

1/2 c. olive oil
2 large onions, chopped
3 to 4 jalapeno peppers, seeded and minced
1 each yellow and green pepper, seeded and diced
5 cloves garlic, minced
1/2 c. chili powder
2 Tbsp. ground cumin
2 Tbsp. dried oregano
1 Tbsp. sweet paprika
1 Tbsp. hot paprika
2 tsp. ground cinnamon
1 tsp. turmeric
1 tsp. ground coriander
3 Tbsp. unsweetened cocoa powder
2 lb. ground beef sirloin
12 oz. hot Italian sausage, removed from casing and crumbled
12 oz. sweet Italian sausage, removed from casing and crumbled
1 (35 oz.) can tomatoes, undrained
1/2 c. golden tequila
1 (12 oz.) beer
1 c. Kalamata (Greek) olives
salt to taste

Preparation

Heat the oil in a large pot over medium high heat.
Add the onions and cook, stirring occasionally, for 10 minutes.
Stir in the jalapenos, bell peppers and garlic; cook, stirring occasionally, for 5 minutes longer.
Remove from the heat.
Brown the sirloin and sausage in a skillet, crumbling the meat with the back of a wooden spoon, over medium-high heat just until the meat is no longer pink.
Add the meat to the onion mixture and return the pan to medium heat.
Stir in the tomatoes, tequila, beer and olives.
Season to taste with salt.
Simmer the chili, uncovered, over low heat for about 1 hour.