Macho'S Chili - cooking recipe

Ingredients

1 lb lean sirloin steaks, chopped, bite size
1 lb ground turkey, chopped
3 tablespoons olive oil
1 (15 1/2 ounce) can black beans, drained
1 (15 ounce) can kidney beans, drained
1 (15 ounce) can red beans (Goya brand) or (15 ounce) can pinto beans, drained (Goya brand)
1.5 (8 ounce) cans tomato sauce
1 (28 ounce) can whole canned tomatoes, NOT drained
1 yellow onion, chopped
1 green bell pepper, seeded, chopped
2 jalapeno peppers, seeded, finely chopped
2 poblano chiles, seeded, chopped
3 habanero peppers, seeded, minced
1 teaspoon salt
1 teaspoon ground pepper
1 taplespoon chili powder
1 tablespoon tony chachere's original creole seasoning

Preparation

Place chopped lean sirloin beef & 1 tbsn. of olive oil in a pan over medium-high heat for 5-8 minutes, or until fully cooked; stir occasionally, once cooked place the meat in the crock-pot.
Place ground turkey & 1 tbsn. of olive oil in a pan over medium-high heat for 5-8 minutes, or until fully cooked; stir/break up occasionally, once cooked place the meat in the crock-pot.
Place all the chilis (already chopped & minced) & 1 tbsn. olive oil in a medium sized pot over medium heat for about 5-6 minutes; stir occasionally, then place in crock pot.
Drain all cans of beans (black/kidney/red or pinto), then place in to crock-pot.
Pour entire can of whole-peeled tomatoes (with juice) into crock-pot.
Pour 1 1/2 cans of tomato sauce into crock-pot.
Pour in the 3 tbsn. of chili powder & 2 tbsn. of Tony Chachere's Creole Seasoning.
Stir in all ingredients until fully mixed.
Set crock-pot to high heat for 4 to 6 hours, or low heat for 8 to 10 hours; up to you & your schedule.
Occasionally stir (every other hour) the chili, while breaking up the whole-peeled tomatoes.
Serve how you like, I prefer with Tostito chips, but thats just me. Enjoy!