Hot And Spicy Chili - cooking recipe

Ingredients

2 1/2 - 3 lbs ground beef
1 (8 count) package hot Italian sausages
stew beef chunk, you may have to cut these down from larger pieces
1 (16 ounce) can tomato sauce
16 ounces diced tomatoes with jalapenos
16 ounces white beans (Chefs Choice)
16 ounces black beans
16 ounces kidney beans
6 jalapenos, sliced (note all peppers can be swapped with other peppers of preference depending on how spicy you want the)
6 chili peppers, sliced
1 habanero pepper, sliced
1 (12 ounce) bottle beer, i use Corona beer
1 garlic clove
1 white onions or 1 yellow onion
mongolian fire oil
chili powder
red pepper
favorite hot sauce

Preparation

Prep all veggies in separate containers. Slice all peppers, do not separate seeds, chop onion and slice or chop garlic.
Pour tomato sauce and diced tomatos into large pot and use medium to high heat. Stir often to prevent burning sticking to bottom.
Add peppers, onion, garlic and peppers to sauce as you stir.
Brown the ground beef in a separate pan over high heat until color is more brown than pink and add to pot WITH oil from browning.
Repeat as needed until all beef is used. I recommend doing this is small amounts using a spatula to \"stir\" beef. \"A metal spatula is recommended as you will have to break apart pieces that stick together,.
Make sure the stew beef is cut into small cubes, 2 to 3 fingers in width, and brown in pan as done previously with ground beef and add to pot with oil.
Remove the skin from the spicy sausage and brown the filing like above and add to pot with oil.
add beer to pot.
Open and add cans of beans one at a time stirring as they are added. - Drain the beans for a thicker final chili or add all for a thinner one.
Lower heat to medium low and let chili simmer for an hour or two stirring to prevent sticking at bottom of pot.
Add Three tablespoons of Mongolian fire oil.
Add 1/8 to 1/4 cup chili powder Add Red pepper, chili powder and favorite hot sauce until desired spice level is attained.
Let simmer for 2 or more hours, stirring each 15 min max, to fully cook meat and allow for spice infusion.