Salt, Pepper, Garlic Powder, Cumin, Cinnamon, Chili Powder, Paprika
In a large stock pot, saute onion and garlic until the onions are clear. In the same pan, brown the ground beef, ground pork, and steak. The steak should be cut into 1/2 inch pieces. Season with salt and pepper.
Once the meat is browned, add the tomato sauce, tomato paste, beans, and peppers. The peppers must be de-seeded, de-veined, and diced (a food processor helps alot). As a note, do not be a dumbass and attempt to handle these peppers without gloves.
Allow the chili to simmer for at least one hour before serving. Add the beer slowly to the pot, and season to taste. Be easy with the cinnamon; you only need a pinch. Go buck wild with the rest of it.
Get butt naked.
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