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To prepare the chili- Heat oil in a large heavy pot over medium-
high heat. Add bell peppers, onion, garlic, and saute until
tender, about 6 minutes. Add cumin, oregano, chili powder, and
cayenne and continue to cook, another 5 minutes. Crumble and
cook beef and chorizo in a separate saute pan until browned,
strain grease and add meat to cooked vegetables. Add
Worcestershire, kitchen bouquet, hot sauce and tomato paste.
Continue cooking until tomato paste turns nicely brown and
caramelized, another 3 to 4 minutes. Add beef broth, beer and
bay leaves. Bring to a boil, then reduce heat to a simmer and
cook, 1 hour. Season with salt and pepper, to taste. Serve with
sour cream, grated cheese, onion and Homemade Tortilla Chips.
Chili can be made 2 days in advance and chilled, covered.
Reheat before serving.
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