3 tbsp. vegetable oil
1 tbsp. sugar
1 lg. yellow onion, coarsely chopped
2 green peppers, seeded & coarsely chopped
1 c. chopped green onions
2 c. chopped celery
1 1/2 tbsp. fresh garlic (chopped fine) about 3 cloves
5 whole jalapeno peppers
4 tbsp. chili powder
2 tbsp. cumin seed
1 lb. ground sirloin
1 lb. hot pork sausage
1 1/2 lb. lean sirloin steak (cut into 1/2" cubes)
1 can (6 oz.) Italian style tomato paste
3 cans (16 oz.) Mexican style stewed tomatoes
1 can each (16 oz.) jalapeno style pork & beans & pinto beans (Trappeys)
1 can (16 oz.) kidney beans
1 (10 3/4 oz.) can beef consomme
Toppings: Chopped onion, grated Cheddar cheese, sour cream

1. Heat 1 tablespoon oil in a 6 quart slow cooker over medium heat. Add onions, green peppers, green onions, celery, garlic and jalapeno peppers. Cook until wilted but not brown.

2. Heat 1 tablespoon oil in frying pan over medium heat. Brown ground sirloin and pork sausage breaking up meat with wooden spoon. Drain off excess fat and add to pot. Turn up heat on frying pan, heat 1 tablespoon oil and sear steak pieces in small batches just until brown. Do not cook through. Add steak to pot and stir.

3. Add tomatoes (undrained), tomato paste, beef consomme, chili powder, cumin seed and sugar. Stir to mix and cook at least 15 minutes or up to 1 hour, medium heat.

4. Add beans (undrained) and continue to cook for 1 hour. Taste and adjust seasonings.

5. Put desired toppings in small bowls. Pass toppings with chili.