1 1/2 lb. ground beef
1 1/2 lb. sirloin steak, diced to 1/4-inch cubes
2 medium onions, diced
1 red bell pepper, diced
1 ghost pepper, minced (may substitute with a habanero)
1 stalk celery, diced fine
4 cloves of garlic, minced
1 (15 oz.) can beef broth (Swanson)
1 (15 oz.) can chicken broth
1 (28 oz.) can crushed tomatoes (Hunts)
1 (28 oz.) can tomato puree
5 tbsp. chili powder, divided
2 tbsp. Worcestershire sauce
2 tbsp. cocoa powder
1 tbsp. packed brown sugar
1 tsp. dried oregano
2 tsp. dried basil
1 tsp. garlic powder
1 tsp. cumin
1 tsp. onion powder
1 chicken bouillon cube
1 beef bouillon cube
1 (15 oz.) can kidney beans
1 (15 oz.) can pinto beans
2 (15 oz. ea.) cans red beans
salt and pepper, to taste

Brown meat in a large skillet with salt, pepper, onions, peppers, celery, minced garlic, and 1 tablespoon of the chili powder. Drain.

Transfer to a stock pot or Dutch oven and add the remaining ingredients (except the beans). Bring to a boil.

Reduce heat and simmer on medium-low for 3 hours, stirring every 10 to 15 minutes.

Add the beans and simmer for 1 more hour, stirring every 10 to 15 minutes.

Submitted by: Derek Carlson