1 tbsp. oil
2 large onions, finely chopped (a variation of this that works really well is to use 4-5 small onions of different types)
4 cloves garlic, finely chopped
1 medium Habanero pepper, finely chopped (for less spicy, use small pepper. For VERY spicy use a large pepper)
1 lb. ground sirloin
1 lb. beef sirloin, cubed
18 oz. hot Louisiana smoked sausage, cubed (I use Farmer John)
4 (15 oz. ea.) cans kidney beans
1 (15 oz.) can diced tomatoes (Hunts)
1 (12 oz.) bottle Guinness (or other beer)
4 shots Italian espresso
2 (6 oz. ea.) cans tomato paste
1 (15 oz.) can beef broth (Swanson)
1/2 cup brown sugar
4 tbsp. chili sauce
1 tbsp. cumin
1 tbsp. cocoa
1 tsp. oregano
1 tsp. cayenne pepper
1 tsp. coriander
1 tbsp. Kosher salt

Cook onions and garlic until brown in oil. Add to 7-quart (or larger) Crock-Pot.

Finely dice garlic and Habanero pepper and add to crock. Brown ground sirloin and add to crock (drain most of the fat before adding to crock). Brown cubed beef sirloin in a very hot skillet and add to crock. Add cubed sausage. Add tomatoes, beer, espresso, tomato paste and beef broth. Add powdered ingredients and stir well. Stir in four cans of kidney beans and peppers.

Cook in a covered slow cooker for 6 to 8 hours on LOW.

Note: Stir and check for flavor every so often and add a little salt if needed (be careful not to over-salt however). If the chili seems a little watery, raise the temperature to HIGH for the last hour or so and uncover (this is not usually needed).

Submitted by: Sean Canterbury