Diamond Mountain Chili

• 1/2 cup olive oil
• 3 cups yellow onions, medium chop
• 3 jalapeno peppers, seeded and minced
• 2 green bell peppers, seeded and chopped
• 2 tablespoons minced garlic cloves, peeled and minced
• 3 tablespoons chili powder
• 2 tablespoons ground cumin
• 3 tablespoons dried oregano
• 1 tablespoon paprika
• 2 teaspoons ground cinnamon
• 1 teaspoon ground cardamom
• 3 tablespoons ground unsweetened cocoa powder
• 2 pounds lean ground sirloin
• 1 pound sweet Italian sausage
• 8 ounces hot Italian sausage
• 6 cups canned tomatoes (or your own)
• 1/2 cup tequila
• 12 ounces beer

1. In a large pot saute' the onions in the oil until soft. Then add the peppers and garlic and continue to saute' for about 10 minutes. (don't brown) Add all the spices and the cocoa and stir to mix all the ingredients. Remove from the heat until time to add the meat.
2. In another large pan, brown the meats. If the sausages are in casings, remove and crumble. Break up large pieces as you saute' the meat. Cook until all pink is gone.
3. Add the meat to the vegetable mixture and continue to cook at medium heat. Stir in the tomatoes with their juices., the tequila and the beer and simmer for at least an hour.
4. To serve I usually serve in a bowl with a slice of fresh lime to squeeze over the chile. I don't add salt, but if you must...
5. And, of course, the chili only gets better if served the next day when the spices have really settled in.

olive oil, yellow onions, peppers, green bell peppers, garlic, chili powder, ground cumin, oregano, paprika, ground cinnamon, ground cardamom, ground unsweetened cocoa powder, lean ground sirloin, sausage, sausage, tomatoes, tequila, beer

Taken from food52.com/recipes/15955-diamond-mountain-chili (may not work)