High Cliff Camp Chili

• 3 lbs angus sirloin steaks
• 34 lb Italian sausage (without casing)
• 14 cup olive oil
• 12 cup rice vinegar
• 2 white onions, chopped
• 4 bell peppers, chopped
• 6 garlic cloves
• 12 cup h.c.c. chili seasoning mix, # 520724
• 2 tablespoons chili paste
• 1 (15 ounce) can tomato sauce
• 1 (15 ounce) can tomatoes
• 24 ounces beer
• 2 jalapenos (3 slits in side)
• 34 cup market cafe maple syrup
• 30 ounces pinto beans, drained

1. Dice meats into 3/8" pieces.
2. Coat meats with 1/2 of spice mix, Set aside.
3. Saute onions in olive oil and rice vinegar until clear, Add peppers and garlic and saute till wilted.
4. Remove from pan and add meats into remaining juices until browned.
5. Drain remaining juices, Add liquid of choice, rest of spice mix, chili paste, tomato sauce, diced tomatoes, and jalapenos.
6. Bring to a low boil, reduce heat to simmer, cover and occasionally stir.
7. Simmer approximately 2 1/2 hours.
8. Test for taste and spice (Heat).
9. If you want less (Heat), remove jalapenos.
10. If you want more "Heat", take a spoon and squeeze the juices out of the Jalapenos and leave in the Chili.
11. Adjust taste with chili powder and/or salt.
12. Simmer 10 minutes.
13. Last 5 minutes before finish, add beans and Maple Syrup.

italian sausage, olive oil, rice vinegar, white onions, bell peppers, garlic, chili seasoning mix, chili paste, tomato sauce, tomatoes, beer, jalapenos, maple syrup, pinto beans

Taken from www.food.com/recipe/high-cliff-camp-chili-281706 (may not work)