Charley’s Chili

3 tbs. Olive oil
3 cups finely diced yellow onion
1 cup chopped green pepper
3 garlic cloves, minced
2 lbs. Beef chuck sirloin
3 tbs. Chile powder
1tbs. Ground cumin
1 tbs. Ground oregano
2 tsp. Unsweetened coca powder
2 tsp. Salt
1tsp. Celery seed
1 tsp. turmeric
1/2 tsp. dried crushed red pepper
2 cups tomato sauce
1 cup beef broth
1 12oz. Beer (dark)
2 habaneros, cut in half
1 minced jalapeno
1 tsp. cayenne pepper
1 can of Mexican chili beans or pinto beans

Heat olive oil in a large Dutch oven over medium heat. Add onion and garlic and cook until translucent, stirring occasionally, about 10 minutes Add meat and brown. After meat is brown add next 8 ingredients and stir into meat to mix. Add tomato sauce, beef broth, beer, habaneros, jalapenos and cayenne pepper and bring to a boil. Simmer for minimum of 2 hours (preferably 3.5 hours), stirring occasionally. Add water if necessary to keep desired consistency. During last 20 minutes add beans and serve.