Spicy Three-Meat Chili (trigger warning: beans)

I've adapted this a bit from a variety of sources. Some optional substitutions based on product availability or tastes are provided:

MEAT:

• 1 pound fresh ground sirloin steak (ask the guy at the meat counter to do that)
• 1 pound bulk Italian sausage (sweet or mild is good)
• ½ pound bacon, sliced into small chunks

VEGGIES:

• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 1 jalapeno pepper, minced
• 1 large yellow/vidalia onion, diced
• 3-6 cloves garlic, minced

SPICES:

• 4 tbsp chili powder (or equivalent dried chiles rehydrated/minced)
• 2 tsp Hungarian sweet or Spanish smoked paprika
• 2 tsp ground cumin (or equivalent roasted/minced cumin seeds)
• 2 tsp cayenne pepper
• 2 tsp MSG (often sold as "Accent" by the spices)
• 2 tsp freshly ground black pepper or pepper medley
• 1 tsp salt

BEER:

• 1 can/bottle dark beer (scotch ale, stout, porter, etc)

SAUCE:

• 15oz diced tomato with green chiles
• 15oz tomato sauce
• 6oz tomato paste
• 1 tbsp Worcestershire sauce
• 1 cup chicken stock (or turkey or vegetable, stock/broth or better than bullion)
• 3 tbsp all-purpose flour (or masa flour, if available)

BEANS:

• 15oz can red kidney beans, drained
• 15oz can dark red kidney beans, drained

FAT:

• 2 tbsp butter
• 3 tbsp bacon fat
• (optional) 1tsp of cocoa powder or square of dark chocolate

DIRECTIONS:

1. Brown all the MEAT in a large pot on medium-high heat
2. While browning, dice the VEGGIES and add them to the pot
3. Once meat is browned and the veggies are soft, add the SPICES
4. Cook for a couple minutes, stirring. Then add the BEER.
5. Let this cook to reduce, then add the SAUCE, BEANS, and FAT
6. Stir for a few minutes, then reduce heat to a simmer
7. Let cook for a few hours.
8. Serve with crackers, sour cream, and/or shredded cheese.

bon appetit