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Here's mine, I usually change up the ingredients every time [use different meats / peppers / spice amounts] but this is the base I start with. I really don't like beans so I cut up big chunks of portabella mushrooms and takes their place marvelously.
2 tablespoons butter
3 tablespoons vegetable oil
2 red bell peppers, diced (about 2 cups)
1 green bell pepper, diced
2 jalapenos, minced (about 2 tablespoons)
2 cubanelle peppers, diced
3 poblano chiles, roasted, peeled, chopped
2 yellow onions, diced (about 2 cups)
1 head garlic, minced (about 1/4 cup)
1 cup sliced white mushrooms
.5 cup sliced portabella mushrooms
1 pound boneless chuck, cut into pieces
2 pounds ground beef, coarse grind
1 pound bulk Italian sausage (I just used regular sausage, cut into bits)
2 teaspoons granulated onion
2 teaspoons granulated garlic
3 tablespoons chili powder
2 teaspoons hot paprika
2 teaspoons ground cumin
2 teaspoons ground coriander
5 teaspoons cayenne pepper
2 teaspoons kosher salt
2 teaspoons freshly ground black pepper
2 cups tomato sauce
1 cup tomato paste
12 ounces lager amber beer
1 cup beef stock
Brown meats in separate pan, drain the fat. (I put chuck and sausage together and then did the ground beef.)
Then in large stock pot on high heat put in all peppers and onions, stir for five minutes or until they start to caramelize. Then add garlic and meats, stir together until evenly distributed. Then add spices, (I combined them in a dish first so I wasn't dumping them in one at a time.) Stir until evenly coated.
Then add tomato paste, sauce, beer, and mushrooms. Stir for two minutes until everything is immersed and mixed then turn to low heat and simmer for 6 hours stirring occasionally.
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