"Worth the Knife Injury" Chili

This is my cook-off chili recipe, courtesy of Fellow Traveler, who found it on the Internet; according to the website, it won a chili cook-off of its own. As you can see, if you are keeping a meatless Lent, or if you are on a low cholesterol diet, this probably isn't the recipe for you. We added a can of drained kidney beans, but they weren't in the original recipe. For the sweet sausage I used a half-pound of breakfast sausage and a half-pound of leftover mild chorizo. And I substituted more fresh garlic for the garlic powder -- I really dislike garlic powder -- while up-tweaking the amount of cumin. The flavor really improves the second day, so it's a great chili to make in the evening, then stick in the fridge and reheat for tomorrow's supper. I am still nursing an owie on my finger from cutting up the sirloin, but all things considered it was worth the pain, and the amassing of multiple ingredients.

1 pound of sirloin cut in cubes
1 pound of ground sirloin or chuck
1 pound of sweet sausage ground or out of casings
4 tablespoons bacon drippings
4 large cloves of garlic, minced or put through a garlic press
1 medium onion, finely chopped
1 can of Guinness Stout
1 small can of beef broth
1 large can of diced tomatoes
1 cup tomato sauce
1 teaspoon onion powder
1 teaspoon garlic powder
3 tablespoons chili powder
1 tablespoons Hungarian sweet paprika
1/2 teaspoon pepper
1 or 2 Whole jalapeños, seeded and halved
3 tablespoons chili powder
1 teaspoon ground cumin
1 teaspoon onion powder
3 tablespoons of sugar
In a Dutch oven, brown the meat in the bacon drippings. Add the garlic and onion and cook until just transparent.
Add the beer, the stewed tomatoes and tomato sauce, and bring to a boil. Add the onion powder, kidney beans, chili powder, paprika and pepper, sugar and stir well. Float the jalapeño halves on surface of chili. Reduce heat to low and simmer, covered, for 1 hour. Check occasionally to see that liquid covers the meat . If it begins to look dry, lower the heat and add a little beef broth.
Remove jalapeños from surface and stir in the additional chili powder, ground cumin and onion powder. Return jalapeños to chili, cover, and simmer over very low heat for an additional hour.
At the end of the cooking time, you may adjust the taste with additional chili powder, cumin, onion and garlic powder, if desired.