2 lb beef chuck in 1/4 -1/2" cubes or ground lean beef
1 lb fresh ground chorizo (optional)
8 T olive oil or other cooking oil
5 T medium chili powder
3 medium onions, chopped
8 garlic cloves
2 tsp oregano, preferably Mexican crumbled
2 tsp cumin, ground
2 tsp salt
1 tsp ground black pepper
1-2 cans of diced tomatoes
6-8 ozs tomato sauce
12 oz Corona beer (American beer can be used)
1 oz tequila (optional)
8-12 oz can of beef broth or beef stock (use as needed to keep from getting too thick until the end)
2 roasted green chilis (preferably from Hatch, NM or Mesilla valley )

1-3 fresh Jalapenos
1-3 fresh Habaneros
1-3 fresh Serranos
2-4 dried Tai or cayenne chili peppers

Mix meat with 3 table spoons olive oil in non-aluminum bowl. If using chuck cubes, let stand in refrigerator overnight.

Heat 3 T oil in large, heavy skillet over med-hi heat. Brown the meat in batches on all sides, about 5 minutes (do not crowd).
Pour off or drain and transfer to a large pot. Add chorizo to skillet and brown well if used. Transfer to pot. Reduce heat to med-lo. Add more oil to skillet if necessary. Add onions and cook until translucent, about 10 minutes. Add garlic. Stir 2 minutes. Add chili powder, oregano, cumin, salt and pepper. Stir 1 minute, then transfer to pot. Stir in tomatoes, tomato sauce, broth and beer. Add diced green chilis and whole Jalapeno, Habanero, Serrano & Tai chili peppers (remove whole peppers when flavor and heat intensity is favorable- this is the "controlled burn"  part). Bring to a boil then reduce heat to as low as possible.

Cover and simmer until meat is very tender, stirring occasionally, minimum of 3 hours.

5 to 6 hours best (3 hours when using ground beef). Uncover during last hour if necessary to thicken liquid into a sauce if desired.

Serves 6 generously.

http://www.godfire.net/chili_print.html