This is the recipe I entered into a chili competition in Waynesboro PA. It won the people’s choice award. For the competition I used pinto beans. I call this dark chili because most of the key ingredients are dark in color like dark beer and brown sugar. When tasting this recipe you should notice that it is hot clashing with sweet. Please take note that when I make chili I don’t measure out ingredients. You put the spices in to your liking. The measurements given are approximate and you can use any kind of peppers you want.Ingredients: 2 lb chuck roast fat trimmed and cut into small pieces 1 lb of ground beef 5 links of chorizo sausage squeezed from casings and crumbled into small pieces 1 medium onion chopped 1 sweet red bell pepper chopped 4 habanero peppers chopped 2 poblano chili peppers chopped 6 jimmy nardello chili peppers 2 12 oz bottles of dark beer (guiness works great) 2 8 oz cans of tomato paste 1/4 cup of dark chili powder 1/8 cup of red paprika 1/8 cup of ground cumin 4 tbs oregano 4 tbs of cayenne pepper 1/4 cup of brown sugar 3 cans of beans (optional) Directions: In large soup pot add all the meat, peppers and onion. Simmer for approximately 20 minutes until meat is cooked and vegetables are soft. Add the 2 bottles of dark beer and continue to simmer for apporximately 10 minutes. Now add the 2 cans of tomato paste, spices, and brown sugar. Let simmer for at least 1 hour. If you like beans in your chili add them before serving.