Wallaby Damned Chili by Dave Hendricks

3 lbs. Ground Beef
2 large sweet onions, chopped
2 cloves garlic, minced
4 bell peppers, chopped
1 can chopped tomatoes (28 oz)
1 quart beef stock (I used home made)
1 packet Lysander's Mesquite Chili seasoning mix (package contains 2 packets)
1 package Wick Fowler's 2-Alarm Chili Seasoning mix
1 Tablespoon chili powder
1 Tablespoon cocoa powder
1/2 teaspoon Stubb's Mesquite liquid smoke
Salt and pepper to taste
1 Tablespoon Apple Smoked Red Savina Habanero powder
6 chipotles in adobo sauce, chopped
1 can dark red kidney beans, drained and rinsed (40 oz)

Heat a saute pan over medium-high heat and saute onions and bell peppers in olive oil until soft and slightly translucent. Add minced garlic and cook for a couple of minutes. Transfer to your chili pot. Add beef stock, tomatoes, salt, pepper, cocoa and chili seasonings (use everything in the 2-Alarm pack except the masa harina). Simmer. Meanwhile, brown the ground beef. This will need to be done is several batches as not to overcrowd the pan. As it is ready, add the beef to the chili base. Once everything except the beans is in the pot, check the flavor of the chili and add additional chili powder if needed. Also add the Red Savina Habanero powder to taste and the chipotles with sauce. If you are a wimp, you can leave it out the habanero powder or substitute cayenne. Simmer for about an hour to allow the flavors to meld. Add the beans and simmer an additional 30 minutes. When the chili is ready to serve, you can thicken it a bit with some masa harina left from the 2-Alarm kit if desired.