I've experimented over many years with different ingredients for making chili. This recipe my husband loves, and all our friends remark on it. You have to watch the enchilada sauce you get - the ingredients should say it's made from chili peppers, not from tomatoes. I find mine in the imported Mexican foods aisle.
In a large stew pot or dutch oven, over medium heat, cook beef, sausage, onion, and garlic in the olive oil about 10 minutes, until onion is transparent and meat is very well browned and crumbled.
Stir in beer or ale, chili powder, cumin, salt, and both black and red peppers. Bring to a boil, then simmer about 20 minutes over low heat until flavors blend and meat is coated with the seasonings. Stir frequently to prevent sticking.
Add beans with their liquid, enchilada sauce, jalapeno relish, and Ro-Tel. Bring back to a boil, stirring. Reduce heat and simmer slowly about 30 more minutes.
Serve with tortilla chips, shredded cheese, and sour cream. Salsa or pico de gallo may be spooned on top.
Optional: you can stir in 2 packets of Sazon Goya seasoning (coriander and annatto) in step 2, along with the chili powder. This imparts a Mexican flavor to the chili, but it also contains MSG. The chili is just as good made without Sazon Goya.
Feel free to adjust the seasonings up or down, depending on how hot you like your chili. This is what we consider medium heat, but may be too spicy for anyone not used to Spanish cooking.