Put 2 tablespoons of oil in a stockpot placed over medium heat, add the onion and cook until translucent, add the garlic and cook for two minutes. Turn the heat up to high. Add the ground meats and the rest of the ingredients with the exception of remaining oil and cubed meats. Once the chili comes to a low boil reduce the heat so chili is just simmering and cover the stockpot. Cook for one hour.