supremely hot texas chili

Ingredients

• 4 pounds sirloin or rump roast, cut into 1/4 inch cubes. fat removed.
• 4 pounds lean ground chuck or sirloin ground
• 2 tablespoons extra virgin olive oil
• 3 large yellow onions, finely chopped
• 3 large spanish olives, finely cut
• 8-10 cloves fresh garlic, minced
• 2 tablespoons sweet green pepper, minced
• 4 tablespoons ground cumin
• 1 tablespoon cayenne pepper
• 1 teaspoon oregano, dried
• 3 teaspoons black pepper
• 1 teaspoon sweet basil
• 2 - jalapeno peppers or serrano peppers, seeds removed, and chopped or you can leave seeds in for a hotter chili.
• 4 tablespoons chili powder
• 3 (28oz) cans crushed tomatoes
• 2 cans rotel tomatoes with green chilies
• 1 can mild red enchilada sauce
• 1 can hot red enchilada sauce
• 1-2 can pinto chili beans or red kidney beans, or black beans
• 1 can beef broth
• 2 cups water
• 2 tablespoons brown sugar
• 2 tablespoons wine vinegar
• 3 teaspoons tabasco sauce or your favorite hot sauce
• TOPPINGS
• - shredded cheddar cheese
• - sour cream
• - tortilla chips
• - green onions or scallions
• SIDES
• - hard rolls with butter or cornbread with butter.