Hearty & Spicy 3 Bean Chili

3 tablespoon vegetable oil
1 tablespoon sugar
1 large yellow onion, coarsely chopped
2 green peppers, seeded & coarsely chopped
1 cup chopped green onions
2 cups chopped celery
1 1/2 tablespoons fresh garlic (chopped fine) about 3 cloves
5 whole jalapeno peppers
4 tablespoons chili powder
2 tablespoons cumin seed
1 pound ground sirloin
1 pound hot pork sausage
1 1/2 pounds lean sirloin steak (cut into 1/2" cubes)
1 can (6 ounce) Italian style tomato paste
3 cans (16 ounce) Mexican style stewed tomatoes do not drain
1 can each (16 ounce) jalapeno style pork & beans & pinto beans (Trappeys)
1 can (16 ounce) kidney beans do not drain
1 (10 3/4 ounce) can beef consomme
Toppings: Chopped onion, grated
Cheddar cheese, sour cream

Heat 1 tablespoon oil in a 6 quart slow cooker over medium heat. Add onions, green peppers, green onions, celery, garlic and jalapeno peppers. Cook until wilted but not brown.

Heat 1 tablespoon oil in frying pan over medium heat. Brown ground sirloin and pork sausage breaking up meat with wooden spoon. Drain off excess fat and add to pot. Turn up heat on frying pan, heat 1 tablespoon oil and sear steak pieces in small batches just until brown. Do not cook through. Add steak to pot and stir.

Add tomatoes (un-drained), tomato paste, beef consomme, chili powder, cumin seed and sugar. Stir to mix and cook at least 15 minutes or up to 1 hour, medium heat. Add beans (un-drained) and continue to cook for 1 hour. Season to taste..

Put desired toppings in small bowls. Pass toppings with chili.