In a dutch oven, heat the oil, add onions and cook over moderately low heat, stirring occasionally, until they are softened, add the garlic and cook mixture, stirring, for 1 more minute.
Add the beef, turkey & chorizo and cook over moderate heat, stirring and breaking up any lumps, for 10 minutes, or until no longer pink.
Add the chili powder, cumin, paprika, oregano and red pepper flakes and cook the mixture, stirring, for 1 minute. Add the tomato sauce, diced tomatoes, broth and vinegar, bring the mixture to a boil and simmer it, covered, stirring occasionally, for 50 minutes to 1 hour, or until meat is tender.
Add the kidney beans, black beans, bell peppers and salt and pepper to taste, and simmer, uncovered, for 15 minutes, or until the bell peppers are tender.
Serve in a bowl and garnish with cheddar cheese, sour cream and chopped cilantro.
***Please Note: Megan's chili recipe is untested and we can't gaurantee the results
Pour 1 tbsp of olive oil in a large pot. Chop 2 large white onions, put them in the pot and cook for about 10 minutes.In a frying pan brown 1lb each of ground beef, veal and pork. Season with a bit of curry powder. Deglaze the pan with Guinness. Add meat to pot with onions. Chop 2 each red, green, yellow and orange peppers and add to the pot.
Take a sip of the remaining Guinness. Strain and rinse 2 cans of red kidney beans and 1 can of fava and romano beans. Add all beans to the pot.
Chop 2 scotch bonnet peppers, 2 jalapeños, 1 caballeros, 1 habanero and 1 pablano pepper and add to the pot. If you like it spicy, keep the seeds. If you prefer mild take the seeds out.
Add 2 cans of diced tomatoes with their juice to the pot. Add a bit more Guinness and season with chili powder, cinnamon, curry powder and salt and pepper. Let the chili simmer for a few hours, stirring every hour or so.