[I began this recipe by searing both my beef roast and the pork ribs (not the ground beef). I seasoned them both with a sprinkle of salt and pepper, then added about 1-2 tablespoons of olive oil to the bottom of my giant stock pot and seared them over high heat on all sides for 1-2 minutes, until color developed. Before I seared them, I did NOT remove the fat. Both meats were fairly lean and I found that the fat added so much flavor. None of the meat ended up tasting “fatty” in the chili whatsoever. Searing took me 4 batches, but was completely worth it and resulted in super tender meat. I removed each batch and let it drain on a paper towel while the other batch seared. This is why there is a bit of extra olive oil listed in the recipe, for searing purposes.]
After searing the beef and pork, turn the heat on your large stock pot down to medium and add one tablespoon of olive oil. Add onions and peppers with a sprinkle of salt, and cook for 5 minutes until soft. Add garlic and jalapenos, and cook for another 2 minutes while stirring every so often. Turn the heat up to medium-high and season the ground beef with salt and pepper. Add it to the pot and crumble it with a wooden spoon, then cook it for 6-8 minutes, tossing occasionally until it browns through and the liquid cooks off.
Turn the heat back down to medium-low and add the pork and beef roast back in, the beans, the tomato sauce, paste, and puree, and stir to combine. Add in the beer and the seasonings (chili powder, cumin, cayenne, and 1/2 tablespoon black pepper) , stirring once more. Cover and let simmer for 1-2 hours. Once that time has passed, taste the chili and determine if you would like more seasonings. I did not add in any additional salt because I layered every flavor with salt: the meats and the sauteed veggies. Turn the heat down to low and cook chili for an additional 2-4 hours, or longer.
Will keep in the refrigerator for up to 5 days, but I recommend immediately filling a few containers to freeze.