Well I have won a few cook offs with my chili. It isn't hard, although amounts aren't specific.. it's made by taste...
start with fine diced bacon or panchetta. Fry up enough to get a nice amount of fat/seasoning in a dutch oven. Into that place sirloin that has been cut up into cubes.
For a nice 1.5 lb sirloin(with ALL fat removed) brown until half done then add one nice diced onion and the same amount of various chili peppers.(about 3/4 cup) You can vary the types of peppers to the heat you want. More mild than hot peppers for mild, more hot for hot......I generally have at least 5 different types--NO Jalapeños!! or Scotch Bonnet's.. they have the wrong flavor...
Liberally sprinkle the meat, onions and peppers with chili powder.
When the meat, onions, peppers are done pour on about 1 cup of scotch whiskey DO NOT USE bourbon, it will not taste right. It really needs to be scotch--it can be fairly cheap scotch but not "bottom of the barrel". Stir and allow that to cook down into a nice sauce.
In a pot place your chili beans. I like 1/2 mild 1/2 hot. Add a nice amount of diced tomatoes(a can is fine). Bring that up to temperature. Add the meat mixture WITH the sauce in the dutch oven. Add one more cup scotch(no I am not kidding).
Add some juice from the jar of banana peppers, a few of the peppers too, some Worcestershire sauce and a few good dashes of your favorite hot sauce(optional).
Add tomato juice to bring it to the consistency you want. Let simmer for at least 15 minutes to cook the alcohol off.
There you go, Tasty steak/scotch chili...
I have done this on site at cook offs with a single burner propane stove. We did 7 gallons(9 lbs of steak).
