In a large bowl, combine half of the herbs and spices, 4 cloves of chopped garlic, 4 cups of beef broth, and 1 cup of whiskey.

Add the stew meat and Italian sausage pieces to the bowl, ensuring they are covered by the liquid.

Add more beef broth if necessary.

Marinate the mixture in the refrigerator overnight or for at least 12 hours, covered tightly.

The next day, in a 5-quart stockpot, heat 1/4 cup of olive oil over medium heat.

Remove the marinated meat from the refrigerator and using a slotted spoon, transfer the meat to the pot, reserving the marinade.

Chop the onion, red and green bell peppers, Ancho peppers, and jalapeno peppers (seeded).

Add them to the pot with the remaining chopped garlic.

Cover and sweat the ingredients for 5 minutes until tender, stirring occasionally.

Add the marinated meat to the pot and brown for about 10 minutes, stirring occasionally.

Pour in the reserved marinade, remaining beef broth, and remaining herbs and spices.

Simmer for 15 minutes.

Add the plum tomatoes (peeled) and drained kidney beans to the pot.

Cover and simmer for 1 1/2 hours, stirring occasionally.

Adjust seasoning to taste during cooking.

Remove the bay leaves before serving.

Serve the chili with warm crusty bread, chopped red and green bell peppers, chopped Spanish onions, shredded sharp cheddar cheese, and oyster crackers.

Pair with a hearty red wine such as Zinfandel, Cabernet Sauvignon, or Chianti.

Cold beer also complements the chili well.