In a large pot, sauté onions, garlic, and chopped peppers in 4 tablespoons of peanut oil or bacon grease.
Add the ground chuck steak and pork shoulder.
Cook until browned.
Stir in all the ingredients except for 1 tablespoon of cumin.
Bring the mixture to a boil, then reduce the heat and simmer, stirring often.
After 10 minutes of cooking, add 1 tablespoon of cumin and continue to simmer for 1 hour.
Add the remaining cumin and cook for an additional 15 minutes.
Serve hot.
Notes & Wine Advice
This hearty and spicy chili pairs well with a bold red wine such as Zinfandel or Syrah. The wine's fruitiness and tannins complement the richness of the dish while providing a nice contrast to its heat.