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First, rehydrate any dried chilis you are using in the beef stock just heat it slightly so its warm. While that is happening chop your onions and garlic. Put your fat/oil into a large pot and put it over medium heat. Add the onions to brown and salt them liberally to sweat them. Start cutting and seeding your fresh peppers, no need to finely chop them if you have a food processor, if not you will be doing a LOT of chopping so start early. Give the onions a five minute head start then add the garlic to the pot, let them brown for about 5 minutes then add your beef in stages, enough at a time to brown evenly, then your lamb, then your sausage. tomatoes next, then cumin, I use a lot, at least a TBSP, sometimes more, I cook less with exact recipes and more by taste. Oregono, again a lot, about twice as much oregono as you used cumin. Cayenne pepper, about a TBSP, more if you like, if you can't take the heat maybe you should find a different recipe. Take your chiles both fresh and rehydrated and process them in your food processor until you have almost a paste. This is the chile mass. Add the chile mass to the pot, then add one beer, and use as much beef stock as is necessary to volumize your pot to where you need it, just remember it will reduce while it simmers so start with a bit more than you think you need. Then bring it up to heat and simmer, for at least 3 hours, the longer it simmers the better the flavor will be. If you are going to use beans prepare them seperately and add them about 1 hour before serving. Taste often during the cooking process and adjust seasoning as necessary. One thing to note during the tasting, this chili is HOT, the first taste you'll probably choke a bit, if you can take the heat the flavor should be nice and smoky.
