Pre-chop onion and peppers. Remove the seeds from the datil pepper unless you want it really hot. I leave the seeds in the New Mexico chili peppers in as they are not too hot but it does add a nice heat so remove the seeds if you want it a bit milder. Also, if you cant handle a lot of heat don't use the datil pepper as it is one of the hottest peppers in the world. But if you are okay with a little heat I recommend the datil pepper because it is also one of the sweetest flavors a pepper has to offer. WARNING: If you use the datil pepper, wear gloves and don't touch your eyes.
In a large pot drizzle 2 tbsp extra virgin olive oil in bottom of the pan and pour in the peppers and onions. Continuously stir the peppers (Do not drain the liquids)(about 10 minutes)
Once the peppers are softened stir in the meats (ground chuck, pork, chicken) Be sure to stir the meat under the peppers so you don't burn the peppers. You'll want to give the meat a nice browning and you want it mostly cooked thru. (do nit drain the liquids) (10-15 minutes)
Once cooked in reduce the heat to med/low and add the following:
chili beans (leave in the juice), pinto beans (leave in the juice), canned tomatoes (put in food processor first, leave in the juice), squeeze juice from 1 whole key lime, chili powder
brown ale (the thicker the beer the better). Cook time 20 minutes.
Reduce heat to a simmer and add the tequila. Stir in and simmer for 4 hours stirring every 20 minutes. It needs all 4 hours. The longer its on the stove, the better it will taste.
Note: You should see the chili separating. You will see red boiling up from the bottom. This is the flavor melding. Once the red hits the outside of the pan, stir it.