Double Beef and Bean Chili

1lb lean beef steak or roast, trimmed, cut into 1" cubes (london broil is good)

1lb 80/20 or leaner ground beef

1 cup (no- or low-sodium) beef stock

1 medium orange habanero, stemmed and sliced in half (optional, replace with jalapeno for a milder chili)

1 can unflavored stewed tomatoes, drained

1 large onion, diced (reserve 1/2 cup for prettier chili)

1 large green bell pepper, diced (reserve 1/4 cup for prettier chili)

1 8oz package baby bella(cremini) mushrooms, diced

6 large cloves garlic, minced

1- 15oz can of chickpeas (garbanzo beans), drained and rinsed

1- 15oz can dark red kidney beans, drained and rinsed

1/4 cup mini pepperoni slices (or regular size, sliced into thin strips)

1-2 tsp salt, to taste (only use 1 tsp if regular sodium beef stock)

1 tbsp pepper

1/2 cup chili powder

4 tbsp garlic powder

1 tsp thyme

1-3 tsp cayenne pepper, to taste (optional, leave out for milder chili)

1 tsp sugar (optional, to accentuate spiciness, leave out if making mild or non-spicy chili)

1 cup Shredded meltable cheese of your choice (optional). I use a 6-cheese Italian blend.

Put a large stew or stock pot on the stove on medium heat. (Optionally can be made in a crock pot over low heat setting for 8 hours, or high heat for 4)

Brown the ground beef and drain well. Add it back to the pot, add the cubed beef. Reduce heat to medium low.

Dice/mince up the veggies and mushrooms. Throw 'em in the pot, reserving 1/4th cup green peppers and 1/4th cup onion to add later for a more colorful dish.

Crush each stewed tomato over the pot and drop it in.

Add the 1 cup beef stock, habanero/jalapeno halves (optional), beans, chickpeas, herbs and spices, and *sugar (*optional, to regulate spiciness. Skip if making it mild or non-spicy) .

Stir deeply, mixing the ingredients well.

Cover and leave to simmer on medium low heat, stirring deeply every half-hour, for about 2 hours.

Add optionally reserved peppers and onion after 2 hours, stir again. Simmer uncovered for additional 1/2 hour, or until at desired thickness.

Serve by itself, covered with melted shredded cheese, with a side of crusty bread, over rice, or in bread bowls covered with melty cheese of your choice.