Ingredients

• 1 1/2 pounds beef top sirloin steak or boneless chuck roast, cut into 3/4-inch cubes
  
• 2 tablespoons cooking oil
  
• 1 large onion, chopped
  
• 1 large green sweet pepper, seeded and chopped
  
• 2 serrano* chile peppers, seeded and chopped
  
• 2 jalapeno* chile peppers, seeded and chopped
  
• 1 habanero* chile pepper, seeded and chopped
  
• 2 cloves garlic, minced
  
• 1 28 - ounce can tomato sauce
  
• 2 14 1/2 - ounce cans diced tomatoes
  
• 1 16 - ounce can dark red kidney beans, rinsed and drained
  
• 1 15 - ounce can Mexican-style chili beans
  
• 1 15 - ounce can tomato puree
  
• 3 tablespoons chili powder
  
• 1 teaspoon ground black pepper
  
• 1 teaspoon crushed red pepper
  
• 1/2 teaspoon salt
  
• 1/2 teaspoon cayenne pepper
  
• 1/8 teaspoon habanero powder or hot Mexican-style chili powder
  
• 8 ounces sliced pepperoni, halved (about 2 cups)
  
• 8 ounces fresh mushrooms, sliced (3 cups)
  
• Sliced jalapeno or serrano chile peppers (optional)