To prepare the chili: Heat oil in a large heavy pot over medium-high heat. Add bell peppers
, garlic, and jalapenos and saute until tender, about 6 minutes. Add cumin
, chili powder, cinnamon and cayenne and continue to cook, another 5 minutes. Add beef and chorizo
and saute until browned, about 10 minutes, breaking meat apart as it cooks. Add Worcestershire, Gravy Master, hot sauce and tomato paste
. Continue cooking until tomato paste turns nicely brown and caramelized, another 3 to 4 minutes. Add beef broth
and bay leaves. Bring to a boil, then reduce heat to a simmer
and cook, 1 hour. Season with salt and pepper, to taste. Serve with sour cream
, grated cheese
, onion and Homemade Tortilla Chips. Chili can be made 2 days in advance and chilled, covered. Reheat before serving.
To prepare the chips: Place oil in a deep pot until it comes almost halfway up the side of the pan. Heat oil to 360 degrees F.
Deep-fry strips, 30 to 45 seconds each side, until crisp and just turning golden. Transfer to paper towel to drain. Sprinkle with salt immediately. Serve with chili.