This recipe has won its share of awards. However, my greatest pleasure comes in sharing a great meal with friends and family. It may seem a bit unusual but it is unusually good.
Using a large skillet over medium heat, cook onions in half of the olive oil until nearly translucent. Add garlic to the skillet and cook one more minute. Place onion mixture in a large stock pot (12-quart). Add meat and remaining oil to skillet and brown meat. Add tomato paste to the meat during the last few minutes of browning, without draining stock pot.
Remove seeds, veins, and stems from the chipoltes, anchos and habaneros. Tear chilies into small pieces and soak in boiling water for 30 minutes. Puree chilies and water in blender until paste forms. Add paste to stock pot; mix well.
Add next 11 ingredients to the stock pot and bring to a simmer. Do not drain any canned items.
In a small bowl, mix Worcestershire sauce, vinegar, honey, and liquid smoke until the honey is dissolved. Add this mixture to the stock pot and stir well.
In a small bowl, mix remaining dry ingredients together; mix well. Add to the stock pot gradually, mixing well. Return chili to a simmer for 2 to 3 hours uncovered. Stir occasionally and add water or beer if necessary.
Age chili 1 to 2 days in the refrigerator before serving.